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.
Notes:
– Korean gochujang is a fermented chilli paste available online or from the Asian aisle of most supermarkets.
great tasting quick meal
This has been on our regular rotation for at least a year; I make it about once a week. It’s great with or without the spinach in case you don’t have any. It’s excellent!
Yum:)
I always follow a recipe religiously the first time, then change it, if needed. This one is quick and so easy…very tasty and doesn’t need any changes. Son wanted an egg on top, which I did. Hubby liked it very much, however, decided on a little extra chilli. He didn’t look at the chilli jar when he pulled it out of the fridge…North Carolina chillies! He is still sweating, but loved the dish.