Bowl Noodle Soup with Kimchi
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Noodle Soup with Kimchi


Korea   -   Kimchi-Guksu
Serves:
Effort:
Sched:
DoAhead:  		 Note-7
**
40 min
Yes		 An attractive, flavorful, and flexible noodle soup that can be made ahead right up to final presentation steps.

8
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5
1
1/2
2
1
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6
t
-----
1
2
oz
---
oz
T
t
t
t
---
c
t
---


Somen (1)
-- Flavorings
Kimchi (2)
Gochujang (3)
Sugar (opt)
Sesame Oil, dark
Sesame, toasted (4)  
---------
Stock (5)
Salt
-- Garnish
Nori Sheet (6)
Scallions
DoAhead   -   (15 min)
  1. Make Stock - see Note-7. (50 min - 15 min work)
  2. Cook Noodles in salted water until just cooked through. Drain and rinse thoroughly under running water until all surface starch is gone (not slippery) so they don't stick together (20 min - 5 min work).
Prep   -   (15 min)
  1. Chop KIMCHEE small. Mix together all Flavorings items.
  2. For Garnish: slice SCALLIONS thin crosswise.
  3. For Garnish: toast Nori lightly. Cut into shreds about 1 inch long.
Presentation   -   (7 min)
  1. Heat up the amount of Stock needed.
  2. Portion Noodles into individual bowls.
  3. Pour over the appropriate amount of Stock.
  4. Spoon a dollop of the Flavorings over the center of the bowl. Garnish with Scallions and Nori.
  5. Server hot. You should provide both a Soup Spoon and Chopsticks (or Salad Forks if Chopstick skills are lacking).
NOTES:

  1. Somen:

      [Somyeon (Korea)]   These are very thin wheat flour noodles sold in Korean and Japanese markets. For details see our Asian Noodles page.

  2. Kimchi:

      This should be the popular red Napa Cabbage Kimchi.   Note:   Quality of the Kimchi is very important, and supermarket kimchee is usually pretty bad. I usually buy a half gallon jar of live kimchi from a Korean market, but if they have smaller jars of the same brand, and they keep it refrigerated, you should be fine. For details see our Kimchi page.

  3. Gochujang:

      This is a prepared chili paste available in Korean markets. Unlike some other Korean chili pastes, it has very little soy, if any. For details see our Gochujang page.

  4. Sesame Seeds:

      Toasted sesame seeds are a Korean necessity. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking until they are a medium blonde color. For details see our Toasted Sesame Seeds page.

  5. Stock:

      See our recipe Anchovy Stock with Vegetables, or, if you need it Vegetarian, Mushroom Dashima Stock.

  6. Nori

      [Kim / Gim (Korea)]   This is a seaweed (Laver) pressed into dried sheets about 7-1/4 by 8-1/4 inches and paper thin. Use Roasted sheets, not Seasoned sheets, which are for snacks. Most recipes say to hold a sheet with tongs and hold it a few inches from a gas flame, turning it often until it is aromatic and starts to shrink a bit. I toast it on a Japanese Toasting Pan, which takes only seconds. For details see our Nori / Gim / Kim.

  7. Servings:

      This recipe can be partitioned into main dish soups (2 cups) for 3, substantial soups (1-1/2 cups) for 4, and soup serving size bowls for 6 (1 cup).
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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