Kimchi and Dumpling Noodle Soup in 25 Minutes

Instructions:

1. Heat the toasted sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant and sizzling.
2. Stir in the chopped kimchi. Sauté for 3-4 minutes. Note: You want the edges of the cabbage to look slightly translucent and browned.
3. Add the gochujang to the center of the pot. Stir it into the oil for 1 minute until the color deepens to a dark mahogany.
4. Pour in the vegetable stock and the kimchi packing juice. Bring the mixture to a boil over medium high heat.
5. Once boiling, reduce the heat to low and simmer for 5 minutes. You should smell a rich, fermented aroma filling the room.
6. Add the sliced shiitake mushrooms to the simmering broth. Cook for 2 minutes until they soften and release their earthy scent.
7. Carefully add the frozen mandu to the pot. Cook for 5-7 minutes until they float and the skins look translucent.
8. Add the quartered bok choy during the last 2 minutes of the dumpling cook time. Cook until the stems are tender crisp and leaves are vibrant green.
9. In a separate pot of boiling water, cook the ramen or udon noodles for 3 minutes. Drain well. Note: Cooking noodles separately prevents the broth from becoming overly cloudy with starch.
10. Divide the noodles between two bowls. Ladle the hot broth, dumplings, and vegetables over the top. Garnish with green onions and sesame seeds.