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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.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
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.