Korean Warm Noodles with Kimchi Dumplings
Kimchi mandu onmyeon is a Korean warm noodle soup that pairs thin wheat noodles with kimchi-filled dumplings in a light anchovy-kelp broth. The dumplings are simmered directly in the broth for six to seven minutes, during which their kimchi-and-pork filling releases flavor into the surrounding liquid. Somyeon noodles are boiled in a separate pot and rinsed in cold water to keep the main broth clear and the noodles smooth. Julienned zucchini and a thin stream of beaten egg go into the simmering broth near the end, adding color and gentle texture. Seasoning is kept simple - soup soy sauce and minced garlic - so the dumpling filling does most of the heavy lifting on flavor. Since commercial kimchi dumplings vary in saltiness, the soy sauce is best added gradually at the end.
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Instructions
- 1
Bring stock to a boil and season lightly with soup soy sauce and minced garlic.
- 2
Julienne zucchini and chop green onion.
- 3
Add kimchi dumplings to the broth and cook 6-7 minutes until fully done.
- 4
Boil noodles separately, rinse in cold water, and drain.
- 5
Add zucchini to the boiling broth, then stream in beaten egg after 1 minute.
- 6
Place noodles in bowls, add dumplings and broth, then garnish with green onion.
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