1 tablespoon toasted sesame seeds, plus more for garnish
2 ounces mung bean sprouts
2 bundles of somen noodles (about 6 ounces), or other wheat noodle
2 scallions, thinly sliced
2 pinches saffron threads (optional)
Instructions
Pour the chicken broth and ginger slices into a small saucepan and bring to a simmer. Turn off the heat, cover with a lid, and allow to sit.
Pat the pieces of pork belly dry. Heat a large, heavy-bottomed pan over medium heat. Once the pan is hot, add the pork belly and ½ tablespoon of water. Allow to cook, flipping the pieces occasionally, until the outside is golden-brown and the fat has rendered - about 10 - 15 minutes. Using a slotted spoon, transfer the pork to a plate lined with paper towels and wipe the pan clean.
While the pork is cooking - in a medium sized bowl combine the miso, sake, mirin, brown sugar, and gochujang. Toss the cooked pork belly in the bowl, making sure to coat each piece.
Transfer the miso-coated pork to the pan, set over medium heat. Cook until the sauce thickens and the pork gets a sticky glaze on it - about 5 minutes. Turn off the heat and stir in the sesame seeds.
Bring a medium saucepan of water to a boil. Add the mung beans and cook for 1 minute, until tender. (Don't pour out the water or turn off the heat). Remove the mung beans with a slotted spoon and transfer to a plate lined with paper towels.
Add the noodles to the pot of hot water and cook according to the package directions (erring on the lower time for a more al dente noodle). Drain the noodles and divide them evenly among the bowls. Remove the ginger from the chicken broth and pour the liquid over the noodles. Add the miso-coated pork belly, mung beans, scallions, and saffron. Serve and enjoy!