Busan-Style Pork and Shrimp Noodle Soup

Ingredients

• 200 g Ground Pork (domestic, 80% lean)
• 150 g Shrimp (peeled, deveined, domestic)
• 150 g Bok Choy (green leaves only, washed and trimmed)
• 150 g Egg Noodles (fresh or dried, broken into bite‑size pieces)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 2 tbsp Soy Sauce (Korean ganjang, low sodium preferred)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1 tbsp Seasoning Powder (homemade blend: 1 tsp dried anchovy powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp white pepper, 1/2 tsp sugar)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 6 cups Water (cold, filtered)
• 2 stalks Green Onion (thinly sliced, for garnish)
• 1/2 tsp Korean Chili Flakes (optional, for mild heat)

Instructions

1. Prep the Vegetables & Aromatics

   Wash the bok choy, separate leaves, and slice into 2‑inch strips. Mince the garlic and grate the ginger.

   Time: PT5M

2. Make the Meatballs

   In a mixing bowl combine ground pork, finely chopped shrimp, half of the minced garlic, half of the grated ginger, 1 tbsp soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined, then shape into 1‑inch balls (about 12‑14 pieces).

   Time: PT5M

3. Boil the Broth

   Add 6 cups of water to the large pot and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

4. Season the Soup Base

   Stir in the seasoning powder, remaining 1 tbsp soy sauce, and the rest of the garlic and ginger into the boiling water. Reduce to a gentle simmer.

   Time: PT1M

   Temperature: 95°C

5. Cook the Meatballs

   Gently drop the meatballs into the simmering broth. Cook for 3‑4 minutes, or until they float and are firm to the touch.

   Time: PT4M

   Temperature: 95°C

6. Add the Egg Noodles

   Add the egg noodles to the pot and cook according to package instructions, usually 3 minutes, until just tender.

   Time: PT3M

   Temperature: 95°C

7. Finish with Bok Choy

   Add the sliced bok choy and optional chili flakes. Cook for 1 minute, just until the leaves turn bright green and slightly wilted.

   Time: PT1M

   Temperature: 95°C

8. Plate and Garnish

   Ladle the soup into bowls, ensuring each serving gets several meatballs, noodles, and bok choy. Sprinkle sliced green onion on top.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Shrimp: Frozen peeled shrimp, Imitation crab meat
• Instead of Bok Choy: Napa cabbage, Swiss chard
• Instead of Egg Noodles: Ramen noodles, Udon noodles
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Ginger: Ground ginger (1/4 tsp)
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sesame Oil: Peanut oil (1 tsp)
• Instead of Seasoning Powder: Korean soup stock powder, Chicken bouillon
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Green Onion: Chives
• Instead of Korean Chili Flakes: Red pepper flakes

Equipment Needed

• Large Pot (5‑6 L)
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Silicone Spatula
• Fine Mesh Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Forming the meatballs without over‑mixing.
• Ensuring the broth is at a gentle simmer (not a hard boil) when adding meatballs.
• Adding bok choy at the very end to retain its crisp‑green texture.

Chef Tips from the Video

• Add a splash of toasted sesame oil just before serving for an extra nutty aroma.
• For a richer broth, start with a quick stock made from pork bones and shrimp shells.
• Use ice‑cold water when mixing the meatball dough; it helps keep the texture tender.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.

Freezer: Meatballs can be frozen raw for up to 1 month; thaw before cooking. Noodles and bok choy do not freeze well.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and freeze the meatballs in a single layer on a tray; transfer to a zip‑top bag once frozen.
• Prepare the seasoning powder blend in bulk and store in an airtight jar for up to 3 months.