Chewy & Hearty Jeju-Style Barley Noodle Soup with Pork
Deliciously Chewy Jeju-Style Barley Noodles Soup (No Flour!)
Do you have to travel all the way to Jeju Island to enjoy ‘Gogi Guksu’ (pork noodle soup)? Now you can recreate this beloved dish at home with a healthier twist! This recipe features delightfully chewy barley noodles, made without any flour, paired with a rich, deeply flavored pork broth. Tender, slow-cooked pork slices and a savory, slightly spicy seasoning make this dish irresistible. The use of barley noodles, packed with dietary fiber, makes it a fantastic option for a satisfying yet guilt-free meal, perfect for those mindful of their weight. Get ready to savor the authentic taste of Jeju!
Noodle Ingredients- Bobocookci Barley Noodles 200g (0% Flour)
- Rich Pork Bone Broth (store-bought or homemade)
- Pinch of Black Pepper
Pork Cooking Ingredients- Pork Belly 600g
- 1/2 Onion
- 7-8 cloves Garlic
- 4-5 Dried Vietnamese Chilies (or to taste)
- 7-8 Peppercorns
Seasoning Sauce Ingredients- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Salted Shrimp (Saeujeot)
- Soup Soy Sauce (for seasoning)
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Pork Bone Broth or Water
- Pork Belly 600g
- 1/2 Onion
- 7-8 cloves Garlic
- 4-5 Dried Vietnamese Chilies (or to taste)
- 7-8 Peppercorns
Seasoning Sauce Ingredients- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Salted Shrimp (Saeujeot)
- Soup Soy Sauce (for seasoning)
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Pork Bone Broth or Water
Cooking Instructions
Step 1
Begin by placing the 600g pork belly in a deep pot. Add the unpeeled 1/2 onion, 7-8 cloves of garlic, 4-5 dried Vietnamese chilies, and 7-8 peppercorns. Pour in enough water to completely cover the ingredients. Bring to a boil over high heat, then reduce to medium-low and simmer for approximately 50 minutes until the pork is tender. This process helps to remove any impurities from the pork and ensures a tender texture.
Step 2
During the simmering process, check the pork’s doneness by piercing it with chopsticks. It’s ready when the juices run clear and the pork is easily pierced. Avoid overcooking, as this can make the meat tough. Adjust the cooking time as needed to achieve the perfect tenderness.
Step 3
Once the pork belly is cooked through, remove it from the pot and let it cool slightly. Slice the pork into manageable pieces, about 1cm thick. Slicing while slightly warm prevents the meat from falling apart and results in cleaner cuts.
Step 4
While the pork is cooking, prepare the seasoning sauce. In a small bowl, combine 2 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1 tsp minced salted shrimp, 1 Tbsp cooking wine, and 2 Tbsp pork bone broth or water. Mix well. The salted shrimp adds a wonderful umami depth, and you can adjust the soup soy sauce later when seasoning the broth.
Step 5
Now it’s time to cook the noodles. Prepare 200g of Bobocookci barley noodles. (Note: Follow the package instructions for cooking the barley noodles. For a perfectly chewy texture, it’s recommended to slightly reduce the cooking time. The ‘water steam’ method might be specific to the product, so refer to its cooking guidelines if applicable.)
Step 6
After the noodles are cooked, drain them but do not rinse with cold water. In a pot, reheat the rich pork bone broth. Once it comes to a boil, season with salt to your preference. Add a pinch of black pepper for extra aroma. You can also add a touch of soup soy sauce for enhanced flavor.
Step 7
Arrange the cooked barley noodles attractively in the center of a serving bowl, swirling them gently. Carefully ladle the hot pork bone broth around the noodles, ensuring they are partially submerged.
Step 8
Finally, artfully arrange the sliced pork belly on top of the noodles. Add a spoonful of the prepared seasoning sauce to the side or on top of the pork, according to your taste. Garnish with finely chopped green onions or serve with kimchi for an even more delightful experience. Enjoy your warm and chewy Jeju-Style Barley Noodle Soup with Pork!
