Ingredients
The origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea.
This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.
Recipes using kimchi:
Directions
- Thinly slice the green onions and set aside.
- Prepare the sauce by mixing all the ingredients together, set aside.
- Cut kimchi into small bite-sized pieces and set aside.
- Prepare any other vegetable you desire to use and set aside.
I recommend using cast iron wok which has good heat retention.
- Unfreeze any frozen vegetable before cooking.
- Get wok over medium-high head and add the ground pork.
- Incorporate white ends from the scallions, keep green for garnish.
- Season meat with black pepper and cook until the pork is no longer pink.
- Incorporate kimchi and cook for about 2 minutes. Lower heat to medium.
We will cook noodles directly in the wok.
- Add the sauce and stir to combine. Put udon noodles in the middle of the pan.
- Cover and cook noodles for 2-3 minutes, open and mix noodles well.
- Increase temperature accordingly to thicken the sauce if required.
- Garnish with a fried egg, green onions, and sesame seeds.
Ingredients
Directions
- Thinly slice the green onions and set aside.
- Prepare the sauce by mixing all the ingredients together, set aside.
- Cut kimchi into small bite-sized pieces and set aside.
- Prepare any other vegetable you desire to use and set aside.
I recommend using cast iron wok which has good heat retention.
- Unfreeze any frozen vegetable before cooking.
- Get wok over medium-high head and add the ground pork.
- Incorporate white ends from the scallions, keep green for garnish.
- Season meat with black pepper and cook until the pork is no longer pink.
- Incorporate kimchi and cook for about 2 minutes. Lower heat to medium.
We will cook noodles directly in the wok.
- Add the sauce and stir to combine. Put udon noodles in the middle of the pan.
- Cover and cook noodles for 2-3 minutes, open and mix noodles well.
- Increase temperature accordingly to thicken the sauce if required.
- Garnish with a fried egg, green onions, and sesame seeds.