Go-Chu-Jang Somen Noodles

Go-Chu-Jang Somen Noodles
with Sesame Ginger Pork Meatballs


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 Hot & Sweet Go-Chu-Jang 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


Cilantro, coarsely chopped
Scallions, thinly sliced
Sesame seeds

For the Pork Meatballs:

  1. 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.
  2. 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.

For the Somen Noodles:

  1. Bring a large pot of water to a boil. Add somen noodles and cook according to package directions. Drain and rinse with cold water.
  2. In a medium bowl, whisk together Bibigo Hot & Sweet Go-Chu-Jang Sauce, soy sauce, rice wine vinegar, toasted sesame oil, cornstarch, garlic, water, and brown sugar.
  3. 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.
  4. 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:

  1. Portion the noodles into bowls and top with the meatballs. Garnish with cilantro, scallions, and sesame seeds.

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