Savory Mixed Mazesoba
The Ultimate ‘Mazesoba’ – Simply Mix and Enjoy!
Hello everyone! This is ‘E-Gupsik’ bringing you a delicious recipe today. We’re going to make a simple and incredibly satisfying Bibim Mazesoba. Get ready to mix up some flavor! Let’s dive in!
Generous Ingredients for 60 Servings- Buckwheat noodles 2.5kg (Fresh or dried noodles work well for a chewy texture)
- Chives 300g (for fresh aroma)
- Shredded seaweed (Kimgaru) 300g (Essential for added richness!)
Flavorful Meat Topping Ingredients- Ground pork 1.5kg (Choose a cut with a good balance of fat)
- Salt 50g (for seasoning)
- Black pepper 50g (to remove any pork odor)
- Onions 2 (medium-sized, finely minced)
- Minced garlic 200g (for a robust garlic flavor)
- Sugar 100g (for a subtle sweetness)
- Oyster sauce 400g (the key to a deep, savory taste)
- Mirin (cooking wine) 100ml (to tenderize and add shine)
- Sesame oil 100ml (for a finishing nutty aroma)
- Ground pork 1.5kg (Choose a cut with a good balance of fat)
- Salt 50g (for seasoning)
- Black pepper 50g (to remove any pork odor)
- Onions 2 (medium-sized, finely minced)
- Minced garlic 200g (for a robust garlic flavor)
- Sugar 100g (for a subtle sweetness)
- Oyster sauce 400g (the key to a deep, savory taste)
- Mirin (cooking wine) 100ml (to tenderize and add shine)
- Sesame oil 100ml (for a finishing nutty aroma)
Cooking Instructions
Step 1
First, wash the fresh chives thoroughly. Gently rinse them under running water to remove any dirt. It’s crucial to drain them completely afterwards; you can use a colander. Excess water can dilute the flavor. Once drained, finely chop the chives into pieces about 0.5cm long.
Step 2
Take a wide pan and add the minced onions and a generous amount of minced garlic. Heat the pan over medium-low heat and sauté until a fragrant garlic aroma is released. Be careful not to burn them. Cook until the onions become translucent and soft.
Step 3
When the onions start to turn golden brown, add the ground pork, salt, and pepper. Instead of high heat, cook over low heat. Use a chopstick or spatula to break up the meat as it cooks, ensuring it becomes crumbly and cooked through. Continue stir-frying until the pork is no longer pink.
Step 4
Once the pork is well-cooked, it’s time to add the rich flavor! Pour in the oyster sauce and mirin. Increase the heat to medium and stir-fry, allowing the sauce to thicken slightly and coat the meat. You’ll notice a delicious aroma as the sauce reduces and infuses the pork.
Step 5
Now, let’s cook the noodles! Prepare your buckwheat noodles. Follow the package instructions to boil the noodles in water. Stir occasionally to prevent them from sticking together. Once cooked to your liking, rinse them under cold water and drain well. (Tip: Thick udon noodles are also a delicious alternative!)
Step 6
We’re almost there! Place the drained noodles in a large bowl. Generously spoon the savory cooked pork mixture over the noodles. Drizzle with sesame oil according to your preference. Gently mix everything together, being careful not to break the noodles, until they are well combined with the pork sauce.
Step 7
Finally, artfully arrange the chopped chives on top. For an extra touch, sprinkle with shredded seaweed (kimgaru) or place a fresh egg yolk in the center for a richer taste! Mix everything together and enjoy your delicious Mazesoba!
