BBQ Korean Pork Chops With Sesame-Cucumber Soba Noodles, Radish Sprouts, and Green Onion
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Boneless Pork Chops
- 2 Radishes
- Persian Cucumber
- 2 Green Onions
- 3 oz Korean BBQ Sauce
- 4 oz Soba Noodles
- 2 oz Sweet Asian Dressing
- 1/2 tbsp Sesame Seeds
- 1/4 oz Radish Sprout
Directions
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Thoroughly rinse produce and pat dry. Rinse pork chops and pat dry. Slice radish into thin rounds. Use a vegetable peeler to slice cucumber into long, thin strips. Discard the root of green onions. Slice on a bias (45 degree angle).
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Place the Korean BBQ sauce and pork chops in a large mixing bowl. Season with a pinch of salt and pepper. Cover the pork chops with the sauce and let marinate for 10-15 minutes in the refrigerator before cooking.
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Bring medium pot with 4 cups of water to a boil. Add the noodles to the boiling water and cook for 5-6 minutes, or until tender. Watch the noodles closely because they cook quickly. Ideally, noodles should be tender but firm. Rinse with cold water and strain well.
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Add the cooked and cooled noodles, shaved cucumber, Sweet Asian Dressing, half the sesame seeds, and green onion (reserving some for garnish, if desired) to a mixing bowl. Mix together and season with a pinch of salt and pepper.
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If grilling or using grill pan: preheat grill to medium-high heat, about 375°F. Cook chops on each side for 5-6 minutes, or until they begin to caramelize and firm to the touch or internal temperature reaches 145 degrees If pan-searing: warm 1 tsp. olive oil in a medium pan over medium-high heat. Add the chops and cook on each side for 6-7 minutes, or until caramelized and firm to the touch or internal temperature reaches 145 degrees
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Place a serving of sesame-cucumber soba noodles in the middle of the plate. Rest a pork chop against the noodles. Top the chop with radish sprouts. Garnish the dish with remaining sesame seeds, green onions, and sliced radishes.