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Spicy Gochujang Pork Belly Noodles with Quick-Pickled Radish

Name: Spicy Gochujang Pork Belly Noodles with Quick-Pickled Radish
Ingredients: 1.1 oz (113 g) Pork belly, skin off, cut into 1/2-inch cubes; 0.8 tbsp (21 g) Gochujang (Korean chili paste); 0.3 tbsp (15 ml) Soy sauce; 0.5 tbsp (15 ml) Rice vinegar; 0.3 tsp (5 ml) Sesame oil; 0.5 clove (3 g) Garlic, minced; 0.5 /2 tsp (1 g) Fresh ginger, grated; 2.1 oz (113 g) Korean rice cakes (tteokbokki tteok), fresh or rehydrated; 1.1 oz (56 g) Radishes, thinly sliced; 0.5 tsp (4 g) Sugar; 1.1 tbsp (30 ml) Water; 0.5 tbsp (5 g) Scallions, thinly sliced (green parts only) for garnish; 0.3 tsp (2 g) Toasted sesame seeds for garnish

Nutrition

299

kcal

Calories

Protein

Carbs

Fat

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Ingredients(13)

Pork belly, skin off, cut into 1/2-inch cubes1.1 oz (113 g)

Gochujang (Korean chili paste)0.8 tbsp (21 g)

Soy sauce0.3 tbsp (15 ml)

Rice vinegar0.5 tbsp (15 ml)

Sesame oil0.3 tsp (5 ml)

Garlic, minced0.5 clove (3 g)

Fresh ginger, grated0.5 /2 tsp (1 g)

Korean rice cakes (tteokbokki tteok), fresh or rehydrated2.1 oz (113 g)

Radishes, thinly sliced1.1 oz (56 g)

Sugar0.5 tsp (4 g)

Water1.1 tbsp (30 ml)

Scallions, thinly sliced (green parts only) for garnish0.5 tbsp (5 g)

Toasted sesame seeds for garnish0.3 tsp (2 g)

Instructions

Make the Quick-Pickled Radishes: In a small bowl, combine the thinly sliced radishes, 1 tsp sugar, and 2 tbsp water. Stir to dissolve the sugar, then let sit for at least 15 minutes while you prepare the rest of the dish. Drain before serving.

Render the Pork Belly: Place the cubed pork belly in a cold, dry skillet. Turn the heat to medium-low and cook, stirring occasionally, until the fat has rendered and the pork pieces are golden brown and crispy, about 10-15 minutes. Remove the pork belly with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1 tablespoon of rendered fat in the skillet.

Make the Gochujang Sauce: Add the minced garlic and grated ginger to the skillet with the reserved pork fat. Sauté over medium heat until fragrant, about 30 seconds. Stir in the gochujang, soy sauce, and rice vinegar. Cook, stirring constantly, for 1 minute until the sauce darkens slightly.

Simmer the Rice Cakes: Add the Korean rice cakes to the skillet with the sauce. Stir to coat. Add about 1/2 cup of water (enough to mostly cover the rice cakes). Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes, or until the rice cakes are tender and chewy. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a tablespoon or two more water.

Combine and Finish: Stir the rendered pork belly back into the skillet with the rice cakes and sauce. Cook for another 1-2 minutes until the pork is heated through and coated in the sauce. Stir in the sesame oil.

Plate and Serve: Divide the gochujang pork belly noodles between two bowls. Top with the drained quick-pickled radishes, sliced scallions, and toasted sesame seeds. Serve immediately.