Another Cabbage Noodle Soup

When you throw together a bunch of random ingredients and make something SOOOOO good you never write it down because it was so simple. You didn't even follow a recipe! Well, you will also never make it again. I speak from experience. 

This morning's late breakfast was delicious, light, filling, warm... and I'll never make it again if I don't write it down. So here goes. 

Ingredients:
a spoonful of pork cracklings and lard (or other cooking oil)
2 cloves of garlic, chopped
1 inch knob of ginger, shredded or chopped
1/4 of a head of cabbage, shredded
4-8 ounces of steak diced into small pieces
a drizzle of sesame oil
salt 
2 Tablespoons sake
about a quart of broth
2 bunches of fresh Korean noodles
1 scallion, thinly chopped into rings
chili garlic sauce
​chili bamboo shoots

Directions:
1. Warm the broth and add a little ginger, the scallion, and salt to taste.

2. In a separate sauté pan, heat a generous spoonful of pork cracklings and lard. Once it's hot and bubbly, add the rest of the ginger and all of the garlic. Add the meat, and once it has browned a little, add the cabbage. Season with some salt, and add the sake while the cabbage finishes cooking. Drizzle a little sesame oil over it.

3. Cook the noodles in plenty of fresh boiling water, strain, and rinse. Divide the noodles among the bowls and top with the cabbage mixture. Pour over the hot broth and serve.

​4. Season with chili garlic sauce and bamboo shoots.