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May 13, 2008 03:54 PM

Cold Kimchi Soup

At Jong Ga House in Oakland they serve a delectable cold Kim chi Soup as an appetizer but do not offer it on the menu. It is a simple tangy Kim chi broth over buckwheat noodles and sometimes has ice cubes floating around in it.

Does anyone know of a restaurant that has such a dish on the menu? With the hot weather coming up I'm thinking that this soup would make a great meal on its own.

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  1. Ive never had that at any other place, but it's great. Simple and refreshing!

    1. The Jong Ga house does offer something similar on their menu: I forget what it is called but it is the tangy kimchi broth of the appetizer with the Naeng Myun noodles...I think the name of the dish references young radish leaves?

      4 Replies
      1. re: ritaville

        Thanks for the suggestion ritaville.

        I did ask the server if the appetiser soup was on the menu and he said "no", he pointed me towards the Yul mu Naeng Mean (Cold Buickwheat Noodle with roung radish in soup) as being the most similar but it was very different from the appetizer soup. I love young radish and I love the cold Kim Chi soup but I didn't like that dish much at all.

        1. re: 10foot5

          Was it the noodles? The noodles are different: the naeng myun has the buckwheat noodles and the appetizer has the somen noodles--You might ask for the Yul Mul Naeng Myun with the somen noodles instead of the buckwheat noodles...(I've done it before ...) (it's like bibim gook su vs bibim naeng myun--it's all about the noodles.)

          1. re: ritaville

            I'm thinking maybe the Chick Naeng Mean (Cold arrowroot noodles in soup) might be another one to try.

            I forget exactly what the Yul Mul Maeng Myun was exactly but it wasn't just the noodles that were different, the broth was entirely different from the appetizer soup broth as well.

            Are arrowroot noodles the same as, or similar to, somen noodles?

            1. re: 10foot5

              arrowroot is more similar to the buckwheat noodles than the somen noodles...

              you might try asking for an entree size version of the cold noodle soup (although I found it to be too much of a good thing...)

      2. Have you tried making this yourself? It should be as easy as buying a jar of white kimchi and adding noodles.

        5 Replies
        1. re: Humbucker

          I think there's more to it than that. The soup has no Kim Chi leaves in it, just some (very flavorful) stems of some sort. They seem too crisp to be pickled. It is mostly a light tangy broth. I've never come across jarred Kim Chi that was remotely like it. Of course I'm no expert on Korean groceries.

            1. re: Humbucker

              The soup is red from chili powder and is quite vinegary, maybe with some of the lactic acid pickle taste. It contains rice noodles and some dark greens, but it is not the soup that you linked above.

              1. re: 10foot5

                Some kimchi is as crisp as the raw vegetables--at the moment I've got some cucumber kimchi made by First Korean Market in SF that's crisper than your average supermarket cucumber.

                Could also be the vegetables are fresh and they use some of the liquid from the kimchi jar to season the broth, as in kimch jjigae.

            2. We asked for the name today, and I think it was yul moo kim chi soup.

              2 Replies
                1. re: 10foot5

                  No problem. A caption on Yelp shows the name as "yeolmu kimchi guksu".

              1. I had this the other day at Jong Ga House. I checked with the server, it's not soup, rather it's what's sometimes called "water kimchi" or "liquid kimchi" served with noodles. Really good. The only other place I've had it went out of business.

                Jong Ga House
                372 Grand Ave, Oakland, CA 94610

                1 Reply
                1. re: Robert Lauriston

                  It sounds like Yeolmu mul kimchi (young radish water kimchi) which is made from very young salted daikon radish (both root and stem greens), chili flakes, red and green chile peppers, garlic, ginger, fish sauce, flour, and water.
                  The "broth" from this type of kimchi is often poured over buckwheat noodles with some of the radish stem greens.
                  Edit: in Korean - 열무 물김치 ?