Spicy & Chewy Kimchi Glass Noodle Rice Bowl
Simple Kimchi Glass Noodle Rice Bowl Recipe
It’s a scorching hot day! On such sweltering days, preparing meals can be quite a task. Today, I’m sharing a simple, one-bowl meal that’s incredibly quick to make and deliciously satisfying. The chewy glass noodles and tangy kimchi come together perfectly for a meal that’s ready in a flash! Beat the heat with this flavorful and easy dish.
Main Ingredients
- Bacon or Pork Tenderloin 160g (cut into bite-sized pieces)
- Well-fermented Kimchi 400g (chopped)
- Cooked Rice 4 servings
- Glass Noodles 200g (soaked in cold water beforehand)
- Onion 1 (sliced into strips)
- Carrot 1 (about 6cm long, julienned)
- King Oyster Mushroom 1 (julienned to match carrot length)
- Cheongyang Peppers 3 (adjust to your spice preference, sliced diagonally)
- Red Bell Pepper 1 (for color, sliced diagonally)
- Green Onion 1 stalk (sliced diagonally)
- Butter 2 Tbsp
Seasoning
- Sugar 2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp (heaping)
- Soy Sauce 3 Tbsp
- Sesame Seeds, a pinch (for garnish)
- Black Pepper, a pinch (for garnish)
- Sesame Oil 2 Tbsp (for finishing)
- Sugar 2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp (heaping)
- Soy Sauce 3 Tbsp
- Sesame Seeds, a pinch (for garnish)
- Black Pepper, a pinch (for garnish)
- Sesame Oil 2 Tbsp (for finishing)
Cooking Instructions
Step 1
First, soak the glass noodles in cold water for about 30 minutes to 1 hour until softened. Pre-soaking the noodles reduces cooking time and allows the flavors to meld beautifully.
Step 2
Next, let’s prepare the vegetables. Slice the onion in half and then thinly into strips. Julienne the carrot to about 6cm in length. Slice the king oyster mushroom into strips, matching the length of the carrots. Thinly slice the Cheongyang and red bell peppers diagonally, and the green onion diagonally as well, to add freshness and color.
Step 3
Chop the bacon (or pork tenderloin) and the well-fermented kimchi into bite-sized pieces, about 1-2cm wide. The tanginess of the kimchi is key to the depth of flavor in this dish.
Step 4
Now, let’s start stir-frying! Melt 2 tablespoons of butter in a large pan over medium-low heat. Once the butter is melted, add the chopped bacon (or pork tenderloin) and cook until it’s nicely browned and rendered.
Step 5
As the bacon begins to turn golden and crispy, add the chopped kimchi to the pan. Stir-fry until the kimchi softens and becomes fragrant. You’ll notice a lovely sweet and sour aroma developing.
Step 6
Once the kimchi has softened somewhat, add the sliced onion, carrots, and king oyster mushrooms to the pan. Continue to stir-fry until the vegetables are tender-crisp and all the ingredients are well combined.
Step 7
When the ingredients are well-integrated and sautéed, it’s time to add the seasonings. Stir in 2 heaping tablespoons of Gochujang, 2 tablespoons of sugar, and 3 tablespoons of soy sauce. Stir-fry thoroughly to ensure the sauce coats everything evenly. Feel free to adjust the sugar and soy sauce to your taste.
Step 8
Once the sauce has coated the ingredients and is well-seasoned, add the pre-soaked glass noodles, and the diagonally sliced Cheongyang peppers, red bell pepper, and green onions. Stir-fry quickly over high heat. The key is to toss everything rapidly so the glass noodles absorb all the delicious sauce.
Step 9
Just before turning off the heat, sprinkle in a pinch of sesame seeds and black pepper. Finish by drizzling in 2 tablespoons of sesame oil for a final nutty aroma. Adding sesame oil at the end preserves its fragrance.
Step 10
Serve the hot cooked rice in bowls. Top generously with the freshly stir-fried kimchi and glass noodle mixture. Enjoy this delightful one-bowl meal! For an extra treat, you can add a fried egg or some seaweed flakes.
