1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Clean the spring onions and cut them into rings – the green parts are for the decoration. Peel the garlic and dice it finely. Drain the Kimchi (keep the brine) and cut it into bite-size pieces. Wash the bok choy, drain it and cut in half lengthwise. Keep all ingredients and spices ready for cooking.

2. Add some sesame oil to a large cooking pot and heat up. Add the sliced mushrooms and sauté them until nicely browned. Next, add the white parts of the spring onions and the garlic and sauté for a moment until soft and fragrant. Add the Kimchi and Gochujang, mix everything well and let the veggies and mushrooms cook for about 2 minutes while stirring often.

3. Add the veggie broth, Kimchi brine, and soy sauce. Bring the soup to a boil and add the frozen dumplings. Cover the pot and let the soup simmer over medium heat for about 3-4 minutes. Next, add the Udon Noodles and let the soup cook 4-5 minutes longer. Finally, add the bok choy for the last 2-3 minutes. Season with some salt and pepper if needed.

4. Transfer the noodles, dumplings, and soup to bowls, sprinkle the green spring onion rings on top, and serve with some Kimchi and crispy chili oil for everyone to add to their liking (optional).