Mee Goreng Kimchi

I looked into my fridge last weekend and found that I still had a lot of kimchi. So I took out one container (which was half full) and opened it up.

Aiyoh! The smell! So pungent! So stinky...stinky.... LOL!

It was from the batch that I made on 16-09-2020, about one month ago. I had a taste and wow...so shourrr...... When kimchi becomes very ripe like this, it is not so pleasant to eat as is. It is time to cook something with it.

So I thought why not do a mee goreng with kimchi. It might be nice, who knows.

For this recipe, you will need only four ingredients - yellow mee, ground meat (chicken, beef, pork, whatever you fancy), kimchi (of course) and kicap lemak manis. If you want extra spicy, feel free to add some Korean chilli flakes (gochugaru) or chili padi for the extra oommph.

And don't make the mistake I made. Taste the yellow noodles first because some brands are quite salty. Another thing is the kicap lemak manis. Sure it is manis but is it also very salty? 

The brand that I used (cap kipas udang) was a tad salty. So you need to adjust the amount of seasoning based on the salty factor. And mind you, the kimchi could also be on the salty side.

So my mee goreng kimchi was a bit too salty. But....so, so, sedap! heh..heh... masuk bakul angkat sendiri... 

Only 3/4 cups of kimchi was used for this fried noodles and the rest went into making kimchi stew (kimchi jigae).

This one was also very good - tangy and savory. It makes you want to eat more rice (which is not a good thing heh..heh....).

I had one bowl for dinner and the rest I kept frozen in three containers to be consumed as and when I wish. 

As for the mee goreng, I made only one portion and I will definitely cook it again. 

Mee Goreng Kimchi

Recipe source : PH

Ingredients :

- 200g yellow noodles

- 100g minced meat

- 3/4 cup kimchi (chopped into small pieces) including 1 to 2 tbsp kimchi juice.

- 1 or 2 tbsp kicap lemak manis (or to taste)

- 1 tsp Korean chili flakes (gochugaru) (optional)

Method :

1. Loosen the yellow noodles and set aside.

2. Heat oil in wok and add minced meat. Stir fry until meat is cooked.

3. Add kimchi (and gochugaru if using) and stir fry until kimchi is softened. If mixture is a bit dry, add a little bit of water.

4. Add kicap lemak manis. 

5. Add noodles and continue to stir fry to mix all the ingredients.

6. Dish out and serve. You can garnish with some sliced spring onions.