Korean Kimchi Glass Noodle Stir-Fry
Kimchi japchae is a variation on the classic Korean glass noodle stir-fry, distinguished by the addition of well-fermented aged kimchi. Glass noodles are boiled, rinsed in cold water, and pre-seasoned with soy sauce. Julienned pork shoulder is stir-fried first, then the kimchi - squeezed dry to remove excess liquid - goes in with sliced onion and cooks until the flavors concentrate. The noodles are tossed in with a bit more soy sauce and sugar, and sesame oil is added off-heat to preserve its aroma. The result is a tangy, spicy twist on japchae where the kimchi's funky acidity permeates each slippery strand of sweet potato noodle, giving the dish a punch that the traditional vegetable-only version lacks.
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Instructions
- 1
Boil glass noodles 6 minutes, rinse cold, and season with 1 tbsp soy sauce.
- 2
Squeeze excess liquid from kimchi and chop; julienne the pork.
- 3
Stir-fry pork in oil, then add kimchi and onion and cook until softened.
- 4
Add noodles and season with soy sauce and sugar, tossing everything together.
- 5
Remove from heat, finish with sesame oil and green onion.
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