Spicy Kimchi Pork Ramen
A fusion bowl combining fermented kimchi with a spicy miso-based broth.
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Ingredients
- 2 servings Ramen noodles (fresh or dried)
- 200 grams Pork belly, thinly sliced
- 1 cup Aged Napa cabbage kimchi, chopped
- 4 cups Chicken or pork broth
- 2 tablespoons Red miso paste
- 1 tablespoon Gochujang (Korean chili paste)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Toasted sesame oil
- 2 pieces Soft-boiled eggs
- 2 stalks Green onions, sliced
- 1/4 cup Kimchi juice(optional)
Instructions
- 1
In a large pot or dutch oven, heat the sesame oil over medium-high heat and sear the pork belly slices until browned and crispy.
- 2
Add the minced garlic, grated ginger, and chopped kimchi to the pot, sautéing for 3-4 minutes until the kimchi softens and becomes fragrant.
- 3
Stir in the gochujang and red miso paste, coating the pork and kimchi mixture thoroughly to develop a deep, toasted flavor.
- 4
Pour in the broth and the kimchi juice, bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to meld the flavors.
- 5
While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to package instructions, then drain.
- 6
Taste the broth and adjust seasoning; if it is too salty, add a splash of water, or more gochujang for extra heat.
- 7
Divide the cooked noodles into two deep bowls and ladle the hot spicy kimchi broth and pork over them.
- 8
Top each bowl with a halved soft-boiled egg, a generous sprinkle of green onions, and optional sesame seeds before serving.
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