Dongchimi (Donghimi Makguksu) Recipe (동치미 막국수)

TITLE:      Dongchimi Recipe

AUTHOR: Seok Woo, Yang.

DATE:       2026.01.09.

 

CONTENTS:

 

Makguksu is a Korean noodle dish made with buckwheat noodles.

 

In Korea, the broth that pairs best with buckwheat noodles is known as dongchimi (a type of watery radish kimchi).

 

Buckwheat comes in two main varieties: black buckwheat and white buckwheat. Personally, I think both are excellent ingredients, as they contain a balanced array of nutrients.

 

This is my (Seok Woo Yang's) dongchimi recipe, which uses only the following ingredients: salt, Korean radish (mu), green onions (pa), garlic, ginger, and red chili peppers (honggochu).

 

For the salting amount: After laying down one layer of thinly sliced radish at the bottom of the container, grind some salt and sprinkle it thinly and evenly—just enough to lightly cover the surface. Then add another layer of radish on top and repeat the salting process. Continue this way until the container is filled to about halfway.

 

Let it sit at room temperature for 2 to 6 hours, until the salt has properly penetrated and pickled the radish.

 

Then, fill the container to the top with clean (clear) water and refrigerate it for about 7 days to mature before eating.

 

The radish, green onions, garlic, red chili peppers, and ginger can all be stored for at least 3 months while maintaining good texture.

 

You can also take them out and use them as ingredients in other dishes.