Kimchi + Sweet Potato Soba Noodle Bowl

Recipe development & food styling by Laura Goble

Kimchi + Sweet Potato Soba Noodle Bowl

Gochujang sauce:

3 tablespoons	gochujang paste
1 teaspoon	gochugaru (Korean chili flakes)
1 tablespoon	rice vinegar
1 teaspoon	maple syrup
2 teaspoons	sesame oil
1 Clove	garlic, minced
1 teaspoon	grated ginger

Kimchi stock:

1 tablespoon	vegetable oil
4 2-inch pieces	green onions
4 CLoves	garlic
1 tablespoon	soy sauce
2 cups	kimchi, chopped
1/4 cup	white miso
2 quarts	water
	Sea salt to taste

Assembly and toppings:

1 lb	sweet potatoes, peeled and cut into chunks (about 2-3 large or 4-5 small)
6-8	baby bok choy
10 oz	soba noodles
1 cup	kimchi, chopped
1/4 cup	cilantro, chopped
1/4 cup	green onions, sliced
2 tablespoons	toasted sesame seeds
1 tablespoon	gochugaru

Instructions

Whisk together all gochujang sauce ingredients in medium bowl. Set aside. Can be made 3 days ahead and stored in refrigerator.

Heat vegetable oil in large stock pot over medium heat. When oil starts to shimmer, add green onions and garlic. Sauté 3–4 minutes. Add soy sauce, chopped kimchi, white miso and water to pot and bring to a simmer. Cook on low heat 30 minutes. Season kimchi stock with sea salt to taste.

Cook sweet potatoes in simmering kimchi stock until tender, about 15–20 minutes. Remove sweet potatoes from stock with slotted spoon. Keep warm. Add bok choy to stock and simmer 1 minute. Remove from stock and keep warm. When bok choy has cooled slightly, cut in half.

Cook soba noodles according to package directions. Drain and toss noodles with ½ cup kimchi stock. Divide noodles between 4 bowls and top with sweet potatoes, bok choy and chopped kimchi. Drizzle with gochujang sauce and garnish with cilantro, green onions, sesame seeds, and gochugaru.