Ingredients:

  • 1 cup aged kimchi, roughly chopped
  • 2 tbsp kimchi juice
  • 4 cups low-sodium chicken broth
  • 4 oz pork tenderloin, thinly sliced
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp fresh ginger, grated
  • 10 large kimchi dumplings (frozen or fresh mandu)
  • 300g fresh udon noodles
  • 1 cup napa cabbage, sliced
  • 1 tsp toasted sesame oil
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat a splash of oil in a large pot over medium-high heat. Add sliced pork tenderloin and brown for 2 minutes. Stir in chopped kimchi, garlic, and ginger, sautéing for 3-4 minutes until the kimchi is fragrant and translucent.
  2. Pour in the chicken broth, kimchi juice, soy sauce, and gochugaru. Bring the mixture to a vigorous boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
  3. Gently add the dumplings to the simmering broth. After 3 minutes, add the udon noodles. Cook for an additional 3-5 minutes according to the noodle package directions until the dumplings are cooked through and the broth has thickened slightly.
  4. Stir in the napa cabbage during the last minute of cooking until wilted. Remove from heat, stir in toasted sesame oil, and garnish with green onions and sesame seeds before serving.