Chewy Pork Cartilage Ramen
Chewy Pork Cartilage Ramen
The Ultimate Hangover Cure: Spicy and Rich Pork Cartilage Ramen Recipe
A deeply flavorful hangover ramen made with affordable and delightfully chewy pork cartilage. This recipe offers a satisfying chew and a rich broth, perfect for filling you up and warming your soul!
Essential Ingredients- 150g pork cartilage (odoripyeong)
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or similar)
- 1/4 onion
- 1 packet ramen noodles
- 1.5 Tbsp soy sauce
- 1.5 Tbsp red pepper flakes (gochugaru)
- 550ml water
- 1 stalk green onion
Cooking Instructions
Step 1
First, rinse the pork cartilage and pat it dry. Then, mix it with a pinch of black pepper and 1 tablespoon of cooking wine. This step helps tenderize the cartilage and remove any gamey odors, ensuring a more delicious final dish.
Step 2
Peel the onion and slice it thinly into strips. This will add a pleasant texture and a refreshing sweetness to the broth.
Step 3
Wash the green onion and slice it diagonally, about 1cm thick. The aromatic quality of the green onion will enhance the overall flavor profile of the ramen.
Step 4
Prepare one packet of your favorite ramen noodles. While any ramen will work, we recommend one with a spicy broth base for this recipe.
Step 5
Heat a pot over high heat without adding any oil. Add the marinated pork cartilage and stir-fry. The natural fat from the cartilage will render, creating a savory and rich base. Cook until the cartilage is lightly browned on the outside.
Step 6
Once the pork cartilage is about halfway cooked and has changed color, add the sliced onion and green onion. Stir-fry until the vegetables soften slightly. The moisture and aroma released from the vegetables will meld beautifully with the cartilage.
Step 7
When you can smell the fragrant aroma from the vegetables, pour 1.5 tablespoons of soy sauce along the sides of the pot. Stir-fry over high heat quickly. This high-heat caramelization of the soy sauce will deepen the umami flavor.
Step 8
After the soy sauce has infused with the ingredients, add 1.5 tablespoons of red pepper flakes (gochugaru). Continue to stir-fry over high heat, ensuring the flakes don’t burn. Coat all the ingredients evenly with the chili powder.
Step 9
Once the red pepper flakes are well distributed, add 550ml of water and the ramen soup base. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer to allow the flavors to meld together.
Step 10
When the broth is boiling vigorously again, add the ramen noodles. Cook according to your preference for noodle texture. Once the noodles are cooked to your liking, turn off the heat and serve immediately. Enjoy the delightful combination of chewy pork cartilage and spicy, rich broth!
