Ultimate Pork Jowl Bibim-myeon
Pork Jowl and Bean Sprout Bibim-myeon | The King of Bibim-myeon Recipes!
Bibim-myeon is always best with meat! This recipe elevates the classic cold noodle dish with savory, grilled pork jowl and fresh, crisp bean sprouts for an explosion of flavor and texture.
Main Ingredients
- 90-100g somyeon (Korean thin wheat noodles, for 1 serving)
- 150g pork jowl, sliced thickly
- A generous amount of fresh bean sprout mix (approx. 1/3 pack, adjust to your preference)
Spicy & Sweet Bibim Sauce
- 1.5 Tbsp granulated sugar
- 2 Tbsp distilled vinegar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/3 Tbsp gochugaru (red chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1.5 Tbsp granulated sugar
- 2 Tbsp distilled vinegar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/3 Tbsp gochugaru (red chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the key component: the bibim sauce. In a bowl, combine 1.5 tablespoons of granulated sugar, 2 tablespoons of distilled vinegar, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1/3 tablespoon of gochugaru, 1 tablespoon of gochujang, and 1 tablespoon of sesame oil. Stir thoroughly with a spoon until the sugar is dissolved. Letting this sauce rest in the refrigerator for a bit allows the flavors to meld beautifully.
Step 2
Now, let’s get the supporting ingredients ready to make this bibim-myeon truly special! The bean sprouts we’re using are a common ‘bean sprout mix’ found at most supermarkets. This mix is quite generous, so about 1/3 of a pack is usually enough for a single serving. If you don’t have bean sprouts, feel free to substitute with thinly sliced fresh lettuce or fragrant perilla leaves for a different, yet equally delicious, result!
Step 3
Rinse the prepared bean sprouts thoroughly under running water. It’s important to wash them carefully to remove any dirt or debris. After rinsing, place the bean sprouts in a colander to drain completely. Excess water can dilute the sauce, so ensure they are as dry as possible.
Step 4
It’s time to cook the somyeon noodles until they are perfectly chewy. Bring a large pot of water to a rolling boil over high heat. Once boiling, add the somyeon and cook for approximately 4 minutes. To prevent the noodles from sticking together, gently stir them with chopsticks halfway through cooking. To avoid the water boiling over, reduce the heat to medium-low after it comes to a boil, and maintain a gentle simmer.
Step 5
Once the somyeon is cooked, transfer it to a bowl of cold water. Gently rub the noodles with your hands while rinsing them under cold water. This step removes excess starch, resulting in delightfully firm and chewy noodles. Drain the noodles thoroughly in a colander after rinsing.
Step 6
Now for the pièce de résistance: grilling the delicious pork jowl! Heat a pan over medium-high heat and add the sliced pork jowl. Grill until golden brown and slightly crispy on both sides. Cooking over medium-high heat quickly helps to seal in the juices for maximum flavor and tenderness. Slice the grilled pork jowl into bite-sized pieces for serving.
Step 7
Place the well-drained somyeon noodles into a serving bowl. Generously ladle the prepared spicy and sweet bibim sauce over the noodles. It’s crucial to gently toss and mix the noodles with the sauce using your hands to ensure every strand is coated. Mix well until the noodles and sauce are perfectly combined.
Step 8
Top the sauced noodles with a generous handful of fresh bean sprouts, followed by the savory, grilled pork jowl slices. The vibrant colors and abundant toppings create an enticing presentation. Finish with a sprinkle of sesame seeds for a final touch. Your ultimate Pork Jowl and Bean Sprout Bibim-myeon is now ready to be devoured! Enjoy this delightful meal!
