Instant Kimchi Noodle Soup
2 tbsp bibigo™ Go-Chu-Jang Hot & Sweet Sauce
1 clove garlic, minced
1 tsp ginger, minced
2-3 tsp doenjang or soybean paste
1 tsp kimchi juice
½ bundle soba noodles
⅓ cup kimchi
1 scallion, thinly sliced
⅓ cup beech mushrooms
2 large fried tofu puffs, sliced
½ cup baby spinach leaves
½ tsp black sesame seeds (optional)
- Combine bibigo™ Go-Chu-Jang Hot & Sweet Sauce, garlic, ginger, doenjang, and kimchi juice in a bowl and mix until well incorporated.
- Bring a large pot of water to a boil. Par-boil soba noodles just until they are no longer brittle, about 2-3 minutes. Immediately remove noodles from pot and rinse with very cold water. Allow to drain thoroughly.
- Pour sauce mixture into the bottom of one 32-ounce jar or two 16-ounce jars. Add kimchi, scallions, mushrooms, tofu puffs, and par-boiled noodles. Top with spinach and sesame seeds, if using. Place lid on jar(s) and store in refrigerator until ready to use.
- When ready to eat, bring kettle of water to boil. Fill jar with boiling water until the level reaches the bottom of the spinach layer. Allow noodles to soften and finish cooking, about 3 minutes. Carefully stir everything together before consuming.