kimchi ramyeon

One of my blog-related goals this year is to have more posts about food at least once a week, especially of noodles dishes since I just love eating them so much.

Here’s one for this week. Enjoy!

Kimchi Ramyeon
Serves 2

for soup
3 cups tonkotsu stock
1 tablespoon Korean soy sauce for soup (국간장 – gukganjang)
1 tablespoon Korean chili flakes (고추가루 – gochugaru)
2 teaspoon Korean soybean paste (된장 – doenjang)
1 teaspoon Korean chili paste (고추장 – gochujang)
2 shiitake mushrooms sliced
2 cloves of garlic finely grated

for kimchi stir fry
1 teaspoon sesame oil
2 ounces thinly sliced pork belly
1/2 cup well-fermented kimchi, chopped
2 handful bean spouts
2 teaspoons gochujang
1 teaspoon soy sauce

for black garlic oil
1/4 cup sesame oil
5 cloves of garlic grated

for serving
1 teaspoon cripsy shallots (deep fried minced shallots)
3 scallions (shredded and soaked in a large bowl of ice water for 30 minutes before being drained)
1/2 batch homemade ramen noodles

1. To make the black garlic oil, add the sesame oil into a small saucepan along with the grated garlic. Put the pan over medium low heat and let the garlic cook stirring occasionally until it is very dark brown. When the garlic is very dark, turn the heat down to low and let it cook until it is black. As soon as it hits black, turn off the heat and transfer the hot oil and garlic to a heatproof bowl. Let this mixture cool down completely. Add the cooled oil to a blender or food processor and blitz until there are no visible garlic particles left and the oil is uniformly black. It will taste burnt and slightly bitter, but this is okay as you only add a little bit to each bowl. Put it the oil in a container and refrigerate until you are ready to use it.

2. To make the ramyeon soup, add the tonkotsu stock, gukganjang, gochugaru, doenjang, gochujang, shitake mushrooms and garlic into a saucepan and heat over medium heat. Aside from the mushrooms, you don’t really need cook anything in the soup, so after it comes to a simmer turn down the heat until the noodles and kimchi stir-fry are ready.

3. Heat a frying pan over medium high heat. Add the sesame oil and the pork belly and fry until the pork is browned. Add the kimchi and bean sprouts and stir-fry until the bean sprouts are cooked and the kimchi is heated through. Add the gochujang and soy sauce and continue frying until the sauce has coated the kimchi and pork.

4. To serve, put a serving of cooked noodles into 2 bowls. Split the soup between the two bowl. Sprinkle each bowl of ramyeon with the crispy shallots. Top with the kimchi stir-fry. Put a mound of shredded scallions on top, and drizzle a teaspoon of black garlic oil onto each bowl. Eat immediately or the noodles will get soft.

{Image and recipe from Marc Matsumoto of No Recipes}

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4 thoughts on “kimchi ramyeon

  1. This recipe sounds so yummy and it looks amazing. I going to try it sometime soon:) Hugs and kisses

  2. Jinnie says:

    Mm.. this sounds so awesome. Two of my favorite things in the world combined. I’ll have to give this a try! :)

  3. Bunny Eats Design says:

    This looks like a flavour extravaganza :) I have a little trouble imagining that I could limit it to 2 ounces thinly sliced pork belly though. Pork belly is my favourite.

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