Kimchi Noodle Cake Recipe

Name: Kimchi Noodle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rice noodles, fettuccine width; Salt and pepper; 1 cup kimchi, any kind, squeezed dry and roughly chopped; 1 tablespoon dried shrimp, chopped; 1/2 cup chopped scallions or Korean chives; 1/4 cup Korean red pepper paste (gochujang); 1 teaspoon toasted sesame oil; 1 tablespoon toasted sesame seeds; 2 tablespoons vegetable oil; 3 eggs, lightly beaten; Cilantro sprigs, for garnish

Servings: persons

1/2 pound rice noodles, fettuccine width
Salt and pepper
1 cup kimchi, any kind, squeezed dry and roughly chopped
1 tablespoon dried shrimp, chopped
1/2 cup chopped scallions or Korean chives
1/4 cup Korean red pepper paste (gochujang)
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons vegetable oil
3 eggs, lightly beaten
Cilantro sprigs, for garnish

1
Put rice noodles in a bowl and cover with boiling water.
2
Let soak until softened, about 10 minutes, then rinse with cold water and drain well.
3
Transfer noodles to a mixing bowl.
4
Season lightly with salt and pepper.
5
Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
6
Set a heavy 12-inch skillet over medium-high heat.
7
Add vegetable oil and heat until wavy.
8
Slip in noodle mixture and cover.
9
Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
10
Season eggs with salt and pepper and pour over noodles.
11
Tilt skillet to distribute eggs evenly over bottom of pan.
12
Cover and cook until eggs are just set, 4 to 5 minutes.
13
Invert cake onto a cutting board or round platter.
14
Let cool slightly, then cut into wedges, garnish with cilantro and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound rice noodles, fettuccine width, Salt and pepper, 1 cup kimchi, any kind, squeezed dry and roughly chopped, 1 tablespoon dried shrimp, chopped, and more.

Yes, Kimchi Noodle Cake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kimchi Noodle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions