Tingly Korean pork noodle ramyeon

Tingly Korean pork noodle ramyeon

4.0 18 ratings

Prep. 10 min

Total 50 min

4 portions

Ingredients

Tingly broth base

Korean chilli paste (gochujang) (see Tip)
30 - 50 g
Japanese soy sauce
5 g
brown sugar
20 g
sesame oil plus extra to toss
20 g
tomato paste
25 g
peanut butter
60 g
ground paprika
½ tsp
gochujaru (Korean chilli flakes) to taste
1 - 2 tbsp
ground black pepper
¼ tsp
sea salt
¼ tsp

Tingly pork topper

garlic cloves
4
spring onion/green onion trimmed and cut into halves
1
piece fresh ginger peeled
3 cm
sesame oil
20 g
brown onions cut into quarters
200 g
Sichuan peppercorns
1 ½ tsp
pork mince broken into pieces
400 g
white miso paste
1 tbsp

Ramyeon broth

hot water
1200 g
Chicken stock paste (see Tip)
20 g
rice wine vinegar
10 g
Japanese soy sauce
10 g
eggs
4
coconut milk
400 g
dried ramen noodles
240 g
sesame oil to coat
spring onions/green onions finely sliced, to garnish
2
white sesame seeds to garnish
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 2101.8 mg

Protein 39.9 g

Calories 4531.8 kJ / 1083.1 kcal

Fat 70.8 g

Fibre 5.6 g

Saturated Fat 31.8 g

Carbohydrates 63.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Flavours of Korea 15 Recipes
Australia and New Zealand

You might also like...

Show all

Traditional minestrone

45 min

Spiced lentil vegetable soup

1 h 30 min

Wonton soup (pork)

45 min

Thai green broccoli and spinach soup

25 min

Homemade miso soup

55 min

Lamb and barley soup

50 min

Carrot and coriander soup

30 min

Tomato soup with ham and cheese wands

1 h 20 min

Fish soup

40 min

Spiced Moroccan lentil soup

40 min

Minestrone

40 min

Moroccan harira soup with chicken

55 min

Show all