Today, I’m sharing a recipe that combines the fiery kick of spicy bibim noodles with the rich, savory flavor of thinly sliced pork belly. Once you take a bite, it’s almost impossible to put your chopsticks down. Let’s dive into this irresistible Pork Belly Bibim Noodles recipe!
Ingredients (2 servings)
- 200g somyeon (thin wheat noodles)
- 300g thinly sliced pork belly (dae-pae samgyeopsal)
- 12 leaves of leafy vegetables (such as lettuce or perilla leaves)
- A pinch of sesame seeds
Sauce Ingredients
- 2 tbsp sugar
- 2 tbsp gochugaru (Korean red chili flakes)
- 5 tbsp vinegar
- 1.5 tbsp anchovy fish sauce(or substitute with soy sauce)
- 2 tbsp water
- 1 tbsp minced garlic
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
Instructions
1. Prepare the Vegetables
Roughly slice lettuce, perilla leaves, or any leafy greens you prefer.
2. Make the Sauce
In a mixing bowl, combine sugar, gochugaru, vinegar, fish sauce, water, minced garlic, gochujang, and sesame oil. Mix well.
.jpg "Make the Sauce")
3. Cook the Noodles
Boil the noodles in water for about 5 minutes. Rinse under cold water to remove starch and drain thoroughly.
.jpg "Cook the Noodles")
4. Grill the Pork Belly
Cook the thinly sliced pork belly in a pan until golden brown and slightly crispy.
5. Assemble the Bibim Noodles
In a large bowl, toss the noodles with the sliced vegetables and prepared sauce.
.jpg "Assemble the Bibim Noodles")
Place the noodles in a serving bowl, top generously with grilled pork belly, and finish with a sprinkle of sesame seeds.
.jpg "Pork Belly Bibim Noodles")
The spicy sauce tingles on your tongue, and just when it gets intense, the smoky, savory pork belly balances everything out beautifully. It’s a simple yet special dish that’s perfect when you want something bold and satisfying. Give it a try, and you’ll find yourself craving it again and again!
