Kimchi Noodle Soup

5 from 1 vote

Inspired by Shin Ramyun instant noodles and our general love of Korean food, this Kimchi Noodle Soup is spicy, savory, complex, and extremely tasty!

Prep Time10

Cook Time25

Total Time35

Course: Noodles

Cuisine: Korean

Servings:

Calories: 518kcal

Author: Sarah

1 tablespoon neutral oil (such as vegetable, canola, or avocado oil)
8 ounces boneless pork belly (thinly sliced)
5 ounces seafood mushrooms or bunashimeji mushrooms
1 small onion (thinly sliced)
2 cloves garlic (chopped)
1 cup napa cabbage kimchi (roughly chopped)
1 teaspoon sugar
1 tablespoon gochujang (Korean fermented pepper paste)
2 cups dashi stock (I use instant dashi granules)
2 teaspoons chicken bouillon paste (mixed with 2 cups/475ml hot water; or prepared chicken stock)
1 teaspoon beef bouillon paste (mixed with 2 cups/475ml hot water)
¼ cup kimchi juice
2 tablespoons gochugaru (Korean chili flakes)
1 tablespoon fish sauce
¼ teaspoon sesame oil
12 ounces fresh wheat noodles
1 scallion (chopped)

Heat a wok or wide soup pot over high heat until very hot. Add the oil, followed by the pork belly, and stir-fry for 2 minutes (or until lightly browned and caramelized).
Add the mushrooms, and stir-fry for 2 minutes. Then add the onion, garlic, kimchi, and sugar, and cook for 3 minutes. Finally, add the gochujang and cook for another minute. Remove this mixture to a plate, and set aside.
To the wok or pot, add the dashi stock, chicken stock, beef bouillon paste and water, and kimchi juice. Mix well to deglaze the surface of the pan and ensure the bouillon paste is completely dissolved. Bring to a boil. Stir in the gochugaru, fish sauce, and sesame oil, reduce the heat to low, and cover.
Meanwhile, bring a large pot of water to a boil for the noodles. Cook the noodles according to package instructions, and divide between 3-4 bowls. Cover with the broth, and top with the kimchi, pork belly, and mushroom mixture. Garnish with chopped scallions, and enjoy!