Ingredients:

  • 1 tbsp neutral oil (grapeseed or vegetable)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 scallions, whites and greens separated and finely chopped
  • 1 cup aged Napa cabbage kimchi, chopped
  • 2 tbsp kimchi juice
  • 1 tbsp gochujang
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 10 kimchi dumplings (pork or vegetarian)
  • 300 g fresh Udon or Ramen noodles
  • 1 cup fresh baby bok choy
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat oil in a large pot over medium heat. Add minced garlic, grated ginger, and scallion whites. Sauté for 1-2 minutes until fragrant.
  2. Stir in the chopped kimchi and gochujang. Cook for 3 minutes, stirring occasionally, until the kimchi caramelizes and the oil turns reddish-orange.
  3. Pour in the broth, reserved kimchi juice, soy sauce, and sugar. Bring to a rolling boil, then reduce heat to maintain a steady simmer.
  4. Add the dumplings to the simmering broth. After 3 minutes, add the fresh noodles and bok choy. Simmer for 3-5 minutes until dumplings float and noodles are tender.
  5. Remove from heat. Stir in the toasted sesame oil. Serve in bowls garnished with scallion greens and sesame seeds.