Spicy Gochujang Noodles with Pork

Course: Main Course

Cuisine: Asian, Korean

Keyword: Gochujang, noodles, pork, pork shoulder, spicy

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 393kcal

These noodles are perfect for spicy food fans. Saucy, tangy, and crave-worthy noodles covered in Korean Gochujang chili sauce balanced with a sweet, salty, and rich flavour from added spices and pork. This meal is ready within 30 minutes!

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US Customary - Metric

Equipment

Nonstick Frying Pan
Heat-Resistant Spatulas
Shallow Serving Bowls

Ingredients

For the noodles

4 bundles Taiwanese flat noodles (67 g each) or noodles of your choice that serves 4 people

For the sauce

1 Tablespoon vegetable or canola oil
3 teaspoons fresh garlic (4 cloves, minced or pressed) or 2 teaspoons garlic powder
1 teaspoon fresh ginger (2-inch knob, peeled & grated) or 1/2 teaspoon ground ginger
1½ pounds boneless pork shoulder (or pork belly) cut into thin, 1-inch bite size pieces
1 teaspoon kosher or sea salt
1 teaspoon red chili flakes
¼ cup soy sauce
1 Tablespoon white sugar
3 Tablespoons rice cooking wine or water
1 large yellow or white onion halved & thinly sliced
½ cup Gochujang
2 cups napa cabbage (4 large leafs) rinsed, trimmed and thinly sliced
1 Tablespoon toasted sesame oil

For the garnish

¼ cup green onions or chives trimmed & chopped

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Instructions

Boil noodles according to package instructions. Set your timer and get started on the next step. When noodles are done, drain noodles but DO NOT rinse. Place noodles into a large mixing bowl.
While noodles are cooking, heat a large nonstick pan on medium-high heat with 1 Tablespoon vegetable oil. Add garlic, ginger, and fry until fragrant and lightly browned (about 3 minutes). Add sliced porked and sprinkle salt on the pork. Cook meat until it is slightly browned.
Add chili flakes, soy sauce, rice cooking wine, and sugar. Mix to combine and continue to cook for 2 minutes. Add sliced onion and keep mixing everything while cooking on medium-high heat for another 5 minutes.
Create a small opening in the pan by moving some meat aside and add the Gochujang paste. Use a spatula to stir the chili paste, then combine everything once the paste has mostly dissolved into the sauce. Add napa cabbage, then sesame oil and continue to cook for 5 more minutes.
Remove pan off the heat and add the content into the large bowl with noodles. Use a tong to (carefully) combine everything.
Plate noodles into 4 shallow serving bowls and sprinkle each bowl with chopped green onion or chives. Serve and enjoy!

Video

Notes

What is Gochujang?

Gochujang [ 'koh-choo-jan' ] translates to 'chili pepper paste' and is popular in Korean cooking. It is a fermented red chili paste that tastes sweet, savoury, and spicy. It is made from gochu-garu (chili powder), salt, glutinous rice, fermented soybeans, and malted barley powder. The texture is thick, sticky, and dark red in colour. You can find Gochujang at your local Asian supermarket or at the international section of your local grocery store.

What type of noodles should I use?

Your options are limitless; rice noodles, wheat noodles, egg noodles or even gluten-free noodles are great for this dish. As per package instructions, cook noodles and drain them, but do not rinse them with cold water. The noodles have a better chance of soaking up and clinging to the sauce while still warm.

Nutrition