Sticky Gochujang Pork Noodles

These restaurant-worthy Korean-inspired pork noodles are sticky, flavorful, and come together easily in just one pan. A glossy, umami-rich sauce clings to springy noodles and caramelized pork, accented by gochujang, soy, honey, and aromatics. Finished with sesame seeds, crisp spring onions, and a drizzle of chili oil for plate-worthy appeal.

By @jonwatts88

Original recipe source

Sticky Gochujang Pork Noodles

Cook time: 25 minutes

Servings: 4

Ingredients

  • 1.1 lb Minced Pork Choose pork with some fat for juiciness
  • 2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 2 tbsp Gochujang Korean chili paste
  • 3 tbsp Soy Sauce Preferably low sodium
  • 2 tbsp Honey
  • 2 tbsp Mirin Japanese sweet rice wine
  • 1 tbsp Sesame Oil Toasted
  • 2 cup Chicken Stock Preferably homemade or low sodium
  • 8.8 oz Instant Noodles Regular or Korean instant noodles
  • 0 Salt To taste
  • 0 Soy Sauce Optional, to taste
  • 0 Sesame Seeds Lightly toasted
  • 0 Spring Onion Sliced thin on a bias
  • 0 Crispy Chili Oil

Instructions

  1. Heat a large, heavy-bottomed skillet or wok over medium-high heat until hot.
  2. Add the minced pork to the hot pan. Break it up into small crumbles with a spatula and let it sear without stirring too much for the first minute.
  3. Continue cooking the pork, stirring occasionally, until it is fully cooked and caramelized with golden-brown crispy bits.
  4. Reduce heat to medium. Add garlic paste, ginger paste, and gochujang to the pan with the pork. Stir together until fragrant.
  5. Pour in the soy sauce, honey, mirin, and drizzle in sesame oil. Stir well to fully coat the pork in the seasoning paste.
  6. Increase the heat to medium-high. Pour in the chicken stock and bring the mixture to a gentle simmer.
  7. Add the instant noodles to the simmering sauce, laying them out evenly. Press gently to submerge as they soften.
  8. Let the noodles cook, stirring occasionally, until they are just tender and most of the liquid has been absorbed, about 3-4 minutes.
  9. Increase heat to high. Toss the noodles and pork mixture vigorously, ensuring everything is coated and the sauce reduces to a glossy consistency.
  10. Taste and adjust seasoning with a splash more soy or a pinch of salt, if needed. Remove from heat.
  11. Divide the sticky pork noodles among serving bowls, using tongs to create neat, tall nests for visual appeal.
  12. Garnish each bowl with a sprinkle of sesame seeds, sliced spring onion, and a generous drizzle of crispy chili oil. Serve immediately.
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