Kimchi Fun / 김치 당면 누들 (Taiwanese Inspired)

Are you getting tired of the same old Kimchi recipes?

Lighten up your table with this easy and tasty Taiwanese fusion dish!

Buy The Ingredients At Oseyo

HAEPYO Vermicelli 500G

500G

KOREAN STYLE PORK BELLY

Oseyo meat

£3.39

K EATS Sliced Cabbage Kimchi 500g

500g

CJ Dark Brown Sugar 1KG

1KG

Garlic

Oseyo Vegetables

Cooking Rice Wine(Taijade Shaohsing)

600ml

Sajo Soybean Cooking Oil 500ML

500ML

  • Make sure to click through the tabs to see the ingredients
Ingredients
2 Person
HAEPYO Vermicelli 500G
150g
KOREAN STYLE PORK BELLY
250g
Big Green Onion
50g
K EATS Sliced Cabbage Kimchi 500g
180g
Ginger
30g
Jayeonae Red Pepper Powder(Fine) 454G
20g
CJ Dark Brown Sugar 1KG
10g
Garlic
20g
Cooking Rice Wine(Taijade Shaohsing)
15g
Onion
50g
lemon
1/2
Sajo Soybean Cooking Oil 500ML
15g
Water
200g
Peanuts
Garnish

Recipe Instructions

  • Serves: 2 | Total Cooking Time: 30 mins

Step 1

Put sweet potato noodles(vermicelli) into a pot of cold water. Heat up and stir until water is boiling. Cook for about 2 minutes. Strain and rinse under cold water.

Step 2

In a large pan, put cooking oil, garlic, ginger, and the white parts of green onion. Stir-fry until you smell the aroma of the ingredients. Take half of the portion out and set aside.

Step 3

Add pork belly, onion, and red pepper powder into a same pan. Mix quickly and thoroughly. Do not let the powder burn, or it will taste bitter. Add kimchi, sugar, and mix well. Pour water to the pan as well. Wait until soft boil.

Step 4

Throw in some noodles and add water to cover the noodles if needed. Let it soft boil. Add cooking wine and turn the heat off. You can transfer it to a bowl right away, or you can let it sit to cook more. It depends on the texture of the noodles you’re looking for. If you want softer texture, let it sit in the pan little longer.

Step 5

After transferring the noodles in the bowl, drizzle some lemon juice on top. Garnish with green onion, roasted peanuts. If you want stronger aroma, you can sprinkle the garlic, ginger, and green onion mixture we fried up previously. If the noodle needs more seasoning, you can dip it in soy sauce, oyster sauce, or any of your favorite sauce!

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