Biang biang noodles with gochujang-braised pork and bok choi
- ⏱ 2 hours 10 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Hand-stretched biang biang noodles are tossed with sizzling chilli oil and served with gochujang-braised pork belly and steamed bok choi.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Biang biang noodles...
0/0
COOK 1COOK 2
1Shape dough logs
2Simmer pork
In a pot, add the pork belly strips and cover with...
Bring the water to a simmer and, once the pork turns...
3Plate and serve
+ 36 more steps in the app
Biang biang noodles...
0/0
COOK 2COOK 1
1Shape dough logs
In a large bowl, mix together the bread flour and...
Add the water bit by bit, stirring as you go
Knead for 5 minutes until the dough is smooth
2Simmer pork
3Plate and serve
+ 36 more steps in the app
Ingredients
- 375 g bread flour
- 1 tsp table salt
- 200 ml water for noodles
- neutral oil, to taste
- 4 pork belly strips (cut into 2 inch chunks)
- 3 tbsp vegetable oil for pork
- 2 tbsp brown sugar
- 2 tbsp gochujang
- 1 tbsp honey
- 100 ml Shaoxing wine
- 2 tbsp soy sauce
- 100 ml water for pork
- 1 tsp chilli flakes
- 2 cm ginger (grated)
- 1 garlic clove (grated)
- 1/2 spring onion (finely sliced)
- 1 handful peanuts (roughly chopped)
- 1 tsp sesame seeds for sizzling oil
- 100 ml peanut oil
- 1 tbsp vegetable oil for bok choi
- 2 bok choi (cut in half lengthwise)
- 150 ml water for bok choi
- 2 tsp sesame oil
- 1 lemon (cut into wedges)
- 1 handful coriander (leaves picked)
- sesame seeds for garnish, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Shape dough logs COOK 1
- In a large bowl, mix together the bread flour and table salt
- Add the water bit by bit, stirring as you go
- Knead for 5 minutes until the dough is smooth
- Divide into eight even pieces and roll each one into a log-like shape, Lightly coat each one in neutral oil
2. Simmer pork COOK 2
- In a pot, add the pork belly strips and cover with cold water
- Bring the water to a simmer and, once the pork turns opaque, remove the pork from the water
🤝 Cook 1 hands the pot to Cook 2.
3. Rinse pork COOK 2
- Rinse any scum off the pork and set it aside
4. Brown pork COOK 2
- In a clean saucepan over medium heat, add the vegetable oil for pork and brown sugar
- Once the sugar has melted, add the pork belly strips
- Brown the pork on all sides
- Reduce the heat to low and add the gochujang, honey, Shaoxing wine, soy sauce, and water for pork
5. Rest dough logs COOK 1
- Leave the logs to rest, covered, for an hour
6. Mise en place COOK 1
- Prep 2 cm ginger: grate
- Prep 1 garlic clove: grate
- Prep 1/2 spring onion: finely slice
- Prep 1 handful peanuts: roughly chop
7. Heat peanut oil COOK 1
- In a medium, heavy-bottomed saucepan or a large heatproof bowl, add the chilli flakes, ginger, garlic clove, spring onion, peanuts, and sesame seeds for sizzling oil
- In a medium, heavy-bottomed saucepan, heat the peanut oil to 140°C
8. Braise pork COOK 2
- Turn up the heat and, once the sauce is at a simmer, cover tightly
- Turn the heat down to low and simmer for an hour until the pork is fork-tender
- Top up the water as needed
9. Pour sizzling oil COOK 1
- Carefully pour the hot oil over the aromatics, it will bubble up a lot, so stand back and do it in increments if needed
🤝 Cook 2 hands the dish over to Cook 1.
10. Separate noodles COOK 2
- Use the middle thin indent you made earlier to separate the noodle lengthwise into two very long, very thin pieces
🤝 Cook 2 picks up the noodles.
11. Lay out remaining noodles COOK 2
- Lay the noodles stretched out, not in a little nest, on a floured tray, Make sure they aren't left in a clump
- Stretch the remaining portions of noodles, and lay them out on the floured trays, trying to make sure they don't touch the other noodles as much as possible
12. Infuse chilli oil COOK 1
- Set aside to infuse while you make the remaining components
13. Mise en place COOK 1
- Prep 2 bok choi: cut in half lengthwise
- Prep 1 lemon: cut into wedges
- Prep 1 handful coriander: leaves picked
14. Boil noodle water COOK 1
- Once the dough has rested, bring a large pot of water to the boil for the noodles, and lightly dust two large oven trays with flour
15. Roll noodle dough COOK 1
- Using a greased rolling pin, roll each log into thin rectangles slightly longer and wider than your rolling pin on a lightly oiled surface, Make an indent lengthwise in the centre of the rolled-out dough using a chopstick or the handle of a thin wooden spoon
16. Reduce pork glaze COOK 2
- Once the pork belly is tender, remove the lid from the pot
- Bring the sauce up to a simmer,
- Let it reduce until you have a thick, sticky glaze
17. Stretch noodles COOK 1
- Hold the dough by its two short sides and stretch it out, slapping it against the table as you go to help it stretch
🤝 Cook 2 hands the dish over to Cook 1.
18. Sear bok choi COOK 2
- In a frying pan, heat the vegetable oil for bok choi over high heat
- Add the bok choi to the pan flat-side down, and sear until nice and golden
- Turn the heat down
- Add the water for bok choi and sesame oil
- Cover with a lid and steam the bok choi for 2–4 minutes, or until cooked through and tender
🤝 Cook 1 hands over the bok choi.
19. Cook noodles COOK 1
- Cook 1 portion of the noodles in the water for a couple minutes, or until tender, Fish the noodles out and strain them in a strainer once they are done
20. Plate and serve BOTH
- Once cooked and strained, toss 1 portion of the noodles with the chilli oil
- Divide 1 portion of the noodles between the serving bowls
- Garnish with 1 portion of the bok choi, a generous spoonful of 1 portion of the pork belly, 1 portion of the lemon, 1 portion of the coriander and sesame seeds for garnish
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