Name: Baekjeong Temple Citys Radish Kimchi Cold Noodles Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 oz buckwheat or thin wheat noodles (soba or somyeon); 4 cups cold dashi or light chicken broth; 1 cup ice cubes; 8 cups water (for cooking noodles); 1 tsp kosher salt (for noodle water); 1.5 cups kkakdugi (radish kimchi), drained and cut into bite-size pieces; 0.5 cup daikon or Korean mu, peeled and julienned (optional fresh if you want crunch); 0.5 cup english cucumber, julienned; 2 each scallions, thinly sliced (white and green separated); 1 tbsp sesame seeds, toasted; 1 tsp gochugaru (Korean red pepper flakes); 1 tsp gochujang (Korean chili paste); 2 tbsp soy sauce; 1.5 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar or honey; 0.5 tsp grated fresh ginger; 0.5 tsp minced garlic; 1 tbsp fresh lime juice or lemon juice; 2 each soft-boiled eggs (halved); 1 cup sliced cold cooked chicken or tofu (optional); 1 tbsp shredded nori or gim (optional); 0.5 tsp extra gochugaru (optional)

If using store-bought cold dashi or light chicken broth, chill in refrigerator. If making quickly, combine 4 cups light low-sodium chicken broth with 1 cup ice in a pitcher and refrigerate while you cook noodles so it's well chilled.

Prepare broth

Bring 8 cups water to a rolling boil in a large pot, add 1 tsp kosher salt. Add noodles and cook according to package directions until just tender (usually 3–5 minutes for somyeon, 5–7 for soba). Stir occasionally to prevent sticking.

Cook noodles

Drain noodles in a colander and immediately rinse under very cold running water to stop cooking. Toss and rub gently to remove starch. Transfer noodles to an ice bath (bowl of ice water) for 1–2 minutes to chill thoroughly. Drain well and divide into 4 serving bowls or plates.

Rinse & chill noodles

Taste chilled broth and adjust seasoning with salt or a splash more soy sauce or vinegar if needed. Ladle about 1 cup chilled broth (plus a few ice cubes if desired) over the noodles in each bowl just before serving.

Assemble broth

Prepare kkakdugi: Drain excess liquid from the radish kimchi and roughly cut into bite-size pieces if not already. Place about 3/8 cup (roughly 1.5 cups total divided among bowls) of kkakdugi per 4 servings into a small bowl.

Prep fresh vegetables: If using fresh julienned daikon, lightly salt and squeeze out excess moisture after 5 minutes. Julienne cucumber and thinly slice scallion whites. Arrange 2–3 tablespoons of cucumber and a few pieces of daikon atop each noodle bowl. Scatter 1/2 of the scallion whites across the bowls.

Top with kimchi: Add the drained kkakdugi to each bowl on top of the noodles (about 3–4 tablespoons per bowl) so every bite has kimchi and noodles together.

Make the sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp gochugaru, 1 tsp gochujang, 1 tsp sugar, 0.5 tsp grated ginger, 0.5 tsp minced garlic, and 1 tsp sesame oil until smooth. Taste and adjust: add a pinch more sugar if too tart, more vinegar for brightness, or extra gochugaru/gochujang for heat.

Dress the noodles: Spoon about 2 tablespoons of the sauce over each bowl of chilled noodles and kimchi (you can add more to taste). The chilled broth will dilute the sauce slightly; if you prefer stronger flavor, reserve some sauce to drizzle at the table.

Add protein and final garnishes: Place halved soft-boiled eggs (one half per serving or two halves for more protein), and divide sliced cold chicken or tofu among bowls if using. Sprinkle toasted sesame seeds, remaining sliced scallion greens, and shredded nori over each bowl. Add a pinch of extra gochugaru if desired for color and heat.

Serve immediately: Offer extra sauce, vinegar, or chili at the table. Eat with chopsticks and a spoon for broth; mix lightly so noodles, kimchi, and sauce combine before each bite.

buckwheat or thin wheat noodles (soba or somyeon)

cold dashi or light chicken broth

ice cubes

water (for cooking noodles)

kosher salt (for noodle water)

kkakdugi (radish kimchi), drained and cut into bite-size pieces

daikon or Korean mu, peeled and julienned (optional fresh if you want crunch)

english cucumber, julienned

scallions, thinly sliced (white and green separated)

sesame seeds, toasted

gochugaru (Korean red pepper flakes)

gochujang (Korean chili paste)

soy sauce

rice vinegar

sesame oil

sugar or honey

grated fresh ginger

minced garlic

fresh lime juice or lemon juice

soft-boiled eggs (halved)

sliced cold cooked chicken or tofu (optional)

shredded nori or gim (optional)

extra gochugaru (optional)

Radish Kimchi Cold Noodles

Make Radish Kimchi Cold Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Radish Kimchi Cold Noodles Recipe

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