Hi everybody!
Look at this! This is radish water kimchi.
Easy dongchimi.
I showed you how to make this in my previous video.
This is a kind of kimchi. 1 gallon of kimchi (laughs).
Well, well fermented now.
As I told you, today we are going to make really delicious kimchimari-guksu.
In English, cold kimchi noodle soup.
Sounds good? Let's get started!
First, I'm making anchovy kelp stock.
This is 4 cups of water.
And then I'm going to use 7 large-sized dried anchovies.
I'm boiling my water. I'm going to cook eggs.
Eggs.
Cook for 8 minutes in boiling water
then they'll be perfectly cooked.
And also, this is kelp.
Just this amount.
And then take off all guts and heads.
Remove heads and guts.
Press down and split this, and like this.
So this is 4 cups of water. It's dasima (dried kelp).
And 7 anchovies.
And I'm going to boil this.
Over medium high heat.
For 20 minutes.
Now, let's see dongchimi broth.
Wow, nice kimchi smell! (alarm rings)
My eggs are done.
I cooked for 8 minutes.
Turn it off.
It's cold water. Soak these in cold water.
Look at this!
You remember, there is a seasoning pouch.
I'm looking for my seasoning pouch.
You remember what is inside?
Korean hot pepper flakes, garlic, and ginger.
And also crushed green chili pepper.
So that's all we need.
The reason I didn't just add this directly is that I want to enjoy a clear broth.
A couple of hours ago, I just pressed down on this.
The red pepper color came out, and it made nice orange color right now.
And you can do it more. Let me squeeze it again
I will show you how to do it.
Wow smells really good!
Squeeze, squeeze!
Stir this...
So we need 3 cups for 2 servings.
I'm going to measure.
This is my cup.
One...
Two...
Three.
Let's take out some radish.
About 1 cup.
I will just put this in my refrigerator.
Cut into matchsticks.
(chopping)
Ok...
Put it back.
I like to add some hot pepper flakes here.
About 1 tablespoon.
And sesame oil.
About 2 teaspoons. And mix.
(water boiling) Anchovy kelp stock is done.
Look at this color.
A little yellowish.
I'm going to strain this.
Nice clear broth.
Some of you asked me: "What are you doing with this?"
You can discard or eat it.
Let me taste it.
Not tasty at all.
Just bland, because all the delicious stuff went into this water.
I'm going to wait until it's cooled down thoroughly.
Then I will mix with this together to make a nice broth.
So making broth is very important.
Meanwhile, I'd like to use a garnish of sesame seeds later.
About 2 tablespoons.
Home toasted sesame seeds.
Very nutty and clean.
How many of you guys toast sesame seeds at home?
So you watched my video on how to toast sesame seeds?
Very very nutty!
My anchovy kelp stock has cooled down. Just a little warm. It's ok.
This is 3 cups.
And I'm going to add 2 cups anchovy kelp stock.
One...
Two.
And add 1 teaspoon sugar.
And stir this.
We made 5 cups broth.
I will freeze this.
Until it's a little slushy. That's what I want.
Pour this, I'm going to use these 2 containers of almost the same amount.
And freeze.
For 2 hours.
Exactly 2 hours ago, I made this.
So it's cold.
Next, let's cook noodles.
I'm boiling water here.
For 2 servings,
We need 200 grams.
But if you like to eat more, why not?
Add more, as much as you want.
Ok, so now water is really boiling, I will just add this.
And use your wooden spoon or tongs.
So that they don't stick to each other.
Slowly..
For this amount of noodles, around 3 minutes cooking over medium high heat.
These are some ice cubes.
I'm going to rinse these in very cold water quickly.
So that the noodles are going to be chewy.
I cooked 3 minutes. Let's taste!
Nice.
I will just add ice.
To remove excess starch.
Now I feel these noodles are cold.
And make a bun.
Squeeze out excess water.
Noodles...
Nice, very chewy noodles.
This is optional but I like to make it more colorful.
A little bit of cucumber Cut into matchsticks.
And this is a small Asian pear.
Very tasty. It looks not very tasty, but I tasted it last night. Really good.
You can use any pear.
I'm cutting right now, but you guys can cut this ahead of time.
Because we don't want these noodles to go soggy.
Kimchi.
And cucumber.
And pear.
Egg.
Nice.
This is broth.
It was just 2 hours in the freezer. Look at this.
All slush.
Gently add.
Sesame seeds.
(sizzling sound)
This is bindaetteok.
You remember? Mung bean pancakes?
This is bindaetteok and cold noodle soup, naengmyeon,
and this kind of kimchimari-guksu all go well together.
So I made this.
(laughs) Happy happy!
This egg is for later.
(slurps noodles)
The broth is so amazing. The mixture of anchovy-kelp stock and
the radish water kimchi is so good.
Dongchimi water kimchi, the broth is made with apples.
So it's kind of a little sweet and tangy, and the noodles are chewy.
Perfect! (laughs)
Today we made kimchimari-guksu.
Cold kimchi noodle soup.
Enjoy my recipe. See you next time!
Bye!