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Biang Biang Kimchi Stir Fry

Updated: Aug 28, 2021

Makes 4 portions


  • 500 g strong white flour

  • 3 g salt

  • 300ml water

Sweet and spicy sauce:

  • 3 garlic cloves, minced

  • 1 1/2 tbsp soy sauce

  • 1 tbsp chilli flakes (any type will do but if chillies are your thing it's worth getting gochugaru flakes for a more authentic flavour)

  • 1/2 tbsp Gochujang red pepper paste or 1 1/2 tbsp sriracha sauce

  • 1 tbsp syrup like agave, maple or dandelion 'honey'

  • 1 tbsp dark brown sugar

  • 2 tsp sesame oil


  • 1 small to medium sized onion, thinly sliced

  • 1 pack of baby corn, halved

  • 4 slices of Yaycon, 1 cm diagonally sliced

  • 1 cup Kimchi, chopped into an inch size pieces


  • Spring onions

  • Sesame seeds

  • Sriracha (if you like it spicy)

  • Chilli oil (optional, recipe here)


Making the noodles

  1. Place flour in a large bowl with salt and whisk to combine.

  2. Make a well in the center and pour water into well. Using chopsticks, a fork or your hands, incorporate flour into water and mix until a rough dough forms. Cover bowl with plastic wrap and let stand 15 minutes.

  3. Turn dough out onto a clean work surface. Knead dough by working into a log-shape about arms length. Bring ends together and roll back into a log shape. Repeat process until dough is smooth.

  4. Cut dough into 7 equal-size pieces. Using your fingers, coat dough with oil; cover with plastic wrap and let stand 30 minutes.

  5. Halve each piece of dough lengthwise. Working with one piece of dough at a time, place dough cut-side up on work surface. Using your fingers, coat with oil and press down to flatten; let stand 5 minutes.

  6. Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on work surface two times to stretch even further. Tear noodles lengthwise at the center seam almost, but not entirely, in half to create one very long noodle. Immediately transfer to boiling water and repeat process with remaining pieces of dough.

  7. Cook noodles until they float to the surface, 2 to 3 minutes. Drain and serve right away or cool under a cold running water to stop the cooking process.


  1. In a small bowl combine all of the sauce ingredients together and set aside.

  2. Prepare a large wok or frying pan and set on a high heat.

  3. Drizzle with a small amount of cooking oil and add onions and baby corn. Fry on the high heat and lightly charred.

  4. Add Yaycon and cook for 1 more minute stirring continuously, then add kimchi, spicy sauce and cook until warmed up.

  5. Add noodles to the pan, stir well making sure pasta have is hot.

  6. Divide into 4 plates, garnish and enjoy!

  • Using high gluten flour like strong bread flour makes it easier to stretch the dough into long strips

  • Gochujang paste and sriracha are both made from fermented chillies which gives them their unique flavour

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