Okay, so these aren’t really authentic Korean noodle bowls, or if they are it’s totally by accident, but let’s not worry so much about that. I found myself with some pineapple, and some kimchi, and I ended up here, and here with these noodle bowls is a lovely place to be. This was one of my favorite recipes of the summer. Yeah, summer. Oops. It’s kind of amazing that it was a favorite, because somehow the photos ended up buried in my laptop, totally forgotten, until today. Things have been busy lately, and as a result, my posting schedule has gotten a bit wacky, and usually when things get wacky is just about when I discover (awesome) forgotten recipes that need to make their way onto this site. Anyhow, in case I haven’t conveyed this already, these bowls were really good. The tofu cooking technique is one I’ve used a few times on this site before (check out my orange ginger tofu and bourbon tofu stir-fry). It’s awesome because it’s so simple: dredge your tofu in some cornstarch and pan-fry until nice and crispy. Never fail me. This gives you some tofu that seriously stands up to sauce, and these bowls have some intense sauce going on. If you think you’re not a fan of tofu, give this a try (or either one of the other recipes linked above). I think you’ll change your mind. The sauce is spicy, but apparently pretty tasty too, because my husband happily sniffled his way to the bottom of his bowl, which is always a good sign. Even though I made this intending it to be a summer recipe (hence the pineapple), I think the spicy kimchi and gochujang will do a nice job of warming you up on those forthcoming chilly days.
