We’re on what feels like the hundredth straight day of rain here in the Bay Area, but at least it’s noodle soup season. Anthony Bourdain infamously said “Anytime I’m eating spicy noodles in a bowl, I’m happy,” and I’m not sure I’ve ever disagreed with him.
This hearty soup is packed with kimchi and aromatics, and the end result is a brothy bowl of warming, chewy noodles. Try to seek out fresh noodles for this recipe, as it makes a big difference.
- 1 pound fresh noodles, preferably Korean-style wheat noodles
- 2 teaspoons avocado oil
- 8 ounces ground beef
- 1 teaspoon salt
- 1 small onion, chopped
- 5 garlic cloves, chopped
- 2 1/2 cups drained ripe kimchi, chopped into bite-size pieces
- 1 tablespoon gochujang
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 2 green onions, sliced
- Heat avocado oil in a Dutch oven or other heavy pot over medium heat. Add ground beef and sprinkle with 1/2 teaspoon salt. Spread meat out and cook, undisturbed, until a light crust forms underneath, about 2 minutes. Using a wooden spoon break up meat and continue to cook, stirring and breaking meat up, until brown all of the way through, about 2 minutes more. Add onion and garlic and cook, stirring, until fragrant, about 1 minute. Mix in kimchi along with any juices, then add the gochujang. Pour in 6-7 cups cold water (depending on how brothy you want your noodles) and stir well. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover pot partially with a lid, and simmer, decreasing heat to low if needed, until kimchi is softened, 15–20 minutes. (If soup has reduced too much, add up to another 1 cup water and return to a simmer over medium-low heat.)
- Add fish sauce, soy sauce, and remaining 1/2 teaspoon salt. Taste and season with more salt if needed.
- Unravel and gently add noodles into the simmering soup, and cook according to package instructions, stirring occasionally, until cooked through (about 5 minutes). Remove from heat; drizzle in sesame oil and stir in 3/4 of the green onions.
- Ladle soup into bowls and top with remaining green onions.