Go-Chu-Jang Somen Noodles with Sesame Ginger Pork Meatballs
Ingredients
Pork Meatballs
1 lb ground pork
2 scallions, thinly sliced
¼ cup cilantro, finely chopped
1 clove garlic, finely chopped
1 tbsp freshly grated ginger
1 tbsp soy sauce
2 tsp toasted sesame oil
¼ tsp salt
¼ tsp pepper
1 tbsp olive oil
Somen Noodles
9½ oz somen noodles
¼ cup bibigo™ Go-Chu-Jang Hot & Sweet Sauce
½ cup soy sauce
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp cornstarch
4 cloves garlic, finely chopped
⅔ cup water
¼ cup light brown sugar
Garnish
Cilantro, coarsely chopped
Scallions, thinly sliced
Sesame seeds
For the Pork Meatballs:
- In a medium bowl, mix together the ground pork, scallions, cilantro, garlic, ginger, soy sauce, sesame oil, salt, and pepper until combined. Roll into 12 meatballs.
- Heat a large nonstick skillet over medium to medium-high heat and add the olive oil. Once hot, add the meatballs and cook for 3-4 minutes on all sides, or until deeply golden on the outside and cooked through. Cover pan to help meatballs cook evenly. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
For the Somen Noodles:
- Bring a large pot of water to a boil. Add somen noodles and cook according to package directions. Drain and rinse with cold water.
- In a medium bowl, whisk together bibigo™ Go-Chu-Jang Hot & Sweet Sauce, soy sauce, rice wine vinegar, toasted sesame oil, cornstarch, garlic, water, and brown sugar.
- Heat a large nonstick skillet over medium-high heat and add the sauce. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Remove from heat. Add the noodles, cilantro, scallions, as well as a sprinkle of sesame seeds and toss to coat. Season with salt and pepper.
To serve:
- Portion the noodles into bowls and top with the meatballs. Garnish with cilantro, scallions, and sesame seeds.
