Monday 19 October 2020

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.

20 comments:

  1. Now don't start giving my missus ideas! She makes her own kim chi and cooks kim chi fried rice quite regularly - she and my girl will eat, I don't touch. LOL!

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    Replies
    1. If she cooks this mee goreng, then you go out and eat kampua mee. LOL!

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  2. Ah, good that you cook tasty food with your pungent kimchi. If you ever want to throw any of your homemade pungent kimchi away, please write a comment on my blog and I will collect the kimchi from your house. No need to throw, ok?

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  3. Hahahaha, if they are salty for you, then they are super salty for me. Kyochun kimchi fried rice also I need to eat many meals with bread because just too flavourful/salty for me.

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  4. Your partner, does he eat your kimchi?

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  5. looks like mee goreng mamak! salty doesn't matter as long as it is edible!

    ReplyDelete
    Replies
    1. hah..hah... looks like any ordinary mee goreng.

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  6. Oh Kimchi! I still have a bottle of it in my fridge, my son left it behind, it has been more than a month, I wonder whether it is still edible! Never thought of frying with noodles... maybe make kimchi soup again... salivating now!

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    Replies
    1. It would be too sour to eat, so best to use it as a cooking ingredient.

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  7. If you didn't mention that there's kimchi in your mee goreng, I wouldn't have known coz it looks just like an ordinary but delicious mee goreng :)

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    Replies
    1. Very true! It could pass off as any mee goreng pedas until you taste it hee..hee..

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  8. Looks good.
    I'm inspired to try make them now!

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  9. I still have one box of kimchi which I bought quite long ago, I think I'll make kimchi soup for my lunch tomorrow.

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  10. If the kimchi is well sealed away from oxygen like those sold in packets from South Korea, the taste could perfectly last a longer time.

    The best is to cook KimChi Jigae which is truly a Michelin broth to me!! You need to visit Seoul and eat their authentic Kimchi Jigae which is packed with power ingredients to make your head meletop!

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    Replies
    1. Oh, I love kimchi jigae! I definitely would like to taste the authentic kimchi jigae.

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