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Kimchi Fried Noodles!
You might have kimchi fried rice, but might not be so familiar with kimchi fried noodles! They are equally delicious and if you are a noodle lover like myself, you will love these kimchi fried noodles even more than then fried rice!!
So excited to share this recipe, so let’s get into it!!
Combine pork belly, mirin, salt, and pepper in a mixing bowl and let it marinate for 5 to 10 minutes.
You could use bacon, thinly sliced beef, or chicken as well. If you are using bacon, skip this marinate part.
Cut kimchi into bite sizes using scissors, this is how Korean’s cut a small amount of kimchi. 🙂
Check out my kimchi recipes down below!
Slice some onion, chopped garlic, and green onions.
Heat a large skillet over medium-low heat, add butter and let it completely melt.
Add chopped garlic and green onion. Let the butter infuse with the garlic and green onions for 2 to 3 minutes.
Increase heat to high. Stir in marinated pork belly and cook until their edge is golden brown, about 2 to 3 minutes.
Now, add kimchi, onion, Korean tuna sauce or oyster sauce, and gochugaru. Gochugaru is just for the color, so you could you paprika instead if you prefer.
I couldn’t find Korean tuna sauce online, but this is what it looks like. I got it from a local Korean grocery store, it’s very similar to Japanese Hon Tsuyu (soup-based sauce). You can find it at your local Korean grocery store. But if you can’t, it definitely can be substituted with hon tsuyu or oyster sauce.
Stir fry everything together until kimchi and onion are softened, about 3 to 4 minutes.
Push kimchi and pork to the edge of the skillet to make a room for noodles. Place noodles and pour 1 to 2 tbsp of water if you are using the fresh pre-cooked noodles, it will help the noodles to loosen.
You can also use 2 packs of instant ramen noodles or 2 – 3 oz angel hair pasta cooked by following the directions of the package you are using, rinsing under cold water, and draining.
Stir fry for about 2 minutes, until noodles are fully cooked and everyone in the skillet is well combined.
Transfer to a serving plate and garnish with perilla leaves or green onions.
You could also use gim, Korean roasted seaweed. Would be amazing with these kimchi fried noodles!
Enjoy!
The BEST Kimchi Fried Noodles
- Author: Seonkyoung Longest
- Total Time: 12 mins
- Yield: 2 1x
Ingredients
Scale
- 4 to 6 oz thinly sliced pork belly or bacon, cut into bite size
- 1 tbsp mirin
- pinch of salt and pepper
- 1 tbsp unsalted butter
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 1 1/2 cup kimchi, cut into bite size
- 1/2 medium size onion, sliced
- 1 tbsp Chamchiaek, Korean tuna sauce,hon tsuyu or oyster sauce
- 1 tbsp gochugaru, Korean red pepper flakes or paprika
- 2 portions fresh pre-cooked yakisoba noodles (Or prepare 2 packs instant ramen noodles or 2 – 3 oz angel hair pasta cooked by follow the directions of package you are using, rinse under cold water and drained)
- 3 perilla leaves, chiffonade (cut into long, thing strips), optional
Instructions
- Combine pork belly, mirin, salt and pepper in a mixing bowl and let it marinate for 5 to 10 minutes. (You can skip this part if you are using bacon)
- Heat a large skillet over medium low heat, add butter and let it completely melt. Add chopped garlic and green onion. Let the butter to infuse with the garlic and green onions for 2 to 3 minutes.
- Increase heat to high. Stir in marinated pork belly and cook until their edge are golden brown, about 2 to 3 minutes.
- Now, add kimchi, onion, Korean tuna sauce or oyster sauce and gochugaru. Gochugaru is just for the color, so you could you paprika instead if you prefer. Stir fry everything together until kimchi and onion are soften, about 3 to 4 minutes.
- Push kimchi and pork to edge of skillet to make a room for noodles. Place noodles and pour 1 to 2 tbsp of water if you are using the fresh pre-cooked noodles, it will help the noodles to loosen. Stir fry about 2 minutes, until noodles are fully cooked and everyone in the skillet is well combined.
- Transfer to a serving plate and garnish with perilla leaves or green onions. Enjoy!
- Cook Time: 12 mins
