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This recipe tastes best with kimchi that has been aged for 3 weeks or more.

The chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work.


Kimchi Noodle Soup

kimchi soup

If you love Kimchi like I do and you make it to always have around this recipe is perfect for the kimchi that gets a little old and over fermented. This is absolutely delicious and tastes so healthy.


8 ounces pork tenderloins, thinly sliced
1 Tablespoon rice wine
3 Tablespoons soy sauce
3 Tablespoons vegetable oil
6 cloves garlic, minced
2 teaspoons ginger, grated
2 cups sour cabbage kimchi
4 ounces shitake mushrooms
7 ounces firm tofu, cut into 1-inch squares
6 baby bok choy, halved or quartered
1 ounces fresh Chinese egg noodles (Lo mein noodles)
1 hot green chile, sliced
6 - 8 cups water or beef broth
Salt and pepper to taste
Sesame oil
2 scallions
Ingredients for Base
4 teaspoons Korean chile flakes (gochugaru)
2 teaspoons Korean chili paste (gochujang)
4 teaspoons soy sauce
1/2 teaspoon minced garlic


1. Marinate the slices of pork in a bowl with a sprinkle of black pepper for 15 minutes.
2. In a large pot add the vegetable oil and garlic and minced ginger and sauté until soft. Add pork and cook until it is slightly browned. Season this with salt and pepper and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
3. Add 6 to 8 cups water and/or beef broth (depend on how thick or thin you want the soup) and soy sauce and the Ingredients for the Base. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
4. Carefully add the egg noodles, bok choy and just enough water (if needed) to cover all the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper to taste. Taste first as the soy and broth may have added enough salt. Simmer for 3 minutes.
4. Divide the soup in four large bowls. Drizzle the sesame oil and top with scallions. For that extra kick and flavor, add sriracha sauce (for those who can handle the heat.)