Main ingredients 🥩
Chinese fresh noodlesminced porkscallionsgreen onionschivesegg yolkseaweed powderkatsuobushi powdertempura crumbsshaoxing winecooking rice winesoy sauce
Jung Ho-young's Majesoba
A delicious noodle dish featuring minced pork stir-fried with doubanjiang, topped with colorful vegetables and mixed thoroughly with egg yolk for a rich, creamy texture.
🙋 Recommended for
- ⭐ Those who want to enjoy a special and unique one-bowl noodle dish at home
- ⭐ People looking to savor the harmony of various aromatic herbs and a rich, savory sauce
Ingredients needed 🛒1 servings
- Chinese fresh noodles 1 serving
- minced pork 100g
- scallions 3 stalks
- green onions 1/4 bunch
- chives a little
- egg yolk 1 piece
- seaweed powder a little
- katsuobushi powder a little
- tempura crumbs a little
- vegetable oil a little
- sugar 0.5 tablespoon
- shaoxing wine 1 tablespoon
- cooking rice wine 1 tablespoon
- soy sauce 0.8 tablespoon
- doubanjiang 0.5 tablespoon
- water a little
- sesame oil 1 tablespoon
- gochujang oil 1 tablespoon
Recipe 🍳
- Heat a small amount of vegetable oil in a pan, then stir-fry the minced pork using chopsticks to break it into small pieces.
- Once the pork begins to cook, add sugar, shaoxing wine, cooking rice wine, soy sauce, doubanjiang, and a little water, stirring well until the seasoning is evenly distributed to create the pork topping.
- Boil the Chinese fresh noodles in water for about 3 minutes, then rinse briefly under cold water to remove excess starch, leaving them slightly warm, and place them in a bowl.
- Place the prepared pork topping in the center of the noodles.
- Arrange finely sliced scallions, green onions, and chives around the edge of the bowl, distributing them so colors don't overlap.
- Sprinkle seaweed powder, katsuobushi powder, and tempura crumbs over the topping.
- Drizzle sesame oil and gochujang oil to taste, then place an egg yolk in the center to finish.
- Stir-fry minced pork with doubanjiang, sugar, soy sauce, and other seasonings until spicy and fragrant.
- Rinse boiled Chinese fresh noodles lightly and place them in a bowl, arranging the stir-fried pork and sliced vegetables around them.
- Top with seaweed powder, katsuobushi powder, sesame oil, gochujang oil, and an egg yolk to complete.
Cooking tips 💡
- If doubanjiang is unavailable, you can substitute with regular gochujang from your pantry.
- Do not rinse the noodles in cold water for too long—keeping some warmth ensures the sauce blends smoothly when mixed.
- If tempura crumbs are not available, crush a crunchy snack or cracker to achieve a similar crispy texture.
- After finishing the noodles, mix a spoonful of leftover sauce with rice for an even more delicious bite.
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