Baek Jong-won's Chinese-Style Stir-fried Pork Noodles Recipe

Spicy and savory Chinese-styleJeuyuk saucecombined with chewy kalguksu noodles makes for a quick and easy meal for special occasions. This recipe combines rich meat flavor, fresh vegetables, and a deep sauce to bring the taste of Chinese cuisine to your home.

[Ingredients]

Chinese-style Jeuyuk Sauce

• Cooking oil: 5 tbsp (35g)
• Marinated pork (hind leg): 1 cup (150g)
• Green onion: 1/2 cup (40g)
• Minced garlic: 1 tbsp (15g)
• Soy sauce: 1 tbsp (10g)
• Brown sugar: 1 1/2 tbsp (15g)
• Coarse chili powder: 1 tbsp (5g)
• Fine chili powder: 1 tbsp (5g)
• Fermented soybean paste (Doenjang): 1 tbsp (15g)
• Gochujang (Korean chili paste): 4 tbsp (60g)
• Salt: 1/4 tbsp (2g)
• MSG: 1/3 tbsp (3g) (optional)
• Black pepper: To taste
• Water: 2 cups (360g)

Chinese-style Jeuyuk Noodles

• Cooking oil: 2 tbsp (20g)
• Green onion: 1/3 cup (30g)
• Onion: 1/3 cup (40g)
• Cabbage: 2/3 cup (60g)
• Zucchini: 2/3 cup (60g)
• Kalguksu noodles: 150g

[Instructions]

Making the Chinese-style Jeuyuk Sauce

1. Preparing the Green Onions
Finely chop the green onions to a size suitable for making scallion oil.

2. Making Scallion Oil
Add 5 tablespoons of cooking oil to a frying pan and sauté the green onions over low heat until the aroma of scallion oil comes up.

3. Stir-frying the Pork
Add the marinated pork and stir-fry over medium heat, breaking it up so it doesn't clump, until it is browned.

4. Adding Sugar and Soy Sauce
Once the meat is cooked, add the brown sugar and stir-fry to create a caramelized sweetness. Then, add the soy sauce and stir-fry to enhance the savory flavor.

5. Adding Doenjang and Gochujang
Add the doenjang, gochujang, and minced garlic and stir-fry over medium-low heat until well combined.

6. Adding Chili Powder and Water
Add the coarse and fine chili powder to enhance the spiciness, then add 2 cups of water and black pepper and simmer until the sauce thickens.

7. Final Seasoning
Finally, add salt to taste and add MSG if desired to complete the flavor.

Cooking the Chinese-style Jeuyuk Noodles

1. Boiling the Kalguksu Noodles
Cook the kalguksu noodles in boiling water until tender. Once cooked, rinse with cold water to remove excess starch, and then rinse with hot water before serving to keep them warm.

2. Stir-frying the Vegetables
Heat 2 tablespoons of cooking oil in a frying pan over medium heat.
Add the green onions and onions and stir-fry until slightly charred to bring out their savory aroma. Then add the zucchini and cabbage and stir-fry until wilted.

3. Mixing the Vegetables and Jeuyuk Sauce
Add the previously prepared Chinese-style Jeuyuk sauce to the stir-fried vegetables and mix well over medium-low heat until the vegetables absorb the sauce.

4. Combining Noodles and Sauce
Place the prepared kalguksu noodles in a serving bowl and generously top with the stir-fried Chinese-style Jeuyuk sauce.

[Finishing Touches]

• Adding Garnishes
  Sprinkling chopped green onions or sesame seeds will enhance the visual appeal.
• Creative Ideas
  Adding mushrooms (such as beech mushrooms or shiitake) or seafood (such as shrimp or squid) to the Jeuyuk sauce will add richness to the flavor.
• Noodle Alternatives
  You can use udon noodles, chewy noodles (jjolmyeon), or Chinese noodles instead of kalguksu noodles for a variety of textures.

[Flavor Points]

1. Spicy and Sweet Sauce
The gochujang, doenjang, and sugar blend together to create a deep and rich flavor.
2. Chewy Noodles and Sauce Harmony
The sauce clings well to the noodles, resulting in a delightful savory taste with every bite.
3. Balance of Vegetables and Meat
The crispness of the fresh vegetables and the savory aroma of the meat create a perfect balance.

Enjoy the special Chinese-style flavor of Baek Jong-won's Chinese-style Jeuyuk Noodles at home! 🍜