Fried Kimchi Pork Noodles Recipe

Just like K-Pop has taken the world by storm, Korean cuisine has also knocked out my all-time favourite Japanese food and claimed top position now. It’s just funny that I no longer seem to enjoy sushi and sashimi as much as before but I can easily have a kimchi stew or bibimbap any time, even twice in a day. I must be under the influence of Korean dramas in which very often we would see some characters feasting on bibimbap in large mouthfuls off big metal bowls and traditional family meals often involve a sumptuous table of sides too. Everything simply looks irresistible. I even use Korean metal cutlery at home to enjoy my home-made Korean food!

This recipe is probably not quite authentically a Korean dish as it’s something that I created with thick rice vermicelli but in terms of taste with the use of gochujang (Korean hot pepper paste) and kimchi, it has all the essential flavours that most Korean dishes would have. 맛있어요 Ma Sit SSo Yo! (“Delicious!”)

Kimchi Pork Noodles

Fried Kimchi Pork Noodles Recipe

Ingredients (serves 2-3)
400g fresh thick beehoon (rice vermicelli)
200g thinly sliced pork belly, top layer skin & fats removed
150g kimchi with juice
1 small onion
3 cloves garlic, minced
1 tbsp gochujang
1 tsp light soy sauce
dash of sesame oil

1. Marinate pork with gochujang and light soy sauce. Chill in fridge for at least an hour before cooking.
2. Heat a little oil in pan and fry pork slices till cooked through. Remove and set aside.
3. In the same pan, saute garlic till fragrant. Add onions and stir fry for 1-2 minutes till tender.
4. Add kimchi, light soy sauce and sesame oil. Add thick beehoon and return pork to pan. Stir fry to combine. If you like a more intense/spicy flavour, you can add more gochujang. Adjust seasoning if required.


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