Korean Kimchi Soy Milk Tantan Noodles
Quick answer
Kimchi duyu tantan myeon takes the structural logic of Chinese dandan noodles and rebuilds it around Korean pantry ingredients.
What makes this special
- Unsweetened soy milk and chili oil form a creamy, spicy broth for kimchi tantan noodles.
- Unsweetened soy milk kept just below boiling to prevent the broth from splitting
- Ground pork browned with doenjang and soy until deeply savory
Key ingredients
Core cooking flow
- 1 Finely chop the 30 g green onion and chop the 120 g kimchi, squeezing it lig...
- 2 Add 1.5 tablespoons chili oil to a pan and warm it over low heat.
- 3 Add 140 g ground pork and raise the heat to medium, breaking it up as it cooks.
Kimchi duyu tantan myeon takes the structural logic of Chinese dandan noodles and rebuilds it around Korean pantry ingredients. Garlic and green onion are stir-fried in chili oil first to infuse the fat with fragrance, then ground pork goes in along with doenjang and soy sauce and stays on the heat until it browns and the fermented paste base deepens. Finely chopped kimchi is added and cooked for two more minutes, which softens the raw acidity of the kimchi and melds it into the meat mixture. Unsweetened soy milk is poured in at that point and heated gently, just below a boil, so it blends into a smooth, lightly creamy broth without breaking. The noodles are boiled separately and placed in the bowl before the broth is ladled over. Ground peanuts sprinkled on top at the end contribute a nutty finish, and the amount can be adjusted to thicken the broth to a preferred consistency.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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