This is one of those dishes that I’ve been making for years and has really evolved over time. It started as a simple Korean lunch box recipe—cold noodles with cucumber and kimchi. Then one day, we served that alongside a pork bulgogi stir-fry, which naturally led to combining them into a warm noodle bowl. But the real game-changer happened on a fateful day when I had leftover tofu puffs in the fridge. Throwing those in took the noodles to a whole new level! My kids have a minor tofu puff obsession, so it was an instant hit.
Now, this dish, which we call Pork and Kimchi Noodles, is my youngest daughter Marilla’s absolute favorite dinner. Last weekend, she asked to cook dinner for the family and, of course, this was her choice. Marilla is 10 and spends a lot of time in the kitchen, but this is still a pretty ambitious dish to tackle solo for a fourth grader. I stayed close by, folding laundry and doing dishes so I could offer advice, but she really did cook it all by herself. And she did an excellent job and pulled it off beautifully. In the end, she was so proud (and the noodles were delicious!).
I normally stir-fry the pork bulgogi in a wok, but to make the process a little more manageable for Marilla, I had her cook it on a sheet pan using the air fryer setting in our oven. It actually worked really well!
For the noodles, you have options. Traditionally, a dish like this might use wheat noodles, but since we are gluten-free, we have to get creative. I love using GF buckwheat soba noodles when I have them, but I often reach for GF ramen noodles, which is what we used this time. A quality GF spaghetti works in a pinch, too. I wouldn’t recommend rice noodles here, though you want something with a little more body and chew to stand up to the sauce and pork.
As for the tofu puffs, they are readily available at our local Korean grocery store. We usually find them in two shapes: squares or rectangular cakes. We buy the cakes and slice them into strips, which have the perfect texture for soaking up all that spicy, savory sauce.
Here is Marilla with her lovely creation, and below is our family recipe for Pork and Kimchi Noodles with Tofu Puffs.
Ingredients
Method
- In a bowl, combine the thinly sliced pork with the onion, ginger, garlic, 1 tablespoon gochujang, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and sugar. Mix well to coat. Let it marinate in the fridge for at least 4 hours, or overnight for the best flavor.
- To cook the pork you have two options. You can stir-fry the pork in a hot wok with a little oil until cooked through and slightly caramelized. Alternatively, for an easier (and Marilla-approved) method, spread the pork in a single layer on a sheet pan. Broil on high or use your oven's air-fry setting at 400°F (200°C) for about 8-10 minutes. Keep an eye on it so it doesn't overcook or dry out!
- While the pork is cooking, grab a very large mixing bowl. Combine the remaining 2 tablespoons of gochujang, gochugaru, 1 teaspoon soy sauce, and 1 teaspoon sesame oil. Whisk them together until you have a thick, spicy paste.
- Boil your noodles according to the package instructions. Drain them well.
- While the noodles are still hot, add them directly into the large bowl with the sauce base. Add the cooked pork, sliced tofu puffs, chopped kimchi, and julienned cucumber. Toss everything together vigorously until the noodles are evenly coated in the sauce and the ingredients are well distributed.
- Garnish with green onions and toasted sesame seeds.