Pork, beef & lamb· DF

Gochujang Pork Noodle Sauce

Name: Gochujang Pork Noodle Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 500g pork mince; 200g chestnut mushrooms, finely chopped; 200g carrots, matchsticks; 200g pak choi, sliced; 60g (3 tbsp) gochujang; 40ml soy sauce; 15g light brown sugar; 5 cloves (25g) garlic; 20g fresh ginger; 15ml rice vinegar; 15ml sesame oil; 10g cornflour; 4 (60g) spring onions, sliced; 10ml rapeseed oil; 250ml water

Spicy, sticky pork mince with gochujang, ginger, garlic, mushrooms and pak choi. Reheat and toss through udon or ramen.

makes 17 blocks, about 47p each

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BatchJoy

batchjoy.com/recipes/gochujang-pork-noodle-sauce/

Illustration of a bowl of Gochujang Pork Noodle Sauce

Time: 30 min15 min prep · 15 min cook
Makes: 17 blocks
Cost per blockPer block: 47p
Calories per blockCalories: 77 kcal
Spice: 3 of 5

You’ll need

Batch size

blocks

500gpork mince
200gchestnut mushrooms, finely chopped
200gcarrots, matchsticks
200gpak choi, sliced
60g (3 tbsp)gochujang
40mlsoy sauce
15glight brown sugar
5 cloves (25g)garlic
20gfresh ginger
15mlrice vinegar
15mlsesame oil
10gcornflour
4 (60g)spring onions, sliced
10mlrapeseed oil
250mlwater

Allergens: Gluten, Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Tossed through udon with a soft-boiled egg · Over ramen with cucumber and sesame seeds · With rice and kimchi

Method

Step 1: Heat the oil in a wok or large pan over a high heat and fry the pork for 8 minutes, breaking it up, until browned and crisp in places.
Step 2: Add the mushrooms and carrots and stir-fry for 4 minutes until the mushrooms have given up their water. Add the garlic and ginger for 1 minute.
Step 3: Mix the gochujang, soy, sugar, vinegar, cornflour and water and pour in. Simmer for 3 minutes until glossy.
Step 4: Stir in the pak choi until just wilted. (1 min)
Step 5: Off the heat, add the sesame oil and spring onions. Cool quickly and freeze in 70g blocks.

Hotter: add 1 tsp gochugaru, or chilli crisp to serve.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	77	7.3g	5.3g	2.9g	0.8g	0.64g
Per 3 blocks	231	21.9g	15.9g	8.7g	2.4g	1.92g

Cook’s notes

To serve 1: cook 1 nest of udon or ramen, reheat 3 blocks in a pan with a splash of the noodle water, then toss together.
The sauce is meant to be thick; it loosens with the noodle water.
Chicken or turkey mince work too.

Serve it

Tossed through udon with a soft-boiled egg · Over ramen with cucumber and sesame seeds · With rice and kimchi.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 231 kcal and 21.9g protein before rice, bread or potatoes.

Gochujang Pork Noodle Sauce questions

Why are the mushrooms chopped so finely?

Finely chopped mushrooms cook down into the mince, adding savoury depth and bulk without obvious pieces. Fry them until their water has gone so the sauce doesn't turn thin.

Can I use shiitake mushrooms?

Fresh shiitake give a deeper, meatier flavour. Use them in place of some or all of the chestnut mushrooms, removing the tough stalks first.

What can I use instead of pak choi?

Spinach, choi sum or finely shredded savoy cabbage all work. Stir spinach in until just wilted; give cabbage a couple of minutes to soften.