Kim Chee Lumpia Recipe

This is a similar recipe to how I like making my basic lumpia. It’s pretty much the same thing without the Kim chew and hot sauce. The long rice gives it a nice texture and makes it stand out over typical won ton style.

The long rice seems to work better with lumpia. You can make it your own creation by adding in pork belly, chopped teriyaki, bulgogi, Kalb etc. instead of ground pork. They would all work perfectly with this creation. I get a little lazy sometimes so I use the Cole slaw mix.

The dipping sauce can be a wide variety as well which makes this nice to. Best of all takes a little time to prepare and you can double batch and freeze for your next party or emergency appetizers.

Kim Chee Lumpia Recipe
Prep Time: 20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes


  • 1 1/2 lbs. ground pork
  • 1/4 cup chopped onion
  • 1/2 cup chopped kim chee, (drain and reserve juice)
  • 2 cups Cole slaw mix (or slice cabbage and carrots)
  • 2 cups bean sprouts, cut in half
  • 4 green onion, chopped
  • 2 bundles of long rice, cooked and cut in half
  • 4 shitake mushrooms, soaked and diced

Seasoning Sauce

  • 1/4 cup Aloha Aloha shoyu soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced

Cooking Process:

Fry pork in a 2 tablespoons of oil, season with salt and pepper, drain excess fat. Add in chopped onion and fry for few minutes. Add in chopped kim chee and kim chee juice, fry few minutes(you may want to add more or less for intensity of heat or if you want super spicy add in kim chee base sauce at this point). When the pork soaks into the juices, add in shoyu sauce micture 1 tablespoon at a time. (Add according to your taste). Add in vegetables and shitake, fry for a few more minutes. Add in cooked long rice, add more sauce mixture to coat and stir fry. Roll mixture in lumpia wraps. Freeze or deep fry in vegetable oil

how to serve:

Optional Sauce

  • 3/4 cup. sweet chili sauce
  • 1 teaspoon Aloha shoyu (soy sauce)
  • 1 teaspoon seasame oil
  • 2 chopped green onion

**tastes good as is, but use sauce as an optional condiment

For more Delicious recipes visit here@ Hawaiian Korean Recipes


Jap Chae Korean Glass Noodles Recipes

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Jap Chae Korean Glass Noodles


  • 1/2 pound Korean dang myun noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 3/4 cup thinly sliced onions
  • 2 carrots, cut into match-stick size pieces
  • 1/2 pound asparagus, thinly sliced
  • 3 green onions cut into 1-inch pieces
  • 1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons sesame oil

Prep: 20m | Cook: 20m | Ready In: 40 m

Cooking Process:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
  • Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

For more Delicious recipes Visit here@ Hawaiian Korean Recipes