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.
2
In a large pan, put cooking oil, garlic, ginger, and the white parts of Korean leek (daepa). Stir-fry until you smell the aroma of the ingredients. Take half of the portion out and set aside.
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.
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.
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 favourite sauce!
