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NOODLES · Easy · 27 min

Kimchi Japchae

By Japchae Curator

Sour crunch meets sweet chew — kimchi's acid cuts the sweet potato richness.

TL;DR

Sour crunch meets sweet chew — kimchi's acid cuts the sweet potato richness.

Prep 15 minCook 12 minServes 4

Ingredients

  • 200g dangmyeon
  • 1.5 cups chopped kimchi + 2 Tbsp brine, squeezed
  • 100g pork belly or tofu
  • Carrot, onion, scallions
  • 3 Tbsp soy + 2 Tbsp kimchi brine, sugar, sesame oil

Steps

  1. Boil noodles, toss.
  2. Render pork 2 min, add kimchi 2 min until edges brown.
  3. Stir-fry carrot/onion, toss with noodles and brine.

Tips

  • Use aged kimchi; young is too watery and mild.
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