Ingredients:

  • 150g aged Kim Chi, chopped
  • 2 tbsp Kim Chi juice
  • 1.2 Liters low-sodium chicken stock
  • 100g pork tenderloin, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp Gochugaru (Korean red chili flakes)
  • 1 tbsp toasted sesame oil
  • 1 tsp soy sauce
  • 8 large kimchi dumplings, frozen or fresh
  • 200g fresh ramen noodles
  • 50g shiitake mushrooms, sliced
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 sheet roasted seaweed (Nori), shredded

Instructions:

  1. Heat sesame oil in a large pot over medium-high heat. Add the sliced pork tenderloin, minced garlic, and chopped kimchi. Sauté for 4–5 minutes until the pork is browned and the kimchi becomes translucent.
  2. Stir in the Gochugaru and kimchi juice. Pour in the chicken stock and soy sauce. Bring the mixture to a rolling boil, scraping the bottom of the pot to release any caramelized bits.
  3. Add the shiitake mushrooms and kimchi dumplings. Reduce heat to a simmer and cook for 3 minutes. Add the fresh ramen noodles directly into the pot and simmer for another 3–4 minutes until noodles are al dente and dumplings float.
  4. Turn off the heat. Adjust seasoning with a pinch of sugar or extra soy sauce if needed. Garnish with sliced green onions, toasted sesame seeds, and shredded nori before serving.