Korean Noodle Bowl with Kimchi
Korean noodle bowl with umami-rich broth, kimchi and either pork belly or fried tofu.
Ingredients
Number of portions
600 g Santa Maria Egg Noodles
600 g pork belly, sliced (alt. Tofu)
3 tbsp Santa Maria Chili & Sesame Seasoning
2 l chicken broth (alt. veg broth)
200 g Santa Maria Fermented chili & soy paste
400 g shiitake mushrooms
3 cloves of garlic, finely chopped
30 g fresh ginger, grated
600 g kimchi
200 g baby spinach leaves, fresh
100 g scallions, thinly sliced
How to prepare
Cook the egg noodles according to the package instructions and rinse with cold water. Set aside.
Bring the chicken broth to a boil and add the Santa Maria Fermented Soy & Chili Paste while stirring. Then reduce the heat.
Slice the pork and place the rind in the broth. Season the pork slices with Santa Maria Sesame & Chili Seasoning. Lightly fry the pork on both sides. Cut each slice into about 3-4 pieces and set aside.
Split the mushrooms and fry the halves in a little oil together with chopped garlic and grated ginger. Then transfer it to the broth along with the kimchi. Bring everything to a boil.
Divide the cooked noodles into a serving bowl along with the raw spinach and pork. Pour the hot broth with mushrooms and kimchi into the serving bowl and top with thinly sliced scallions and extra Santa Maria Sesame & Chili Seasoning.
Tips!
For a vegetarian alternative, replace the pork with firm tofu and cook the same way. Replace the chicken broth with vegetable broth.
Allergens
Sesame, soy & wheat
Recipe categories
Food