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Kimchi Ramyeon

A Korean style ramyeon (라면) recipe from scratch topped with a stir fry of pork belly, kimchi and bean sprouts.
Course Entree, Soups & Stews
Cuisine Best, Korean
Level Intermediate
Main Ingredient Noodles, Pork
Diet Dairy-Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

For soup

  • 3 cups Tonkotsu stock
  • 1 tablespoon gukganjang Korean soy sauce for soup
  • 1 tablespoon gochugaru Korean chili flakes
  • 2 teaspoons doenjang Korean soybean paste
  • 1 teaspoon gochujang Korean chili paste
  • 2 fresh shiitake mushrooms (sliced)
  • 2 cloves garlic (finely grated)

for kimchi stir fry

  • 1 teaspoon toasted sesame oil
  • 2 ounces pork belly (sliced thinly)
  • 1/2 cup well-fermented kimchi (chopped)
  • 2 handfuls bean sprouts
  • 2 teaspoons gochujang
  • 1 teaspoon soy sauce

for black garlic oil (make ahead)

  • 1/4 cup toasted sesame oil
  • 5 cloves garlic grated

for serving

  • 1 teaspoon crispy fried shallots
  • 3 scallions (shredded and soaked in a large bowl of ice water for 30 minutes before being drained)
  • 1/2 batch fresh ramen noodles

Instructions

  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.