Korean · Dinner
Spicy Pork Belly Noodle Bowl
Chewy wheat noodles tossed in a gochujang-based sauce with seared pork belly, glazed until sticky and caramelized. Bulked with sauteed cabbage, carrot, and scallion, finished with sesame oil, toasted sesame seeds, and a soft-cooked egg. Balances chili heat, garlic, and a touch of sweetness from brown sugar and mirin.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
845Calories
36.8gProtein
50.9gFat
59.3gCarbs
11.5gSugar
5.1gFiber
1720mgSodium
354mgChol
18.1gSat Fat
815mgPotassium
105mgCalcium
4.1mgIron
1.2mcgVitamin B12
24mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Slice pork belly into thin strips. Mince garlic, grate ginger, and thinly slice cabbage, carrot, and scallion. Whisk gochujang, soy sauce, mirin, and brown sugar in a bowl.
2
Boil
Cook noodles in boiling water over high heat for 4-5 minutes until tender but chewy, then drain and set aside.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear pork belly strips 4-5 minutes, turning occasionally, until edges are crisp and browned.
4
Saute
Add minced garlic and grated ginger to rendered fat, sauteing over medium heat 30 seconds until fragrant and golden.
5
Glaze
Add cabbage, carrot, and gochujang sauce to skillet over medium-high heat, tossing 2-3 minutes until vegetables soften and sauce turns glossy.
6
Build
Add drained noodles and toss over medium heat 1 minute until evenly coated with glaze and heated through.
7
Plate
Transfer noodles and pork to a bowl. Top with halved soft-boiled egg, scatter scallion and sesame seeds, drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork belly
- 5.2 oz150g egg noodles, dry
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 1 cup90g cabbage
- 1/2 cup60g carrot
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 eggs, soft-boiled
- 2 tsp2 tsp vegetable oil
