Korean Kimchi Soy Milk Tantan Noodles
Kimchi duyu tantan myeon adapts the Chinese dandan noodle format using Korean pantry staples. Ground pork is browned in chili oil with garlic and green onion, then doenjang and soy sauce go in to build a fermented base layer. Finely chopped kimchi is added and cooked for two minutes to soften its raw acidity. Unsweetened soy milk replaces the traditional sesame paste broth - it is poured in and heated gently, never brought to a full boil, so it stays smooth and emulsified. Fresh ramen noodles are boiled separately and placed in the bowl before the broth is ladled over. A spoonful of ground peanuts on top adds a nutty finish, and the combination of spicy kimchi-pork and creamy soy milk creates a layered richness without heaviness.
Adjust Servings
Instructions
- 1
Heat chili oil and sauté garlic and chopped green onion over low heat until fragrant.
- 2
Add ground pork; once browned, stir in doenjang and soy sauce.
- 3
Add kimchi and cook 2 more minutes to mellow its sharpness.
- 4
Pour in soy milk and heat just below a boil to prevent separation.
- 5
Boil noodles separately, drain well, and place in serving bowls.
- 6
Ladle over the kimchi-soy broth and finish with ground peanuts.
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