Yu Xiang Rou Si Bibim-myeon (Noodles with Fish-Fragrant Pork)
Yu Xiang Rou Si Bibim-myeon (Noodles with Fish-Fragrant Pork)
#YuXiangSauce #YuXiangRouSiBibimMyeon #ChineseRagu #MazesobaStyle
Transform leftover Yu Xiang Rou Si (fish-fragrant shredded pork) into a delightful bibim-myeon (mixed noodles) dish. This dish captures the rich, deep flavors reminiscent of Italian ragu sauce, perfectly complementing the chewy texture of fresh ramen noodles. Topping it off with a fresh egg yolk to mix in creates a multi-layered taste experience, akin to Japanese Mazesoba. This recipe is a creative Chinese-inspired fusion of Mazesoba and ragu pasta. Prepare a generous batch of Yu Xiang Rou Si, as it’s incredibly versatile for both bibim-myeon and as a flavorful topping for rice bowls. Enjoy the convenience and deliciousness!
Yu Xiang Rou Si Ingredients (Refer to previous post)- 600g Ground pork
- 340g Yu Xiang Rou Si Sauce (separate recipe)
- 250g Frozen roasted vegetables
- 150g Celery
- 3 Tbsp Chopped scallions
- 2 Tbsp Minced garlic
- 1 tsp Grated ginger
- 1 Tbsp Whole dried red chilies
- 1 tsp Black pepper
- 500ml Stock (broth)
- Starch slurry (starch + water) as needed
Yu Xiang Rou Si Bibim-myeon Ingredients- Prepared Yu Xiang Rou Si (from previous recipe)
- 2.5 servings Fresh ramen noodles (chewy texture recommended)
- 6 stalks Celery (including leaves)
- 2 Fresh egg yolks
- Prepared Yu Xiang Rou Si (from previous recipe)
- 2.5 servings Fresh ramen noodles (chewy texture recommended)
- 6 stalks Celery (including leaves)
- 2 Fresh egg yolks
Cooking Instructions
Step 1
First, prepare the ‘Yu Xiang Rou Si’ by following the previously shared recipe. This process is akin to making a rich Chinese ragu sauce, utilizing ground pork, Yu Xiang Rou Si sauce, and roasted vegetables to achieve a deep, savory flavor. (Please refer to the previous post for the Yu Xiang Rou Si recipe: https://blog.naver.com/kstencil/222836740185)
Step 2
Prepare fresh ramen noodles, known for their chewy texture, and cook them in plenty of vigorously boiling water. The springy nature of fresh noodles will significantly enhance the appeal of this bibim-myeon. Using Japanese-style fresh ramen is highly recommended for the best results.
Step 3
Once the ramen noodles are cooked, immediately rinse them under cold or ice-cold water. This step helps firm up the noodles and retain their delightful chewiness. Drain them thoroughly in a colander, ensuring all excess water is removed, and then arrange them attractively in serving bowls.
Step 4
For a vibrant splash of color, generously garnish with celery leaves. If celery leaves are unavailable, finely chopped green onions make an excellent substitute, adding a fresh bite, much like in Japanese Mazesoba.
Step 5
Now, generously ladle the prepared ‘Yu Xiang Rou Si’ over the noodles. Don’t be shy with the sauce; a liberal amount ensures the noodles are well-seasoned and packed with umami. Any leftover Yu Xiang Rou Si sauce is also delicious mixed with rice.
Step 6
Finally, place a fresh egg yolk in the center of the dish. While this Yu Xiang Rou Si Bibim-myeon may visually resemble Japanese Mazesoba, its flavor profile offers a unique twist, evoking the richness of a Chinese-style ragu sauce. Having a generous amount of Yu Xiang Rou Si prepared beforehand makes it incredibly convenient to serve as a satisfying rice bowl topping as well, showcasing its versatility.
