Kimchi, the Korean pickle, is a versatile thing. In addition to being a standard side dish for a traditional meal, it can be incorporated into a variety of recipes, bringing a spicy, tangy kick wherever it’s put.
From signature Korean dishes like kimchi stew and pancakes, to cross-cultural mashups like kimchi tacos or grilled cheese, there’s no end to the possibilities. But one of the simplest ways to use kimchi is to toss it with cooked veggies and noodles for a spicy, slurpable feast.
Our team’s kimchi noodle recipe can easily be put together in 20 minutes, making it an effortless way to shake up your lunch or dinner routine. Feel free to use whatever noodles, veggies, and toppings you have on hand and to adjust the seasonings to fit your taste.
Here’s how it’s done:
Cook a portion of rice or ramen noodles slightly less than the package instructions.
In a large pan, cook some sliced onion or shallot, minced garlic, sliced shiitake mushrooms, and any other chopped veggies you’d like until lightly browned. Stir in 1-2 tablespoons gochujang (use more or less to taste). Stir in a few tablespoons of bone broth to coat everything in a loose sauce.
Stir in the cooked noodles, some roughly-chopped kimchi and its juice, and sliced scallions. Cook, tossing, for a minute or two, or until noodles are fully cooked. Arrange on a plate and add any desired toppings like a runny egg, shredded seaweed, or sesame seeds.