Kimchi Noodle Cake Recipe (2024)

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!

So delicious, especially with good-quality kimchi. Next time I might slide it back into the skillet to brown the other side, then slide it back out for serving. Wilted bitter greens with crispy crumbled bacon made a perfect side dish.

Made it as written. Both of us loved it. Made it twice more, adapting to the current pantry: once with inclusion of long Chinese beans from the garden (not in keeping w/the spirit, but good nevertheless), used Vidalia onions when scallions ran out, added extra eggs (we have chickens and are always looking for a place to put one more egg!). Adaptations were fine; however, do the original if possible. PS - I serve directly from a cast iron skillet, so no issue with 'de-panning'.

I made this with six chopped jumbo frozen shrimp that I pre-pan-fried for a minute in oil till they turned pink.
Gonna try prosciutto next time so I can have it cold for lunch next day. This is a terrific little recipe.
I don't think it needs the cilantro (there are enough strong flavors!)

I made this two days in a row since all the ingredients were handy. Couldn't stop eating it.

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.

If you only have a 9" skillet, make two batches! And it might need more eggs.

Used leftover scallop noodles and 1/2 the advised KimChee but also 1/2 cup of dry string beans,(more leftovers). This is a great use of stuff in the fridg and delicious to boot.

Good, but the rice noodles never really softened enough. I soaked them for 20 minutes. Next time I will cook the noodles just short of al dente. I omitted the dried shrimp as I have a very strong aversion to them. I didn't think the recipe was missing anything. I like another poster's idea of adding greens.

We've made this multiple times and loved it. Haven't had it recently. But today we made it again. Something was missing. It was the funk. I am not a fan of dried shrimp so my husband previously substituted anchovies and it was wonderful-we forgot about the anchovies today. Hesitated to mention this but maybe it will help someone who doesn't have access to dried shrimp. I think fish sauce is not quite right

Has anyone tried this with wheat noodles?

We did chopped peanuts as a topping. Really tasty! Next time I will add an extra egg for additional heartiness/noodle cakiness.

2 eggsSplit one jar of Kimchi with Kimchi Tofu SoupExtra Silken TofuHomemeade gochujang

This was great, though mine didn't really get very crispy. But it was a huge hit, even with my spice-averse 9-year-old.

Made it as written. Both of us loved it. Made it twice more, adapting to the current pantry: once with inclusion of long Chinese beans from the garden (not in keeping w/the spirit, but good nevertheless), used Vidalia onions when scallions ran out, added extra eggs (we have chickens and are always looking for a place to put one more egg!). Adaptations were fine; however, do the original if possible. PS - I serve directly from a cast iron skillet, so no issue with 'de-panning'.

I made this two days in a row since all the ingredients were handy. Couldn't stop eating it.

I ended up burning the bottom a little bit and about 1/2 of the noodles stuck in the pan, which was not non-stick. I used a teaspoon of shrimp paste instead of dried shrimp, which is what I had, and probably could have used a little more. My eggs didn't seep down into the noodles much, not sure if they were supposed to? Next time I will use a spatula to loosen the bottom before inverting the pan. This came together pretty quickly and worked well as a weeknight dinner.

I didn't squeeze out the kimchi and the extra juice helped to turn that ultra-sticky gochujang into a mixable sauce to coat the noodles. Also followed Figaro's excellent advice in inverting the pancake. I'd also recommend using a pan with sloping, not straight, sides.

This was a big hit in our house. I used 10 oz of rice pasta (to use it up), 2 T dried shrimp, about 1 1/2 c kimchi, 1/3 c gochujang, and 4 eggs. I only crisped one side per recipe but I'll definitely make again and will crisp both sides next time. Crispy and spicy - Devine!

I made this with six chopped jumbo frozen shrimp that I pre-pan-fried for a minute in oil till they turned pink.
Gonna try prosciutto next time so I can have it cold for lunch next day. This is a terrific little recipe.
I don't think it needs the cilantro (there are enough strong flavors!)