Kimchi Jjigae With Noodles

A hearty Korean ramen dish featuring kimchi jjigae with noodles. This recipe includes a variety of ingredients such as Napa cabbage kimchi, pork belly, and instant ramen noodles, all combined to create a flavorful and satisfying meal.

By @maxiskitchen

Original recipe source

Kimchi Jjigae With Noodles

Cook time: 40 minutes

Servings: 4

Ingredients

  • 1 Tbsp Avocado Oil
  • 1 Medium Yellow Onion
  • 8 oz Thinly Sliced Pork Belly, Beef Short-rib, or Chuck
  • 3 Garlic Cloves
  • 2 Cups Napa Cabbage Kimchi
  • 4 Cups Chicken Stock
  • 1 Tbsp Soy Sauce
  • 1 tsp Fish Sauce
  • 1 Tbsp Gochujang
  • 2 tsp Sugar
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Black Pepper
  • 1 Block Medium Firm Tofu
  • 5 oz Enoki Mushrooms
  • 1 Pack Instant Ramen Noodles
  • 3 Scallions

Instructions

  1. In a large pot over medium heat, heat the avocado oil and add the onion. Cook, stirring, until starting to soften, about 3-5 minutes.
  2. Add the pork belly (or beef) and cook until lightly browned, about 3 minutes.
  3. Stir in the garlic and chopped kimchi and cook for 3-5 minutes until softened.
  4. Add the stock, soy sauce, fish sauce, gochujang, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
  5. Add the tofu and mushrooms and simmer uncovered for 3-5 minutes until heated through.
  6. Nestle the ramen noodles near the surface, making sure they’re mostly submerged in the broth. Cook according to package directions until al dente, about 3-4 minutes.
  7. Sprinkle with scallions, serve in bowls, and enjoy. If you expect leftovers, remove the noodles from the broth after cooking and store them separately so they don’t soak up all the liquid.
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