Korean Pork Noodle Bowl

Noodle bowls are ubiquitous throughout Asia, and are endless in their possibilities.  Here is one with pork marinated in Gochujang, a Korean hot chili bean paste.  It's not too hot and has lots of deep umami flavorings, so it works very well in a marinade.
Marinade:
1/4 gochujang, Korean chili bean paste
1/4 cup hoisin sauce
2 cloves garlic, minced
1/2-inch fresh ginger, minced
2 Tbsp canola oil
1 Tbsp seasoned rice vinegar

1 lb boneless pork country ribs
1 quart chicken broth
1/2 lb dried noodles (see Cook’s Note)
12 oz broccoli florets
1 red pepper, diced
1/2 cup shredded carrot

1/4 cup fresh pico de gallo Mexican salsa
toasted sesame seeds

Whisk the marinade ingredients together. Toss the pork ribs in a bowl, ziplock bag or casserole and tip in the marinade. You can cut the ribs into smaller pieces if they are big, so the marinade works on more surface area. Marinate at least an hour, if not overnight in the refrigerator. When ready to cook, return the ribs to room temperature.

Heat a grill to high. Put broth in a medium pot and bring to a simmer. Bring a medium pot of water to boil and slat generously with coarse salt.

Grill pork ribs for about 4-5 minutes per side, turning as they brown. Watch for burning as the sauce contains a good amount of sugar. Remove from grill when the pork ribs are just cooked through. 

Allow to rest on a cutting board, covered for 5 minutes.

While the ribs rest, Cook the pasta in the water for 6 minutes. Add the broccoli, pepper and carrots, and cook just until the pasta is al dente - another 1-2 minutes or so. Drain pasta.

Pour broth evenly into 4 large bowls. Distribute pasta among the bowls. Cut the pork into bite-sized pieces and distribute among the bowls. Top with pico do gallo salsa.

Serves 4.

Cook's Note:  I use an Udon type dried noodle here, but there are thousands available.  Use your favorite Asian noodle or even spaghetti, which works very well in Asian noodle dishes (especially Angel hair spaghetti).