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Ingredients
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Broth & Sauce
Noodles & Yuba
Dungeness Crab
Vegetables & Garnish
Method
Broth & Sauce
- 1
Build the base
In a medium pot over medium heat, add 1 tablespoon neutral oil. Add the chopped kimchi and sauté 3–4 minutes until it softens and becomes aromatic. Stir in the minced garlic (reserved in Dungeness Crab section) for 30 seconds until fragrant.
- 2
Simmer
Add the 6 cups stock and 1 cup water to the pot with the kimchi. Stir in kimchi juice, soy sauce, mirin, gochugaru, fish sauce (if using), sesame oil, and sugar. Bring to a gentle simmer, then reduce heat and simmer uncovered 10–12 minutes to let flavors meld. Taste and adjust seasoning with a pinch more soy or salt if needed.
Noodles & Yuba
- 3
Rehydrate and prepare yuba
If using dried yuba, soak in warm water until pliable (10–15 minutes), drain, squeeze gently, and slice into 1/2-inch ribbons so they resemble wide noodles. If using fresh yuba ribbons, separate with your fingers.
- 4
Cook noodles
Bring a separate large pot of salted water to a boil. Cook the wheat noodles according to package directions until just al dente (usually 3–4 minutes for fresh, 4–6 for dried). Reserve 1 cup of the noodle cooking water, then drain noodles and rinse briefly under warm water to stop cooking.
- 5
Warm yuba
In a skillet over medium heat, add 1 tablespoon neutral oil. Toss the yuba ribbons and sliced shiitake for 1–2 minutes just to warm and pick up oil; season lightly with a pinch of salt. Remove from heat and set aside.
Dungeness Crab
- 6
Prepare crab meat
If crab is whole and cooked, crack shells and pick meat from body and claws. Pat meat dry on paper towels and set aside.
- 7
Finish crab
In a small sauté pan over medium-low heat, melt 1 tablespoon unsalted butter. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant but not browned. Add the picked crab meat, gently toss to coat and warm through 1–2 minutes. Stir in 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Remove from heat; keep covered to stay warm.
Assemble & Garnish
- 8
Finish broth with vegetables
Bring the simmering broth back to a gentle boil. Add the baby spinach or tatsoi and the white parts of the scallions; simmer 30–45 seconds until greens wilt. If broth tastes too intense, stir in up to 1/2 cup reserved noodle water to soften flavors.
- 9
Combine noodles and yuba
Divide the cooked noodles between 4 bowls. Nest the warmed yuba ribbons on top of the noodles.
- 10
Ladle broth and add crab
Ladle hot kimchi broth and vegetables over the noodles and yuba, distributing evenly. Top each bowl with an equal portion of the warmed Dungeness crab meat, placing some pieces prominently so they remain intact.
- 11
Garnish and serve
Scatter sliced green scallion tops, toasted sesame seeds, thin sliced chili to taste, and cilantro leaves over each bowl. Finish with a light drizzle (about 1/4 tsp) of sesame oil if desired and a lemon wedge on the side. Serve immediately so crab and noodles are hot.