Jang Ho-jun's Yakisoba

Name: Jang Ho-jun's Yakisoba
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 serving yakisoba noodles; 100g pork belly; 60g cabbage; 100g onion; 1 egg; 2 tablespoons Worcestershire sauce; 1.5 tablespoons soy sauce; 0.5 tablespoon mirin; 0.5 tablespoon cheongju; 1 tablespoon oyster sauce; 2 tablespoons ketchup; a little sugar; a little salt; a little pepper; a little pickled ginger; a little chopped green onion

An authentic yakisoba featuring a golden ratio of Worcestershire sauce and ketchup that reduces acidity while enhancing familiar savory depth.

🙋 Recommended for

⭐ For those who want to easily recreate restaurant-style Japanese stir-fried noodles at home, packed with savory depth.
⭐ For those who want to use leftover vegetables and meat scraps from the fridge to whip up a delightful special meal.

15 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

yakisoba noodlesWorcestershire saucesoy saucemirincheongjuoyster sauceketchupcabbageonionpork bellyeggpickled gingergreen onion

Tags 🏷️

Noodle Dish One-Bowl Meal Super Easy

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

1 serving yakisoba noodles
100g pork belly
60g cabbage
100g onion
1 egg
2 tablespoons Worcestershire sauce
1.5 tablespoons soy sauce
0.5 tablespoon mirin
0.5 tablespoon cheongju
1 tablespoon oyster sauce
2 tablespoons ketchup
a little sugar
a little salt
a little pepper
a little pickled ginger
a little chopped green onion

Recipe 🍳

In a bowl, combine the Worcestershire sauce, soy sauce, mirin, cheongju, oyster sauce, and ketchup. Adjust the sugar to taste to create the sauce.
Slice the cabbage and onion thickly to retain some crunch, and cut the pork belly into bite-sized pieces.
Heat a little oil in a pan, add the yakisoba noodles, and sear them until the outside is lightly browned while gently loosening them. Then, set them aside.
In the same pan, cook the pork belly, seasoning with salt and pepper. Once nicely browned, add the sliced cabbage and onion and stir-fry until they become translucent.
Add the reserved noodles and 3–4 tablespoons of the prepared special sauce to the pan. Stir-fry quickly so the noodles absorb the sauce evenly.
Transfer to a plate, top with a sunny-side-up egg, and finish with pickled ginger and chopped green onion as garnish.

Mix the measured seasoning ingredients to make the yakisoba sauce.
Cut the vegetables and pork belly into appropriate sizes.
Sear the noodles first and set aside; then stir-fry the pork belly and vegetables, adding the noodles and sauce to cook together.
Finish with a fried egg and garnishes.

Cooking tips 💡

Store-bought sauces can be too sour or harsh for Korean palates; mixing in tomato ketchup mellows the acidity and creates a more crowd-pleasing flavor.
If you stir-fry the noodles too long, they will become soggy and break apart. Turn off the heat as soon as the sauce is well incorporated to keep them chewy.
If you don't have dedicated yakisoba noodles, you can substitute with ramen or pasta noodles cooked al dente for stir-frying.

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yakisoba noodles Worcestershire sauce soy sauce mirin cheongju oyster sauce ketchup cabbage onion pork belly egg pickled ginger green onion

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