📝 About This Recipe
This vibrant Kimchi Noodle Soup is a masterclass in Korean comfort, balancing the deep umami of fermented cabbage with a clean, spicy broth. It features silky wheat noodles submerged in a complex liquid gold made from aged kimchi juice and a savory anchovy-kelp base. Perfect for chilly evenings or as a restorative remedy, this dish offers a symphony of textures—from the crunch of fresh bean sprouts to the tender bite of pork belly.
🥗 Ingredients
The Broth Base
- 1.5 cups Aged Kimchi (well-fermented and chopped into bite-sized pieces)
- 1/4 cup Kimchi Brine (strained from the kimchi jar)
- 6 cups Anchovy Broth or Chicken Stock (homemade or high-quality store-bought)
- 150 grams Pork Belly or Pork Shoulder (thinly sliced into small strips)
- 1 tablespoon Toasted Sesame Oil
Seasonings
- 1-2 tablespoons Gochugaru (Korean Chili Flakes) (adjust based on heat preference)
- 3 cloves Garlic (minced)
- 1 tablespoon Soy Sauce (use soup soy sauce if available)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
Noodles & Vegetables
- 200 grams Somen or Somyeon Noodles (thin wheat noodles)
- 1/2 medium Onion (thinly sliced)
- 3-4 pieces Shiitake Mushrooms (sliced)
- 1/2 block Firm Tofu (cut into small cubes)
- 1 handful Mung Bean Sprouts (washed and drained)
For Garnish
- 2 stalks Green Onions (diagonally sliced)
- 1 teaspoon Toasted Sesame Seeds
- 1 sheet Nori (Roasted Seaweed) (shredded into thin strips)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the toasted sesame oil over medium-high heat.
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2
Add the sliced pork belly and cook for 3-4 minutes until the fat begins to render and the edges turn slightly golden.
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3
Stir in the chopped kimchi and onions. Sauté for another 5 minutes until the kimchi becomes translucent and fragrant.
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4
Add the minced garlic, gochugaru, and sugar. Stir constantly for 1 minute to toast the spices without burning them.
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5
Pour in the anchovy broth (or chicken stock) and the kimchi brine. Bring the mixture to a vigorous boil.
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6
Once boiling, reduce the heat to medium-low. Add the shiitake mushrooms and simmer for 10-12 minutes to allow the flavors to meld.
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7
While the soup simmers, bring a separate pot of water to a boil. Cook the somyeon noodles according to package instructions (usually 2-3 minutes).
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8
Drain the noodles and rinse them thoroughly under cold running water to remove excess starch. This ensures a clean broth later. Drain well and set aside.
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9
Taste the simmering soup. Add the soy sauce and adjust salt if necessary. If the kimchi is very sour, you can add another pinch of sugar.
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10
Gently stir in the tofu cubes and bean sprouts. Let them cook in the broth for just 2 minutes until the sprouts are slightly wilted but still crunchy.
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11
Divide the cold noodles into individual serving bowls.
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12
Ladle the hot soup and plenty of solids (kimchi, pork, tofu) over the noodles. The hot broth will reheat the noodles instantly.
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13
Garnish generously with sliced green onions, toasted sesame seeds, and shredded nori before serving immediately.
💡 Chef's Tips
Use 'Old Kimchi' (Mukeunji) that has fermented for at least 2-3 weeks; the extra acidity is vital for a deep broth flavor. Do not cook the noodles directly in the soup, as the starch will make the broth thick and cloudy rather than clean and sharp. If you prefer a vegetarian version, substitute the pork with extra mushrooms and use a kelp-dried radish broth base. For an extra velvety texture, you can drop a raw egg into the boiling soup 1 minute before serving. Adjust the Gochugaru amount carefully; different brands vary significantly in heat levels.
🍽️ Serving Suggestions
Serve with a side of yellow pickled radish (Danmuji) to provide a sweet, crunchy contrast to the spicy soup. Pair with a cold glass of Barley Tea (Boricha) to soothe the palate between spicy bites. Add a side of crispy Korean vegetable pancakes (Pajeon) for a complete meal texture variety. A small bowl of steamed white rice on the side is perfect for soaking up any leftover broth at the end. For an alcoholic pairing, a chilled glass of Soju or a light Korean lager works beautifully.