Ingredients:

  • 1 cup (150g) Aged Kimchi, chopped
  • 2 tbsp kimchi juice, reserved from jar
  • 1 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (15g) Gochugaru (Korean chili flakes)
  • 1 tbsp (15g) Gochujang (Korean chili paste)
  • 4 oz (115g) pork tenderloin, thinly sliced
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 250g frozen kimchi dumplings
  • 150g dried wheat noodles
  • 2 stalks green onions, thinly sliced
  • 1 sheet roasted seaweed, shredded
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place a large pot over medium heat and add neutral oil. Sauté the sliced pork tenderloin until the exterior is no longer pink, approximately 2-3 minutes.
  2. Add the chopped kimchi, minced garlic, and grated ginger to the pot. Stir-fry for 3-4 minutes until the kimchi softens and develops a fragrant, caramelized aroma.
  3. Incorporate the Gochugaru and Gochujang, stirring constantly for 30 seconds to toast the spices. Pour in the chicken broth and reserved kimchi juice. Bring to a rolling boil, then reduce heat and simmer for 5 minutes.
  4. Return the broth to a boil. Add the wheat noodles and frozen dumplings. Cook according to noodle package directions (usually 4-6 minutes), ensuring the dumplings float to the surface and are heated through.
  5. Turn off the heat and stir in the toasted sesame oil. Taste and add soy sauce if additional salt is desired. Divide into two bowls and garnish with green onions, shredded seaweed, and sesame seeds.