Ingredients:

  • 1 tbsp neutral oil (grapeseed or vegetable)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, whites and greens separated and sliced
  • 1/2 cup pork tenderloin, thinly sliced
  • 1 cup well-fermented kimchi, chopped
  • 2 tbsp kimchi juice
  • 4 cups low-sodium chicken or anchovy broth
  • 1 tbsp soy sauce
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp toasted sesame oil
  • 10 frozen mandu (pork or vegetable dumplings)
  • 200 g fresh or dried ramen or udon noodles
  • 2 cups fresh baby spinach
  • 1 tsp toasted sesame seeds

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the sliced pork tenderloin, minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2 minutes until the pork is opaque and aromatics are fragrant.
  2. Add the chopped kimchi and gochugaru to the pot. Stir for 3 minutes until the kimchi softens and the oil develops a bright red hue from the chili flakes.
  3. Pour in the chicken broth, kimchi juice, and soy sauce. Bring the mixture to a rolling boil.
  4. Carefully add the frozen dumplings to the boiling broth. Reduce heat to medium-low and simmer for 5–7 minutes until the dumplings float and the wrappers appear translucent.
  5. Add the noodles to the pot. Cook according to package instructions (approx. 2 minutes for fresh ramen). In the final minute of cooking, stir in the fresh baby spinach until wilted.
  6. Turn off the heat. Stir in the toasted sesame oil. Serve in bowls garnished with sliced green onion tops and toasted sesame seeds.