Dinner · Korean · 10 min
Spicy Gochujang Pork Belly Noodles with Quick-Pickled Radishes
- Calories
- 345
- Protein
- 13g
- Carbs
- 34g
- Fat
- 18g
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
Method
- 01In a small bowl, whisk together the gochujang, soy sauce, and sesame oil to create the sauce.
- 02Heat 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.
- 03Add 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.
- 04While the noodles are cooking, toss the thinly sliced radishes with the rice vinegar.
- 05To 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.
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