Wanted to use up some things I had. Was looking for something easy, and Korean flavors came to mind. So using a couple different recipes, came up with this. It had a slightly sweet and slightly spicy flavor profile. Leftovers can be refrigerated, and warmed readily in the microwave.

I love Korean Chilled Noodles at Korean barbecue restaurants, but I don't like the soup that comes with store-bought Korean chilled noodles. I can't buy only the noodles at my near-by supermarket, and it's too expensive to buy the whole set because I don't use the soup. So when I can't buy only the noodles, I make this Korean-style dish with Chinese noodles or somen noodles.If you don't have the kimchi base, you can substitute with the juice from Chinese cabbage kimchi (2-3 tablespoons). If you have mul kimchi, it will be very delicious if you use the juice from it. Combine the juice with 300 ml water, add vinegar, sugar, beef soup stock granules, and adjust the taste accordingly. Recipe by Heartful Kitchen Rei

Korean Chinese noodles? What? Are you insane FoFa? Well, maybe i just suck at naming. What it is, i took a Chinese noodles recipe, made some modifications, and here it is. Mostly because i didn't have the Chinese ingredients, but do maintain a small amount of Korean, like gochujang, which life isn't worth living without.Ok, maybe a little stretch there, but seriously, i love the stuff.This isn't really difficult in any sense, or time consuming.You could actually, double the noodles, double the meat, and it would give you more, and be just a little spicy.I would say this is medium spicy as is, unless you are capsaicin challenged, then it would be very spicy.

It's a gourmet instant noodles to satisfy your spicy cravings. I recommend Nongshim for MSG free Instant Noodles.

One of my favorite recipes. Fills you up and the aroma of sesame seed is fabulous.

Rich and savory Korean Jajangmyeon is actually a Chinese-inspired dish, but its flavor is very different from Taiwanese zhajiangmian. The Korean version uses a special sauce that's sweeter, unlike the salty and savory Taiwanese style. The sauce, also called black bean sauce, sweet bean sauce, or Chun Jang, is mainly made from black soybeans, while the Taiwanese sweet bean sauce is made from wheat flour. This recipe adds diced firm tofu for an upgraded, more complex flavor. Give it a try!

This is my absolute favorite when we eat out at a Korean Barbeque restaurant and it goes really well with whatever meat and sides there is. That's when I decided I should make one at home so I can eat it whenever I crave for one. The recipe has exact flavor to my liking and I hope yours too. Enjoy! I will be uploading more recipes.

Want to spice up your boring ramen with something very quick? Then this korean style ramen is for you!

This is relatively an easy cook. Try not to be discourage of the prep time.

The extra crispy chicken skin is the highlight of this dish, while the noodle preparation is similar to other recipes.

So sweet and so spicy! This is one of my favorite Korean noodle dishes. So, when my 7 year old students decided they wanted to make this crazy easy Asian dish, believe me, I totally encouraged it! Serve with ice cold spicy Korean Kimchi, hot crispy Korean Spring Rolls and Hot & Sour Soup. Oh, and be sure to NEVER forget the frosty Asian beer in thick frozen mugs! ;0)

On hot summer days when you don't want to turn on the stove, cold noodles are a great choice. Korean dishes often look spicy red because they usually include chili paste, chili powder, or kimchi, and often use a lot of garlic, chives, or green onions. That's why I've always been curious about this cold noodle dish, since it doesn't use any of those seasonings or aromatics. I found many simple versions online that don't require making your own soy milk sauce from scratch. With the recent heat, I decided to try it out. This is a quick and easy summer meal you can make in just 10 minutes, and it's completely vegan-friendly.