Description

Kimchi Noodles on Grits is a delightful fusion dish combining creamy Southern-style grits with spicy Korean-inspired kimchi noodles. This unique main course features quick-cooking grits topped with flavorful ramen or udon noodles tossed in a savory kimchi sauce, garnished with green onions, toasted sesame seeds, and optionally a fried egg or tofu for extra protein. The perfect balance of creamy, spicy, and tangy flavors makes it a comforting and satisfying meal.

Ingredients

Scale

Grits

1 cup quick-cooking grits
4 cups water
1/2 teaspoon salt
1/2 cup shredded cheddar cheese (optional)

Kimchi Noodles

8 oz ramen or udon noodles
1 tablespoon sesame oil
1 cup chopped kimchi with juice
2 cloves garlic, minced
1 tablespoon gochujang (Korean chili paste)
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar

Garnishes

1 green onion, sliced
1 teaspoon toasted sesame seeds
Optional: fried egg or tofu for topping

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Instructions

Cook the Grits: In a saucepan, bring 4 cups of water to a boil. Stir in 1/2 teaspoon salt and 1 cup quick-cooking grits. Reduce the heat to low and cook, stirring frequently, for about 5 to 7 minutes until the grits thicken to a creamy consistency. If using, stir in 1/2 cup shredded cheddar cheese until melted. Cover the saucepan and set aside to keep warm.
Prepare the Kimchi Sauce: In a large skillet, heat 1 tablespoon sesame oil over medium heat. Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant. Stir in 1 cup chopped kimchi with its juice and cook for 2 to 3 minutes to release flavors.
Combine Sauce Ingredients: Add 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sugar to the skillet. Stir well to combine all ingredients, creating a spicy, tangy sauce base.
Toss Noodles: Add 8 oz cooked ramen or udon noodles into the skillet with the kimchi sauce. Toss everything together to evenly coat the noodles with the flavorful sauce. Cook for an additional minute to heat through.
Serve: Spoon the creamy grits into individual bowls. Top each serving with a generous portion of kimchi noodles. Garnish with sliced green onions and toasted sesame seeds. Add a fried egg or tofu on top if desired for extra protein and texture.

Notes

For extra richness, substitute water with milk or broth when cooking the grits.
Using stone-ground grits will give a deeper flavor and more textured mouthfeel if you have extra time.
You can use vegetarian kimchi and tofu to make this dish vegetarian-friendly.
Adjust the amount of gochujang to control the spice level according to your preference.