Kimchi + Sweet Potato Soba Noodle Bowl

Recipe development & food styling by Laura Goble

Kimchi + Sweet Potato Soba Noodle Bowl

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


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.

Kimchi + Sweet Potato Soba Noodle Bowl