Baek Jong-won’s Pork Belly Ramen: A Flavorful Delight
Baek Jong-won’s Pork Belly Ramen: A Flavorful Delight
Baek Jong-won’s Pork Belly Ramen Recipe: Elevating Instant Noodles with Depth of Flavor
Let’s make the popular Pork Belly Ramen recipe shared by Baek Jong-won on the TV show ‘Master in the House’! This recipe adds a wonderful depth of flavor to instant noodles, making it feel like a restaurant-quality dish right in your own kitchen.
Main Ingredients- 1 packet of instant ramen
- 150g thinly sliced pork belly (daepae samgyeopsal)
- 1 handful of bean sprouts (optional, for added crunch)
- 20cm green onion
- 1/2 onion
Seasonings- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (anchovy or sand lance)
Cooking Instructions
Step 1
First, finely chop the green onion and thinly slice the onion. Since these vegetables will be cooked down, chopping them into manageable pieces is recommended.
Step 2
Prepare about 150g to 200g of thinly sliced pork belly. You can adjust the amount to your preference. Cutting it into bite-sized pieces will make it easier to eat.
Step 3
Bean sprouts were not part of the original recipe, but I’ve added them personally for an extra crunchy texture. If you like that extra bite, feel free to add them! They are optional.
Step 4
Gather your seasoning ingredients: soy sauce, fish sauce (either anchovy or sand lance fish sauce will work perfectly), and red pepper flakes.
Step 5
It’s crucial to add hot water to the ramen, so start boiling your water in advance. Boil about 100ml more water than the amount indicated on the ramen package. This ensures the broth doesn’t become too diluted after adding all the ingredients.
Step 6
Heat a pan over medium heat and add the thinly sliced pork belly and the chopped green onion.
Step 7
Sauté until the pork belly is cooked through and has released some of its fat. Keep stirring as it cooks.
Step 8
Once the pork belly is mostly cooked, add the thinly sliced onion and continue to stir-fry until the onion becomes translucent.
Step 9
If you’re adding bean sprouts, toss them in with the onions and stir-fry briefly. Be careful not to overcook them; they should remain slightly crisp.
Step 10
When the onions are translucent and the bean sprouts are wilted, push the cooked pork belly and vegetables to one side of the pan. This creates space to toast the spices and infuse a smoky aroma.
Step 11
In the cleared space on the pan, add 1 tablespoon of red pepper flakes.
Step 12
Next to the red pepper flakes, add 1 tablespoon of soy sauce. Stir-fry just the spices briefly, taking care not to burn them, until they release their fragrant, smoky aroma. This step is key for a richer flavor.
Step 13
Once the red pepper flakes and soy sauce are well toasted, mix them thoroughly with the pork belly and vegetables in the pan. You’ll notice a wonderful, deep aroma developing.
Step 14
Pour the pre-boiled hot water into the pan. Be cautious of splattering hot water.
Step 15
Bring the water to a rolling boil over high heat.
Step 16
Once boiling, add the ramen soup powder and the ramen noodles.
Step 17
Add the 1/2 tablespoon of fish sauce to the boiling broth. This adds a fantastic umami boost.
Step 18
Cook the ramen noodles until they are perfectly tender, typically about 3-4 minutes. Check occasionally to prevent them from becoming mushy. Finally, serve the delicious Pork Belly Ramen generously in a bowl and enjoy every slurp!
