June 9, 2015
Cook the pork, remove from heat, then cook the veggies and add the pork back in.
Then mix in the sauce. The sauce is just gochujang, soy sauce, sesame oil, and vinegar.
Then stir in the cooked noodles. I use fresh noodles from a Korean market.
The egg on top is a must have! The scallions give it a nice freshness too.
Yes. I made a bunch of this on a busy week and ate leftovers for the next several days.
I really like cooking with Korean flavors, and I hope to try some new things in the coming weeks.
The noodles are really satisfyingly chewy. Try and find fresh Korean noodles if you can!
- 1 Zucchini
- 1 Pound Ground Pork
- 1/4 Cabbage
- 1 Pound fresh Korean Noodles
- Scallion, Korean Chile Flake, and Egg for Garnish
- 1/4 Cup Gochujang
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Rice Vinegar
- 1/2 Tablespoon Sugar
- Mix the sauce ingredients together and set aside.
- Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
- Chop the zucchini and cabbage into a chunky dice. Cook the pork in some oil to brown. Remove from heat. Add in the cabbage and cook 10 minutes until just starting to brown. Add in the zucchini and cook 3 minutes. Add in the pork and cook 2 minutes. Add in the sauce and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
- Serve and top with a fried egg, scallion, and Korean chile flake.