Dongchimiguksu - cold noodle soup with radish water kimchi
### Cold Noodle Soup Recipe: How to Make CO2 Nakatsu Box with Spicy and Non-Spicy Versions
Hello everyone! Today, we’re going to make a delicious cold noodle soup called **CO2 Nakatsu box** using noodles. If you’ve tried this before, you’ll love the spicy and non-spicy versions we’re about to show you. Don’t forget to cook the soup properly because timing is essential here.
First, let’s prepare the broth. We’ll need a 2-cup processor for this. Add **1 teaspoon of salt**, **1 tablespoon of sugar**, and **vinegar** into the processor. Mix everything well until all the ingredients are fully incorporated. This mixture will form the base of our soup.
Once you’ve mixed the ingredients, transfer the mixture to the freezer. Let it sit in there for about 2-3 hours. The surface will start to freeze, and eventually, it’ll turn into a slush-like texture. This is perfect because it makes the soup extra cold and refreshing when served. If you’ve already made the slush, that’s okay too—you can easily break it apart and store it in the freezer until you’re ready to serve.
While waiting for the broth to freeze, let’s prepare the noodles. Cook them according to package instructions, but make sure they’re al dente—they shouldn’t be overcooked. After cooking, rinse the noodles under cold water to cool them down. This step is crucial because it ensures the noodles stay chewy and don’t become too soft when served cold.
Now, let’s talk about the toppings and garnishes. For this recipe, we’re using **pickled radish** (also known as *takuan*) and **cucumber slices**. These add a nice crunch and freshness to the soup. If you have any leftover pickled radishes, they make an excellent snack on their own—they’re sweet, tangy, and slightly spicy!
If you prefer your soup spicy, here’s how you can make it: Add **a few chili flakes**, **1 tablespoon of sugar**, **1 teaspoon of salt**, and a dash of **sesame oil** to the broth. Mix everything together until well combined. The aroma will be incredible—so fragrant and full of flavor!
For those who prefer a milder taste, you can skip the chili flakes and just use the basic broth mixture we prepared earlier. If you have **kimchi juice** at home, feel free to add it to the non-spicy version—it’ll give your soup a nice color and enhance the overall flavor.
Now, let’s get back to cooking the noodles. We recommend 100 grams of noodles per serving for this recipe. Cook them in boiling water until they’re al dente, then rinse them under cold water to cool down. Repeat this process twice—first with hot water, then with cold—to ensure the noodles are properly cooled and have that nice chewy texture.
Once everything is ready, it’s time to assemble your CO2 Nakatsu box! Start by preparing your serving bowl. Add a generous portion of noodles, followed by the pickled radish, cucumber slices, and any other toppings you like—such as **sesame seeds** or **chopped green onions**.
For an extra touch, you can add some **ice cubes** to keep the soup cold and refreshing. If you’re short on time, you can skip boiling water and just use ice cubes to chill the broth quickly.
When it comes to serving, both the spicy and non-spicy versions are equally delicious. However, if we had to choose one, the spicy version is slightly better because of its bold flavors and the way the chili complements the coolness of the soup.
The result is a refreshing, crunchy, and flavorful dish that’s perfect for those hot summer days or any time you want a quick and satisfying meal. The combination of cold noodles, pickled vegetables, and spicy broth makes for an unforgettable taste experience.
So there you have it—our complete guide to making CO2 Nakatsu box with noodles. We hope you enjoyed the recipe and tried both the spicy and non-spicy versions! Don’t forget to share your thoughts with us in the comments below. See you next time—bye!