Spicy Kimchi Noodle

Spicy Kimchi Noodle

Isn't kimchi great? It stays good in your refrigerator for months, you can use it as is, in stews, soups, seasoned, as a side, as a main ingredient, the possibilities are endless. It's low-calorie, and studies have shown fermented foods are good for your digestive tract. In fact, I think I will be starting a movement to create National Kimchi Day. Heck, if donuts can have a national donut day, why not kimchi? :)

Today's dish utilizes kimchi to make spicy noodles, and it's a quick meal that you can whip up if you have a few Korean ingredients.

Ingredients for 2 servings:

  • 2 bundles of somen
  • 1 to 1 1/2 cups of very ripe kimchi with broth
  • 3 tablespoons of gochujang
  • 2 tablespoons of vinegar
  • 2 tablespoons of sugar
  • 1 tablespoon of mirin
  • 1 tablespoon of sesame oil
  • 1/3 tablespoon of minced garlic (optional)
  • 1/2 persian cucumber, cut into matchsticks
  • 1 egg per serving

First, make the marinade by mixing gochujang, vinegar, sugar, mirin, sesame oil, and garlic. You can add a little more gochujang (I used 4 tablespoons), but depending on the gochujang you use, it can be too spicy. If you want it mild, I'd stick to 3 tablespoons of gochujang, but this dish is supposed to be pretty spicy, so don't say I didn't warn you! Set aside the marinade.

Second, cook the noodles in a pot of boiling water. Do not overcook the noodles. There are different ways to make chewy, firm noodles, but what I do is to lift the noodles up several times while it is cooking. The difference in temperature when the noodles hit the air versus the boiling water helps to make more elastic noodles. Also when it's done (follow instructions on package) rinse in ice cold water until it's totally cooled.

Third, While the noodles are cooking, make hard boiled eggs. I cook them in boiling water for 6-7 minutes and cut into half when it has cooled.

To finish, add most of the marinade into the noodles and mix well. With a little left over marinade, add into the kimchi and mix well.  Set aside a little bit of the kimchi for garnish on top, and add the rest into the noodles along with any kimchi broth. Mix thoroughly.

Divide into bowls and add cucumber, the kimchi you set aside, and egg on top. Sprinkle sesame seeds.

This dish is supposed to be spicy, sweet, and tart, but you can adjust the flavors to make it your own. If you like it sweeter, just increase the sugar amount. If you like it tart, add a little more vinegar. You and also add other ingredients depending on what you have in the fridge. My mom would sometimes add luncheon ham for added protein, and some carrots to make us eat vegetables. In the past, I have added lettuce to make it more into a noodle salad, and that is delicious as well. I recommend using over ripe kimchi, since fresh kimchi will not give you the right depth of flavor. You might have to drink glasses of water eating this dish, but it is definitely very flavorful. Enjoy!

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