This dish is based on an OG dish at Ssäm Bar with rice cakes. I don’t want to call it a ragu or a sugo, but that’s essentially what it is. We start with our Spicy Soy Noodles, which definitely have some heat, and we turn it into something that has a lot more heat.
Add a glug of olive oil to a large pan on medium heat. Slice 2 large white onions and roughly chop 4 or 5 cloves of garlic, then add them to the hot oil. Add a generous pinch of Tingly Seasoned Salt, and fry the onions and garlic until they started to soften and get a little bit of color. (Tingly gives us that Mala flavor from the Sichuan peppercorns, so add more if you want to bring out more of that flavor.)
Add 1 pound of ground pork to the onions, and as you’re breaking it up, add some Momofuku Chili Crunch. (I add about half a jar, but you can add more or less based on how spicy you want it to be.) Add a splash each of Momofuku Soy Sauce and agave and continue stir frying until the pork is cooked through. Taste for seasoning, adding more soy sauce or agave as you need.
While your pork is cooking, we’re going to prepare 5 packs of Momofuku Spicy Soy Noodles. Cook the noodles for 4 minutes in boiling water, then drain and return to the pot. Add the sauce packets and about half of your cooked pork mixture, and toss.
Finish with about 6 shakes of Momofuku Rice Vinegar.
Serve in large bowl, and top with the rest of your pork mixture and handful of chopped scallions.
LET'S PLAY WITH FIRE!
Sign up for our newsletter and get a free Momofuku e-recipe book.