Okinawa Jaja Soba (Soba With Kimchi and Miso Meat Sauce)

READY IN: 35mins




  • Start by preparing the vegetables to be used. Slice the cucumber, scallions and carrot into fine strips.
  • Cut the bitter melon in half then use a spoon to scoop out the white part in the middle which contains the seeds. Slice the bitter melon crosswise thinly.
  • Grate the garlic then mince the white part of scallions. In a bowl, combine the garlic, scallions, sugar, awamori and miso paste.
  • Bring water in a pot to a boil then boil the carrot strips for about 2 minutes or until preferred doneness. Remove the carrot from pan then rinse it with cold running water.
  • On the same pot, bring back water into a boil then add half a teaspoon of salt. Put the sliced bitter melon then boil it for 2-3 minutes or until soft. Remove the bitter melon from the pan then immediately rinse with cold running water to stop the cooking process and to keep its nice green color.
  • Heat a pan using medium heat then add a tablespoon of sesame oil. Put the ground pork into the pan then stir fry until the color turns brown and is cooked through.
  • Make a space in the middle of the pan then add doubanjiang. Cook for about a minute in the middle then mix it well with the ground pork.
  • Add the miso sauce then pour half a cup of water. Bring to a boil then reduce the heat to low then cook until most of the liquid is reduced which takes about 20 minutes. Remove the pan from heat.
  • Cook the soba noodles following the instructions in the package then drain and immediately rinse with cold running water. Toss it with half a tablespoon of sesame oil to prevent the noodles from sticking.
  • Put a serving amount of the soba noodles on a plate. Add some kimchi then the miso meat sauce on top. Add a few slices of the bitter melon then the rest of the strips of vegetables.
  • Add a few drops of chili oil if you prefer your jaja soba to be spicier.