Step 1

Thinly slice the green onions, separating the whites and greens.

Step 2

Smash the garlic cloves and finely chop them. (If you're using pork instead of beef, grate a small knob of ginger (2 tsp)).

Step 3

Cut the baby bok choy in half (or quarters) lengthwise.

Step 4

In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean soybean paste, and Korean chili paste. (If you think it’s too spicy for you, you can reduce the chili pepper flakes or just leave it out.)

Step 5

In a wok, heat the oil (2 tbsp) over medium-high heat. Once it’s heated, add the ground beef. Break up the beef and render out the fat for 2 minutes.

Step 6

Add the garlic and white parts of the green onions. Saute for 2 minutes.

Step 7

Reduce the heat to low. Add the seasoning paste. Give it a good stir for 2 more minutes. Be careful not to burn it. Turn off the heat.

Step 8

Meanwhile, bring a pot of water to a boil. Cook your noodles a little less than the package instructions. Take out the noodles and rinse under cold water. (Save some pasta water for later.)

Step 9

In the same water, blanch the bok choy for 1 minute. Drain and set aside.

Step 10

Get back to our wok. Add 1/2 cup (120ml) pasta water to the sauce. Bring it to a boil over high heat. Add your drained noodles and toss together for 1 minute or until the noodles are completely coated.

Step 11

To serve, divide the noodles into 2 serving bowls. Garnish with baby bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy!