NOODLES · Easy · 27 min

Kimchi Japchae

Name: Kimchi Japchae
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

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

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

Tips

Use aged kimchi; young is too watery and mild.

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What you'll need

Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.

Sweet potato glass noodles100% sweet potato starch noodles for japchae. Confirm the ingredient line.
Toasted sesame oilFinish japchae, gimbap, and tteokbokki off the heat.

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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
Bulgogi and galbi recipes →Holiday tables pair japchae with grilled beef, not more noodles.