Fiery Korean Chili Garlic Noodles with Pork & Bok Choy

Quick and Easy Weeknight Meal

We got inspired so much by Korean culture. It's also taking over our kitchen!

We discovered Aaron and Clair's YouTube channel and fell in love by their mastery of quick and easy meals.

Here, we share our version of their quick and easy 15-minute Korean Chilli Garlic Noodles.

Ingredients

For the Noodles

• 200g noodles

For the Stir-Fry

• Bunch green onions, chopped
• 15 garlic cloves, chopped
• 1/2 tsp ginger, chopped
• 3 tablespoons oil
• 200 grams ground pork

For the Sauce

• 2-3 tablespoons Gochugaru
• 1 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine

For the Garnish

• 2 baby Bok Choy (approximately 140g)
• Sesame seeds to garnish

Creating Your Korean Noodle Masterpiece

1. Cook the noodles as per the instructions. Drain them, then invite them into the pan, tossing together with the sauce and pork mince.
2. Slice your green onions, separating the white part from the green. The white part will form part of your sauté, while the green will be used for garnishing later.
3. Heat the oil in a pan and sauté the white parts of the green onions with the garlic and ginger. Allow these ingredients to dance together, their flavors melding and caramelizing.
4. After around 2-3 minutes, add the ground pork to the mix. Stir it all together until the pork is cooked through, but not dry.
5. Create the sauce. Mix together the Gochugaru, sugar, soy sauce, oyster sauce, and Shaoxing wine. Add this to the pan, reduce the heat to a low simmer to prevent the chillies from burning.
6. While your sauce is simmering, blanch the Bok Choy in boiling water for a quick minute. Set it aside; it will make a grand entry later.
7. The final act involves plating your dish. Serve the noodles with the Bok Choy, sprinkle with the green parts of the green onion and a shower of sesame seeds.

The Nutritional Breakdown

For a serving size of around 200g:

• Calories: 450 kcal
• Carbohydrate Content: 50g
• Cholesterol Content: 80mg
• Fat Content: 20g
• Protein Content: 25g
• Saturated Fat Content: 5g
• Sodium Content: 800mg
• Sugar Content: 5g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 10g

Please remember that these are approximate values and actual numbers may vary based on the specific brands of ingredients used.

Ingredient Substitutes

• If you cannot find Gochugaru, why not try making this dish with mild paprika powder. Be sure to taste the paprika to be sure you can take the heat.
• Instead of ground pork, you can make this dish with ground chicken breast or ground beef.
• If you don't have green onions, it's fine to use just plain yellow onions.
• If you cannot find some Asian flat noodles, you can substitute fettucini, tagliatelle, or linguini.

Perfect Pairings

Korean Chili Garlic Noodles pair well with a variety of Korean side dishes, or "banchan," like kimchi, radish pickles, or a simple cucumber salad. For a complete meal, consider serving it alongside Korean BBQ meats or a refreshing cold tofu salad.

Taking Your Noodles to the Next Level

• Use as much garlic as you want! Apparently in Korea, this is the way they do it and the dishes tastes so good.
• Try to test if you can take the heat of Gochugaru. If you are not used to super spicy food, be sure to get the mild version like Deol-Maewoon Gochugaru.
• If you don't have Gochugaru, why not try to use Paprika as a substitute. Be careful as there are some types of paprika that can also be very chili.
• As Aaron warned in the video, if you think that your chilies are burning, turn down the heat and continue cooking the pork and chili sauce mixture.
• For a more authentic Asian version, try to find some hand cut noodles.
• Add a dash of black vinegar as suggested by Claire to add a bit of acidity to the dish and makes it even more delicious.
• If you want more spice in your dish, you can add some Lao Gan Ma or some chili sauce.
• Adding a dash of sesame oil to this dish will make this dish even better.

What Can I Serve with this Dish?

• To add a bit more fibre into your meal, serve this dish with some steamed vegetables like broccoli and carrots.
• Adding a bit of sliced mushrooms into the sauce will add a bit more variety to the dish.
• Why not try having the pork sauce with some lettuce cups or fresh spinach leaves
• This dish will go well with some Thai Basil leaves
• Pickled vegetables and Kimchi will also work well as a side dish.

FAQs

Can I use chicken instead of pork?

Absolutely! Feel free to substitute the pork with chicken, tofu, or even shrimp. Each protein will give the dish a unique twist.

I can't handle too much spice. Can I still make this dish?

Of course, you can! Simply adjust the Gochugaru to your preference. Start with a small amount and gradually add until you reach your desired level of heat.

What can I use instead of Shaoxing wine?

A good substitute for Shaoxing wine is dry sherry. If you prefer a non-alcoholic option, you can use apple juice or white grape juice mixed with a splash of vinegar.

Can I make this dish ahead of time?

Yes, you can, but it's best served fresh. If you need to make it ahead, consider cooking the sauce and noodles separately, then combine and reheat them when you're ready to serve.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. They'll be good for about two days. To reheat, simply toss them in a pan over medium heat until warmed through.

Can I use other types of noodles?

Yes, you can experiment with different types of noodles like Udon, Ramen, or even Italian pasta. The sauce is versatile and goes well with any of them.