Craving something spicy, savory, and satisfying? Look no further!
My Spicy Kimchi Noodles are the perfect dish to warm you up and tantalize your taste buds.
The best part? You can make it effortlessly in your rice cooker.
This recipe brings together the bold flavors of Korean cuisine in a convenient, one-pot meal that’s perfect for busy weeknights or a cozy weekend lunch. It’s comforting, hearty, spicy, and packed with nutritious ingredients like tofu and kimchi, making it a wholesome choice for any day of the week.
I used bone broth from Kettle and Fire which is packed with protein and collagen. Visit my link HERE and use my code KYRIETHEFOODIE for 20% off your order!
Recommended Rice Cookers
Using a rice cooker for this dish simplifies the cooking process and ensures everything is cooked to perfection with minimal supervision. It’s a great way to make a traditional dish more accessible, especially if you’re pressed for time or prefer a hands-off approach to cooking.
Key Features to Look For:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Rice Cooker Spicy Kimchi Noodles
- Total Time: 25-35 minutes
- Yield: 2 1x
Description
Whip up a flavorful and comforting bowl of Spicy Kimchi Noodles with tofu in a gochujang-based broth using your rice cooker.
This easy, one-pot recipe combines tangy kimchi, spicy gochujang, tender tofu, and savory broth for a delicious Korean-inspired meal that’s perfect for busy weeknights.
Ingredients
- 1 cup kimchi
- 4 cup bone/chicken broth (substitute for water)
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1.5 tsp toasted sesame oil
- 1 block tofu
- 2 servings noodles (I recommend vermicelli)
Instructions
- Into your rice cooker, add the kimchi, bone broth, and gochujang, and mix to combine.
- Set to “Slow Cook” setting for 15-20 minutes.
- Add the soy sauce, sesame oil, noodles, and tofu.
- Set to slow cook again for an additional 5-6 minutes or until the noodles are completely cooked.
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
