Vegan Kimchi Noodles Recipe | EASY KOREAN STYLE RECIPE | KIMCHI JJIGAE

LAY HO MA everyone! Did you try making my easy Kimchi recipe from a past episode? This is one incredible way to enjoy that kimchi and easily have dinner ready in no time at all. Join me in this episode and learn how to make a vegan kimchi noodle soup. Let's begin!

Ingredients:
1L water
1/2 bundle Korean glass noodles
2-3 bok choy
1/4 cucumber
1 tomato
1 cup kimchi
1/2 cup kimchi juices
2 tbsp soy sauce
few tbsps finely chopped Chinese chives

Directions:
1. Bring 1L of water to boil in a big pot
2. Place and submerge the noodles in the boiling water for 4min
3. Slice the bok choy in half. Roughly chop the cucumber and tomato
4. Add the bok choy and tomato to the pot
5. Add the kimchi, kimchi juices, and soy sauce to the pot. Give the pot a stir
6. Add the cucumbers and cook for another 1-2min
7. Plate in a large bowl and garnish with finely chopped Chinese chives


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.


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