Kimchi Noodle Cake
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound rice noodles, fettuccine width
- Salt and pepper
- 1cup kimchi, any kind, squeezed dry and roughly chopped
- 1tablespoon dried shrimp, chopped
- ½cup chopped scallions or Korean chives
- ¼cup Korean red pepper paste (gochujang)
- 1teaspoon toasted sesame oil
- 1tablespoon toasted sesame seeds
- 2tablespoons vegetable oil
- 3eggs, lightly beaten
- Cilantro sprigs, for garnish
Nutritional analysis per serving (4 servings)
192 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 8 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
- Step 2
Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
- Step 3
Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
- Step 4
Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.
Private Notes
Comments
I haven't made this yet (but I am going to). For everyone who had trouble inverting the pancake, here's a tip. When it's done, shake the pan to see if it's sticking. If so, remove pan from burner and cover for a few minutes. The steam created tends to loosen the bottom. You may have better luck sliding it onto a plate, then inverting onto a serving platter. This works on Spanish tortillas and all frittatas. I use a well-seasoned French steel skillet - nothing sticks to it.
I replaced about half of the noodles with sauteed chopped chinese greens, and added the eggs to the mixture before putting into the pan. I was very pleased with the outcome and will make this again! (substituted red pepper flakes + a little soy sauce + a little sugar for the pepper paste)
Made this with bacon instead of dried shrimp for saltiness, and added a touch of honey to sweeten, since the kimchi I had in the fridge was quite sour. Delicious!
Substituted noodles with rice as I had some that needed to go and it was very yummy!
Absolutely love this! Great variation on typical noodle dishes. It takes me back to the first time my stepmother served fried noodles, that combination of soft and crunchy in the same bite. And using a fermented vegetable is brilliant. Don’t omit the gochujang — its uniquely smokey, sweet, spicy, tangy, fermented flavor is like nothing else. It’s very versatile, widely available, and is a much more interesting substitute for ketchup (almost anything is better than ketchup lol, but if you adore typical ketchup, sorry).
Fettuccini rice noodles crisped beautifully and the flavor was great. Next time I will add the egg into the mixture to hold it all together.
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