Kalbi Pork Mince Korean Rice Cake Noodle Stir Fry

Posted 2014-05-03 by HappyMan ⇒ follow

This meal is a crossover of Chinese- tyle stir fry and Korean ingredients, however it is an amazing match. Kalbi is a variety of Korean bbq cuisine. Their rice cake noodle is often used in making popular Korean street snack "tteokbokki". Though I am not a Korean, I really love their tasty sauces and the chewy but very soft rice cake noodle.

Combining their bbq sauces and kimchi with meat and veggies can always make an easy and tasty dish that I am very happy with. If you haven't heard about garlic chive flower, it is the stalk part with unopened flower bud of a garlic chive, similar to chive. Garlic chives are widely used in Korean, Japanese and Chinese cuisine. They can be found in some Asian Groceries.

Preparation Time: 10 minutes
Cooking Time: 5-8 minutes
Makes: 2 servings

Ingredients
100g pork mince
4 tsp kalbi marinade for pork
Some kimchi
1 baby carrot, chopped into strips
50g garlic chive flower, bud trimmed, chopped into 4-5 cm lengthwise
250g fresh Korean rice cake noodle
1 garlic clove, crushed
1 tbsp sesame/vegetable oil
Chilli strips (optional)
Roasted sesame (optional)

Method

Marinate pork mince with 3 tsp kabli sauce. Cover and refrigerate for a few hours if time allows.

Heat 1 tbsp vegetable or sesame oil in a frypan over medium-high heat. Add crushed garlic and chilli strips(optional). Saute for half minute.

Add marinated pork mince and some kimchi. Stir fry until pork becomes brown.

Add cake noodle (separate them in advance) and 2 tsp kalbi marinade. Stir and toss for 4-5 minutes until noodle is tender. Add a bit water occasionally.

Add garlic chive and carrot chips. Stir fry thoroughly until chive and carrot strips are tender, about 2 to 3 minutes.