First off, to all my Korean readers, I am so sorry. This is about as far from authentic as you can get. But it tastes good, if that’s any consolation! I would be pretty mad if someone made, say, chicken tandoori soup, so I get it. There are three parts to this- the creamy base, the vegetables, and the noodles. Oh, and by the way, if you see that hack that’s been going around Pinterest that says boiling spaghetti with baking soda gives them a springy, ramen-noodle like texture? It does not work. Not even a little bit.
7 oz kimchi
16 oz coconut milk
1 bok choy
4-5 baby eggplants
2 stalks lemongrass, or 2 tablespoons pickled lemongrass
7 oz spaghetti
NO BAKING SODA. IGNORE IT. MISTAKE.
2 teaspoons rice vinegar (not shown)
1 tablespoon honey (not shown)
Cilantro (optional, not shown)
Start by peeling the daikon.
Slice the thinner bottom half into circles, then slice the thicker top in half and cut a bunch of half moons. Can’t have giant pieces floating around.
Then slice up the bok choy. Bok choy is actually one of my favorite salad greens! It’s a little bitter, but honestly, who isn’t?
Last of all, chop up the eggplant. This one was just a little bit mutated. I felt bad for it, I had to get it! It all tasted good in the end. You can add whatever vegetables you want to this- these are the ones that I had on hand (meaning that I researched and went to 3 different grocery stores to find these particular vegetables and am now trying to sound offhand and casual)!
Throw these three into a bowl,
then add the vinegar, honey,
and some salt, and toss it together. Let it sit and make awkward small talk,
while you blend up the kimchi.
Heat up some oil in a pot,
and then throw it in.
Then, on an impulse, throw the cilantro into the blender
and then dump it into the kimchi puree. Why? I don’t know. It ended up adding a nice pop of freshness and color, so that’s one impulsive decision that turned out well. Most of my impulsive decisions have turned out well. Moral of the story? Cut your own hair, retake SAT subject tests, and order 10 bags of cheese puffs from Whole Foods.
. Crack open the coconut milk, spilling a bunch in the process,
then pour it in and watch it turn a pretty orange shade.
Throw in the vegetables,
and then boil the noodles. I thought about it later- you could throw uncooked noodles in the soup and cook them in there! You’d have to add more coconut milk, but it would probably work.
. Throw the noodles in there when they’re cooked,
and then stir it around, let it come to a boil, and serve it. If you can’t use chopsticks, there is absolutely no shame in using a fork! Ok, maybe there’s a little teensy tiny bit of shame in using a fork. But I would never judge you! I totally would.