Ingredients with Measurements:
- 1 pound of Ponghak noodles
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of ground pork
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1/4 cup of water
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for cooking the pork mixture
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the Ponghak noodles and cook for 4-5 minutes or until tender. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes or until fragrant.
3. Add the ground pork to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and water. Pour the mixture over the pork and stir to combine.
5. Reduce the heat to medium-low and let the pork mixture simmer for 5-7 minutes or until the sauce has thickened.
6. Add the cooked Ponghak noodles to the skillet and toss to coat with the pork mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and browning the pork, and medium-low heat for simmering the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 6g
Cholesterol: 75mg
Sodium: 600mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 4g
Protein: 22g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for the ground pork.
- Any type of noodles can be used in place of Ponghak noodles.
Variations:
- Add vegetables such as bell peppers, carrots, or mushrooms to the pork mixture.
- Use shrimp instead of ground meat for a seafood version.
- Make it spicy by adding chili flakes or hot sauce to the sauce mixture.
Tips and tricks:
- Be sure to cook the noodles until they are tender but not mushy.
- Use a wooden spoon to break up the ground pork into small pieces.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions, sesame seeds, or sliced chili peppers.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, bok choy, or snow peas.
Troubleshooting advice:
If the sauce is too thick, add a little more water to thin it out. If it's too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Ponghak noodles are a type of Korean noodle made from wheat flour and potato starch.
Flavor profiles:
Savory, slightly sweet, and nutty from the sesame oil.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean