The other day, at a Japanese grocery store I found very thinly sliced Pork Belly that was not too fatty, and I bought a few packs. It is so handy to have it in freezer as many dishes can be cooked using it quickly and easily. The hardest part of cooking this ‘Gochujang Pork & Salad Ramen’ is making the Sauce, so you know how easy it is.

Makes

1 Serving

Ingredients

1 serving Ramen Noodles OR Chinese Egg Noodles
1 cupful Salad Vegetables *cut into thin strips
*Note: I used Iceberg Lettuce, Cucumber, Spring Onion and Carrot
130 to 150g thinly sliced Pork
1/2 teaspoon Sesame Oil
1 pinch Salt
Toasted Sesame Seeds *optional

Sauce
1 small clove Garlic *grated
1 small piece Ginger *grated
2 teaspoons Gochujang (Korean Spicy Miso)
2 teaspoons Soy Sauce
2 teaspoons Mirin
1 teaspoon Sugar

Method
  1. Combine all the Sauce ingredients in a small bowl.
  2. Cut all salad vegetables into thin strips, and mix to combine. Cut thinly sliced Pork into bite-size pieces.
  3. Cook Ramen Noodles (OR Chinese Egg Noodles) as instructed, drain well, and cool in cold water. Repeat until noodles are cold and drain well.
  4. Place the Noodles in a serving bowl, and cover with the salad vegetables.
  5. Heat Sesame Oil in a small frying pan, and cook Pork. When cooked, remove unwanted fat using paper towel if you want to do so, then add the Sauce. Stir to combine for a minute.
  6. Place the cooked Pork on top of the salad vegetables, sprinkle with some Toasted Sesame Seeds, and enjoy.