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Enjoy the light and refreshing taste of cold dongchimi broth with the crunchiness of sweet Korean radish, the easy way! Go the extra mile and combine it with somyeon noodles for an even easier cold noodle dish! It’s popular in the wintertime as much as it is in the summertime and it’s vegan too!!
Serves: 10 | Total Cooking Time: 1 hour including prep
Ingredients
3 Korean Dongchimi Radish
6 tbsp Coarse Sea Salt
7 ¾ oz Young Leaf Radish (Yeolmu), sliced in 2 inches
10 7/8 oz Scallions, sliced into 2.5 inches
13 ½ oz Cabbage, sliced
5 ½ cups medium Onion, sliced
10 oz Garlic
2 Green Chili Peppers, sliced
2 Red Chili Peppers, sliced
2 small Green Chili Peppers, whole
3 Carrot slices in flower shape
2 ½ cups Chilsung Cider (can be substitute to Sprite)
2 ½ cups Water
Dongchimi Noodles
2 cups Dongchimi Broth
1 serving Somyeon Noodles
1 tbsp Vinegar
1 tbsp Plum Syrup
Chili Peppers from Dongchimi
Scallions, chopped
½ Egg, boiled
Hot Mustard Paste, to your taste
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