Hwang Jin-sun's Ssamchae Dangmyeon Bokkeum
A refreshing and savory Chinese-style stir-fry made by stir-frying pork and glass noodles with tangy pickled Chinese cabbage, ssamchae.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the ssamchae is too sour, rinse it lightly and squeeze out the water firmly so that the moisture doesn't separate during stir-frying and the flavor comes through well.
- Since the glass noodles absorb liquid quickly as they cook, it's good to adjust the amount of water flexibly while keeping the dish moist.
- Home induction stoves don't easily heat the edges of the pan, so don't try to caramelize the seasoning on the edges; instead, mix it directly into the ingredients.
Recommended for
- Those who want to try a unique Chinese-style stir-fry that's tangy and piquant.
- Those looking for a refreshing and spicy snack to pair with soju or a cold beer.
- Those who want to make a savory meal using leftover glass noodles and pickled cabbage.
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