Korean-Inspired
Buckwheat Noodles with Korean-Style Pork Bean Sauce
Chewy homemade buckwheat noodles served with a rich Korean-style soybean paste pork sauce. This hearty noodle dish combines tender pork belly, vegetables, and savory fermented bean paste for a comforting meal that can be enjoyed hot or cold.
- Total
- 45 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Korean-Inspired
- Method
- Stir-fry
- Total Time
- 45 minutes
- Difficulty
- Intermediate
- Main Ingredient
- Buckwheat Flour
About This Recipe
Chewy homemade buckwheat noodles served with a rich Korean-style soybean paste pork sauce. This hearty noodle dish combines tender pork belly, vegetables, and savory fermented bean paste for a comforting meal that can be enjoyed hot or cold.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear savory, mildly spicy flavor profile without making the method feel complicated.
Ingredients
- 80 g Buckwheat Flour
- 170 g Bread Flour
- 80 g Water
- 5 g Vegetable Oil
- 5 g Salt
- 400 g Pork Belly
- 100 g Onion
- 1/2 Carrot
- 1/2 Cucumber
- 15 g White Sesame Seeds
- 3 tbsp Korean Soybean Paste
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Cooking Wine
- 1/2 tsp Ground Black Pepper
- 1 bowl Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Buckwheat Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Bread Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Water
This ingredient helps define the flavor, texture, or structure of the dish.
Vegetable Oil
Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Step-by-Step Instructions
Step 1
Prepare the pork belly, onion, carrot, cucumber, and Korean soybean paste.
Step 2
Combine buckwheat flour, bread flour, water, oil, and salt to form a firm dough.
Step 3
Mix Korean soybean paste, soy sauce, dark soy sauce, and part of the sesame seeds in a bowl.
Step 4
Add a little water and stir until the sauce mixture is smooth.
Step 5
Dice the pork belly, onion, and carrot. Marinate the pork with cooking wine and black pepper for 15 minutes.
Step 6
Heat oil in a wok and stir-fry the pork belly until lightly browned and some fat has rendered.
Step 7
Add the onion and carrot and stir-fry for about 2 minutes until softened.
Step 8
Pour in the prepared soybean paste sauce and stir well.
Step 9
Add one bowl of water and simmer over low heat for 5–8 minutes until the sauce thickens.
Step 10
Knead the dough again until smooth and firm.
Step 11
Divide the dough into smaller portions for rolling.
Step 12
Roll and cut the dough into noodles using a pasta machine or noodle cutter. Alternatively, use store-bought buckwheat noodles.
Step 13
Dust the noodles with starch to prevent sticking.
Step 14
Cook the noodles in boiling water until tender yet chewy.
Step 15
Drain and rinse the noodles under cold water, then arrange them in serving bowls.
Step 16
Spoon the pork and soybean paste sauce over the noodles, garnish with cucumber and sesame seeds, and serve.
Cooking Tips
- For the best texture, keep the noodle dough quite firm. Homemade buckwheat noodles are chewier than wheat noodles and may require a longer cooking time. Korean soybean paste provides the signature flavor, but Korean black bean paste can also be used for a richer taste. The dish can be served either hot or chilled.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Chewy homemade buckwheat noodles served with a rich Korean-style soybean paste pork sauce. This hearty noodle dish combines tender pork belly, vegetables, and savory fermented bean paste for a comforting meal that can be enjoyed hot or cold.
Ingredients
- 80 g Buckwheat Flour
- 170 g Bread Flour
- 80 g Water
- 5 g Vegetable Oil
- 5 g Salt
- 400 g Pork Belly
- 100 g Onion
- 1/2 Carrot
- 1/2 Cucumber
- 15 g White Sesame Seeds
- 3 tbsp Korean Soybean Paste
- 2 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Cooking Wine
- 1/2 tsp Ground Black Pepper
- 1 bowl Water
Method
- Prepare the pork belly, onion, carrot, cucumber, and Korean soybean paste.
- Combine buckwheat flour, bread flour, water, oil, and salt to form a firm dough.
- Mix Korean soybean paste, soy sauce, dark soy sauce, and part of the sesame seeds in a bowl.
- Add a little water and stir until the sauce mixture is smooth.
- Dice the pork belly, onion, and carrot. Marinate the pork with cooking wine and black pepper for 15 minutes.
- Heat oil in a wok and stir-fry the pork belly until lightly browned and some fat has rendered.
- Add the onion and carrot and stir-fry for about 2 minutes until softened.
- Pour in the prepared soybean paste sauce and stir well.
- Add one bowl of water and simmer over low heat for 5–8 minutes until the sauce thickens.
- Knead the dough again until smooth and firm.
- Divide the dough into smaller portions for rolling.
- Roll and cut the dough into noodles using a pasta machine or noodle cutter. Alternatively, use store-bought buckwheat noodles.
- Dust the noodles with starch to prevent sticking.
- Cook the noodles in boiling water until tender yet chewy.
- Drain and rinse the noodles under cold water, then arrange them in serving bowls.
- Spoon the pork and soybean paste sauce over the noodles, garnish with cucumber and sesame seeds, and serve.
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