KOREAN
Kimchi Guksu
Noodle soup with well-fermented kimchi in a warm, savory broth—distinct from jjigae, built for guksu bowls.
Use beef bone broth or chicken bone broth as foundational broth. Sour kimchi and its juice season the stock for a quick noodle soup—not a long stew.
Ingredients
- 2.5 L beef bone broth or chicken bone broth
- 250–350 g well-fermented kimchi and kimchi juice
- 300–400 g somyeon or thin wheat noodles
- Garlic, scallion, gochugaru to taste
- optionalPork belly or tofu slices
- Sesame oil; soy or fish sauce to balance
Method
- Warm the bone broth; fry kimchi in a little oil until fragrant.
- Add broth and kimchi juice; simmer 10–15 minutes.
- Cook noodles separately or in the pot until tender.
- Portion noodles and hot kimchi broth; finish with scallion and sesame oil.