dinner

Spicy Gochujang Pork Belly Noodles with Quick-Pickled Radishes

Name: Spicy Gochujang Pork Belly Noodles with Quick-Pickled Radishes
Ingredients: 3 oz (85 g) Pork belly, thinly sliced (about 1/16-inch thick); 1 tbsp (15 g) Gochujang (Korean chili paste); 1 tsp (5 ml) Soy sauce; 1 tsp (5 ml) Sesame oil; 1 tbsp (15 ml) Rice vinegar; 2 oz (55 g) Red radishes, thinly sliced; 0.5 oz (15 g) Scallions, thinly sliced (green parts only); 3 oz (85 g) Cooked ramen noodles; 0.5 tsp (2 g) Toasted sesame seeds

Nutrition

345

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

Pork belly, thinly sliced (about 1/16-inch thick)3 oz (85 g)

Gochujang (Korean chili paste)1 tbsp (15 g)

Soy sauce1 tsp (5 ml)

Sesame oil1 tsp (5 ml)

Rice vinegar1 tbsp (15 ml)

Red radishes, thinly sliced2 oz (55 g)

Scallions, thinly sliced (green parts only)0.5 oz (15 g)

Cooked ramen noodles3 oz (85 g)

Toasted sesame seeds0.5 tsp (2 g)

Instructions

In a small bowl, whisk together the gochujang, soy sauce, and sesame oil to create the sauce.

Heat a large skillet or wok over medium-high heat. Add the thinly sliced pork belly in a single layer. Cook, stirring occasionally, until the pork is deeply golden brown and crispy, about 5-7 minutes. Drain off most of the rendered fat, leaving about 1 tablespoon in the pan.

Add the cooked ramen noodles to the skillet with the crispy pork belly. Pour the gochujang sauce over the noodles and pork. Toss vigorously to coat everything evenly. Cook for 1-2 minutes more, until the noodles are heated through and the sauce has slightly thickened.

While the noodles are cooking, toss the thinly sliced radishes with the rice vinegar.

To serve, divide the spicy pork belly noodles between two shallow bowls. Top with the quick-pickled radishes and a generous sprinkle of sliced scallions and toasted sesame seeds. Serve immediately.