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.