Korean Spicy Pork Mixed Noodles
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Hot gochujang-marinated pork goes straight onto cold rinsed somen (thin wheat noodles), putting warm meat and chilled noodles in the same bite.
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The pork shoulder sits in gochujang and chili flakes with soy sauce and sugar, which lay a savory sweetness under the heat. A short, fierce stir-fry keeps water from pooling in the pan and lets the edges caramelize while the inside stays moist. Cabbage and onion cook in the same pan, adding sweetness under the chili heat. A rinse in ice water makes the boiled noodles chewier. The two are combined only right before serving, since thin noodles mixed too early soak up moisture and swell.
Ingredients
Instructions
- 1
Slice 250g pork shoulder into 0.5cm strips and marinate with 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tbsp sugar for 10 minutes.
- 2
Julienne 120g cabbage and 80g onion into thin 0.3cm strips.
- 3
Boil 200g somyeon for 3-4 minutes.
Scrub vigorously in cold water to remove starch, then squeeze out all water.
- 4
Heat 1 tbsp oil in a pan.
Stir-fry marinated pork and shredded vegetables over high heat for 3-4 minutes until meat is fully cooked and moisture evaporates.
- 5
In a large bowl, combine somyeon with stir-fried pork.
Add 1 tbsp sesame oil and toss thoroughly until the sauce coats every strand of noodle evenly.
- 6
Check that the stir-fried pork seasoning coats all the noodles evenly, then plate and serve immediately.
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