Vietnamese Vermicelli with Korean Kimchi and Bulgogi
A light Vietnamese noodle dish topped with Korean kimchi and marinated bulgogi. This vietnamese-inspired asian (low-carb) ready in about 30 minutes pairs vermicelli noodles, kimchi, bulgogi beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g vermicelli noodles
- 1 cup kimchi
- 200g bulgogi beef
- 2 tbsp soy sauce
- 1/2 cup green onions
Instructions
- Step 1: Bring 4 cups water to a boil in a large pot over high heat. Add 200g vermicelli noodles and 1 tsp salt, stirring gently to submerge. Cook for 3-4 minutes, or until al dente (noodles should be firm but not crunchy). Drain thoroughly in a colander, then rinse under cold water to stop the cooking process and prevent sticking. Tip: Rinsing ensures the noodles won’t clump together when mixed with other ingredients.
- Step 2: Heat 1 tbsp soy sauce in a non-stick skillet over medium-high heat until fragrant (about 30 seconds). Add 200g bulgogi beef and 1/2 tbsp soy sauce, stirring to coat. Cook for 4-5 minutes, or until the beef is browned and nearly cooked through (edges should be slightly caramelized). Tip: Use a spatula to press the beef into the pan for even browning.
- Step 3: Transfer the cooked noodles to the skillet with the bulgogi. Add 1 cup kimchi and 1/4 cup water, tossing to combine. Cook for 2-3 minutes, or until the noodles are coated in the kimchi’s juices and the beef is fully cooked. Remove from heat, then stir in 1/2 cup green onions. Tip: Add the green onions at the end to preserve their freshness and vibrant color.
- Step 4: Serve immediately in bowls, garnishing with additional sliced green onions if desired. Tip: For extra flavor, drizzle a small amount of sesame oil over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese Vermicelli with Korean Kimchi and Bulgogi take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vietnamese Vermicelli with Korean Kimchi and Bulgogi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vermicelli noodles from drying out.
Can I substitute ingredients in Vietnamese Vermicelli with Korean Kimchi and Bulgogi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Vermicelli with Korean Kimchi and Bulgogi for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vietnamese Vermicelli with Korean Kimchi and Bulgogi low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
