Gochugaru Noodles - Original Recipe!
Ingredients
Fresh Ingredients for Stir-Fried Noodles
- Handful of Chinese Lacey Noodles
- Large handful of Thinly Sliced Pork Belly (aka Daepae Samgyupsal - 대패 삼겹살)
- 4-5 Wood Ear Mushrooms (or use any local mushroom)
- 2 Shiitake Mushrooms (or use any local mushroom)
- Small handful Brown Beech Mushrooms (or use any local mushroom)
Gochugaru Spicy Paste
- 2 Tablespoons Gochugaru Flakes
- 1 Tablespoon Minced Garlic
- 1 teaspoon(!) Saeujeot (Salted Baby Shrimp)
- 1 Tablespoon Mirin
- 1 teaspoon(!) Soy Sauce
- 5-6 cracks Black Pepper
- 2 Tablespoons Stock Broth (See Recipe Below)
Stock Broth
- ½ Cup Water
- ⅓ teaspoon(!) Chicken Stock Powder (or Dashida Beef Powder)
Stir-fry Noodle & Seasoning
- 4 cloves Garlic
- Few pinches Salt (for seasoning pork)
- ½ Tablespoon Minced Ginger (for seasoning pork)
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Spicy Gochugaru Paste (recipe above)
- 1 Soup Ladle of Noodle Water (leftover from boiling)
Instructions
Prep Ingredients
- Cut 4 cloves of garlic into small, thin slices. Set aside for stir-fry later.
- Mince a piece of ginger - set aside ½ Tablespoon worth for stir-fry later.
- Prep each mushroom - cut off the stem and dice if needed. Set them aside.
Make Gochugaru Spicy Paste
- Take out a mixing bowl and stir together: Gochugaru Flakes (2 Tablespoons), Minced Garlic (1 Tablespoon), Saeujeot (1 teaspoon!), Mirin (1 Tablespoon), Soy Sauce (1 teaspoon!), Black Pepper (5-6 cracks). We're not done with the paste yet - see next step!
- Now let's make stock broth quickly to finish our paste: Pour ½ cup of water into a pot. Then add in Chicken Stock Powder (⅓ teaspoon!). Place on high heat and bring to a boil.
- Add 2 Tablespoons of this hot stock broth to the mixture. Give everything a thorough mix and finish your paste.
Boil Noodles & Make Stirfry
- On one stovetop, fill a pot with water and start to bring it to a boil.
- On another section of your stovetop, let's stirfry: Place some oil into a wok or frying pan. Once the oil is hot, add in the sliced garlic. Once the garlic starts to sizzle, add in the thin pork belly slices.
- Now if your pot of water has come to a boil - add in the dried lacey noodles. Set a timer for 2 minutes. Back to the stirfry!
- Season the pork belly with a few pinches of salt. Then add in the Minced Ginger (½ Tablespoon). Stir-fry until the pork belly pieces get slightly crispy on the outside.
- Once it does, add in Soy Sauce (1 Tablespoon) and Oyster Sauce (1 Tablespoon). Stir-fry everything around.
- By now, the noodles will be about done. Carefully scoop-up the noodles from the boiling water and transfer them directly into the stir-fry. (Important: Don't throw away the water - we'll use in the next step.)
- Now, add-in Spicy Gochugaru Paste (1 Tablespoon). Followed by 1 soup ladle's worth of the residual water. (This water will melt the paste and coat the noodles)
- Then use a pair of chopsticks and vigorously stir the paste into the noodles - until everything is well coated. If you need slightly more water, add some in!
- Turn off the heat. Plate and enjoy!