Ingredients
Scale
- 400g curly ramen noodles (fresh or dried)
- 2 tbsp chili oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups chicken or dashi broth
- 1 cup water
- 2 tbsp mirin
- 2 tsp rice vinegar
- 2 tsp brown sugar
- 2 tbsp pork belly, thinly sliced and pan-fried
- 2 soft-boiled eggs, halved
- ½ cup charred corn kernels
- Few slices of black fungus (or shiitake mushrooms)
- Fresh cilantro and sliced scallions for garnish
Instructions
- In a saucepan, heat chili oil over medium heat. Add garlic, ginger, smoked paprika, and Gochujang; sauté 1 minute until fragrant.
- Pour in chicken or dashi broth, water, soy sauce, mirin, rice vinegar, and brown sugar. Simmer 10 minutes.
- Meanwhile, cook noodles according to package instructions, drain, and set aside.
- Warm pork belly in a skillet until crispy at the edges.
- Assemble bowls: divide noodles, pour hot broth over, and top with pork belly, egg halves, corn, black fungus, scallions, and cilantro. Drizzle with extra chili oil.
Notes
- For extra heat, add Sichuan peppercorns or extra gochujang.
- Vegetarian option: use mushroom broth and swap pork for seared tofu or tempeh.
- Add a splash of lime juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Fusion Asian
- Diet: Contains: Wheat, Soy, Eggs, Pork; Can be made Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg
