 |
|
||||||||
3 tbsp vegetable oil
400g (14 oz) pork mince
3 garlic cloves, finely chopped
2 tbsp Korean gochujang paste*
2 tbsp Chinese ‘chiang kiang’ black vinegar or alternatively, use regular white vinegar
2 tbsp soy sauce
6 cups chicken stock
100g (3.5 oz) baby spinach
400g (14 oz) cooked noodles
finely sliced spring onion, to serve
Heat the vegetable oil in a large, deep saucepan over high heat. Add the pork and spread it out. Allow it to sear for 5 minutes or until you get some nice golden brown colour on the pork. Then break it up with your spatula. Add the garlic and stir-fry for another minute. Then stir through the gochujang paste.
Add the vinegar, soy sauce and chicken stock. Simmer for 2-3 minutes. Then add the baby spinach and cook for a further minute or until the spinach has wilted.
Divide your cooked noodles among serving bowls. Ladle over the soup mixture. Top with spring onions and serve.
– Korean gochujang is a fermented chilli paste available online or from the Asian aisle of most supermarkets.
Wow!
So simple, but so satisfying. Bought my mortar, so I’m ready to do try more recipes❤️. You have successfully lured me into Asian cooking!
In regular rotation
This recipe is the reason we buy ground pork in bulk and make our own broth! It’s simple, flavorful and easily modified with additional veggies! Yum
Easy, quick, packed with flavour!
First time making this. So simple yet absolutely packed with flavour as if it had been simmered for hours. Definitely on our new list of go to mid week meals.