Korean Kimchi Glass Noodle Stir-Fry
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kimchi japchae is a variation on classic Korean glass noodle stir-fry that replaces the usual assortment of vegetables with well-fermented aged kimchi, giving the dish a bold tangy heat that the original does not have.
Read more
Glass noodles are boiled, rinsed in cold water to stop the cooking, and pre-seasoned with soy sauce so they absorb flavor before hitting the pan. Pork shoulder goes in first to render its fat and build a savory base in the wok, then the kimchi -- thoroughly squeezed dry -- is added and stir-fried until the sourness concentrates and caramelizes slightly. Removing the kimchi's moisture is a non-negotiable step: excess liquid steams the noodles rather than frying them, causing the noodles to swell and the overall seasoning to turn watery and flat. Sliced onion goes in with the kimchi to contribute a natural sweetness that softens the acidity. Once the aromatics are cooked down, the noodles are tossed in with additional soy sauce and a small amount of sugar if the kimchi is especially sour. The pan comes off the heat before sesame oil is added to preserve its fragrance, and whole sesame seeds finish the dish. The combination of the noodles' chewy elasticity and the kimchi's pungent, fermented character produces a version of japchae that tastes fundamentally different from the traditional preparation.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Boil 100 g glass noodles for 6 minutes, until translucent and springy but not collapsing.
Drain, rinse under cold water to remove starch and stop cooking, then toss with 1 tablespoon soy sauce so the noodles start absorbing flavor.
- 2Prep
Squeeze 150 g aged kimchi firmly until it no longer releases liquid, then cut it into bite-size pieces.
Slice 100 g pork shoulder into thin strips, and cut the onion and green onion before heating the pan.
- 3Control
Add 1 tablespoon cooking oil to a pan and stir-fry the pork over medium heat for about 2 minutes.
When the outside turns pale and the pork fat smells savory, move on before the meat dries out.
- 4Control
Add the kimchi and onion, then stir-fry over medium heat for about 3 minutes to drive off moisture.
The onion should look slightly translucent, and the bottom of the pan should not be pooling with liquid.
- 5Control
Add the seasoned noodles, the remaining 1 tablespoon soy sauce, and 0.5 tablespoon sugar.
Toss quickly over medium heat for about 1 minute, lifting and turning the noodles so they stay separate instead of clumping.
- 6Finish
If the kimchi tastes too sour, adjust with a small extra pinch of sugar, then turn off the heat.
Mix in 1 tablespoon sesame oil and the green onion, and serve as soon as the noodles look glossy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Wringing moisture from aged kimchi keeps these glass noodles firm in this japchae variation.
- Finish cue
- Mix in 1 tablespoon sesame oil and the green onion, and serve as soon as the noodles look glossy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Aged kimchi, Pork shoulder
Korean Kimchi Pork Stir-fry
Aged kimchi, Pork shoulder
Korean Mung Bean Sprout Bindaetteok
Aged kimchi, Onion