There’s nothing more comforting than a hot bowl of soupy ramen noodles. This week, Karen’s sharing her version, which is made with pork belly, soft-boiled eggs and gochujang, a spicy chilli paste popular in Korean cuisine. The result is utterly delicious.
Ingredients
Method
Heat stock and water in a medium saucepan until simmering. Add soy, sesame, chilli flakes and paste, and miso, then stir to combine. Keep broth warm over low heat.
Cook ramen noodles according to packet instructions, omitting flavour sachets. Keep warm.
To make chilli pork or chicken, heat a wok or frying pan over high until very hot. Add oil and heat briefly, then add garlic and fry quickly, until fragrant. Add meat and stir-fry for about 90 seconds. Add chilli paste, sugar, pepper, shallots, sesame seeds and sesame oil and stir through.
Bring broth back to a simmer. Divide noodles between 2 warm, deep bowls, then pour over broth.
Top each bowl with egg, bean sprouts and pork or chicken. Garnish with kimchi, shallots and coriander or shiso leaves. Serve.
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