Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 4 cups water
  • 2 tsp. dashi powder
  • 1 cup kimchi, (diced)
  • 3 tbsp. doenjang ((soy bean paste))
  • 2 tbsp. gochujang ((Korean chili paste))
  • 2 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 2 tsp. mirin
  • 8 oz. firm tofu
  • 8 oz. udon noodles
  • 8 oz. Korean rice cakes ((optional))
  • 1/2 lbs. shrimp
  • 1/2 lbs. white fish, (cut in 1" pieces)
  • 2 packages enoki mushrooms
  • 1 bag fresh spinach
  • sesame oil ((for garnish))
  • egg ((optional))

Instruction

  • Combine the water, chicken broth, dashi, soy sauce, fish sauce, mirin, soy bean paste and gochujang in a dutch oven over medium high heat. Bring to a boil.
  • Add the diced kimchi, tofu and Korean rice cakes (if you're using them) and bring back to a simmer.
  • Add the udon noodles and cook for 1 minute. Add 10 minutes to the cook time if using dried udon noodles.
  • Remove from heat and add the spinach, fish, shrimp and enoki mushrooms. Cover and let sit for 15-20 minutes, or until seafood is cooked through.
  • Garnish with green onions and a light drizzle of sesame oil.