KIMCHI GUKSOO (김치국수• Kimchi Noodles)

This is another one of those dishes I like to make when I need something simple, hearty, and delicious, something that won’t take a lot of time or require lots of ingredients but will still taste like I spent all day in the kitchen. If you go through the noodle aisle of your local Asian grocery store, you will no doubt see dozens of different colors, shapes, sizes, and brands. Most guksoo dishes are composed of thin noodles—kind of like angel hair pasta. Although I usually prefer thicker, chewier noodles (like ramen or jjajanmyun), after developing an appreciation for angel hair pasta, I decided to give a go at making my own spicy kimchi guksoo. It was so easy and delicious, I was done from start to slurp in 30 minutes!

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% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, heat the olive oil over medium-high heat. Add the garlic and kimchi and sauté for 2 minutes.

Step 2

Add the gochujang and stir until the kimchi is evenly coated. Add the mushroom dashi and deglaze the bottom of the pan. Bring to a boil, then reduce the heat and simmer for 15 minutes to make sure all the flavors are developed and the kimchi is slightly soft.

Step 3

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions (do not cook them too long—usually only 3 to 4 minutes). Drain the noodles and rinse under cold water to stop the cooking.

Step 4

Divide the noodles among four serving bowls and portion the broth accordingly. Add 1 tablespoon of the kimchi liquid to each bowl. Spoon the spicy soy dressing over the top, drizzle with a little sesame oil, and sprinkle with sesame seeds.