Kimchi Hot Pot Noodles
A soul-warming Korean-inspired soup featuring tangy aged kimchi, rich pork belly, silky tofu, and springy noodles swimming in a deeply flavorful broth.
Story
This comforting one-pot dish takes inspiration from classic kimchi jjigae but leans into a lighter, brothy style that's perfect for chilly evenings. The starchy water from rinsing your rice adds subtle sweetness and helps draw out the kimchi's complex flavor. Feel free to toss in mushrooms, zucchini, or extra scallions if you like.
Ingredients
Instructions
Get everything ready
Cut the kimchi into bite-sized pieces if they're large. Pat the tofu dry with paper towels and cut into rough 1-inch cubes. Slice the pork belly into thin strips about 2 inches long. Tear the kombu into smaller pieces. Mince the garlic and slice the scallions, keeping them separate.
Sear the pork and bloom the kimchi
Heat a large heavy pot over medium heat. Add 1 tablespoon of sesame oil, then lay the pork belly slices in a single layer. Let them cook low and slow, letting the fat render and the meat turn golden brown, about 4-5 minutes total. Toss in the kimchi with its juices and the minced garlic. Stir well and cook until fragrant, about 2 minutes—the kimchi should soften and become aromatic.
Build the broth
Pour in the starchy rice rinse water and the broth. Add the torn kombu and chili paste. Bring to a gentle boil, then reduce to a steady simmer and let cook for 10 minutes. This gives the kimchi time to meld beautifully with the pork and seaweed.
Add tofu and finish the soup
Gently lower the tofu cubes into the pot. Continue simmering for another 5-7 minutes, letting the tofu soak up that savory broth. Taste and adjust with salt and pepper. The soup should taste rich, pleasantly tangy, and well-balanced.
Cook noodles and serve
While the soup simmers, cook your noodles according to the package—typically 2-3 minutes for fresh ramen or 4-5 minutes for dried. Drain well. Divide noodles among bowls, then ladle the hot kimchi soup over top. Finish with a generous sprinkle of scallions and a final drizzle of sesame oil. Serve immediately while piping hot.