Korean Kimchi Soy Milk Tantan Noodles
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth.
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Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.
Ingredients
Instructions
- 1
Finely chop the 30 g green onion and chop the 120 g kimchi, squeezing it lightly first if it is very juicy.
Put water on for the noodles and keep the seasonings nearby so the aromatics do not burn.
- 2
Add 1.5 tablespoons chili oil to a pan and warm it over low heat.
Add 1 teaspoon minced garlic and the green onion, then stir as soon as the aroma rises so the garlic colors lightly but does not scorch.
- 3
Add 140 g ground pork and raise the heat to medium, breaking it up as it cooks.
Keep frying until the pink color disappears, moisture reduces, and the edges of the meat begin to brown.
- 4
Stir in 1 tablespoon doenjang and 1 tablespoon soy sauce, coating the pork for about 30 seconds.
If the paste starts sticking hard to the pan, lower the heat to prevent bitterness.
- 5
Add the chopped kimchi and stir-fry for about 2 minutes to soften its sharp acidity.
It is ready when the kimchi darkens slightly and blends with the seasoned pork into a cohesive mixture.
- 6
Pour in 450 ml unsweetened soy milk and heat gently just until steam rises and small bubbles appear at the edge.
Ladle it over the drained cooked noodles and finish with 1 tablespoon ground peanuts.
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