Pork Kimchi Ramen
Pork Kimchi Ramen

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, pork kimchi ramen. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ramen has exploded here in NY. For the past year or two, the ramen scene in the city has been growing at a crazy awesome rate. Korean Pork and KimChi Noodle Stir Fry (Kimchee) If you love Korean flavors, then this pork and kimchi noodle stir fry recipe is for you!

Pork Kimchi Ramen is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pork Kimchi Ramen is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook pork kimchi ramen using 9 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Pork Kimchi Ramen:
  1. Prepare 1 sheet Seaweed
  2. Make ready 2 Eggs
  3. Make ready 1 TSP Garlic
  4. Get 1 TSP Ginger
  5. Prepare 50 g Chinese Chive
  6. Make ready 50 g Bean sprouts
  7. Prepare 300 g Pork (spicy flavored)
  8. Take 300 g Kimchi
  9. Make ready 2 PKGS Your favorite instant noodle

Cook a pack of instant ramen, add mushrooms, pork slices and kimchi. Top with cheese slices and leave to melt. Transfer to a bowl, garnish with scallions and drop an egg yolk in. Noodles!), a manga series that Alex had been enjoying.

Instructions to make Pork Kimchi Ramen:
  1. Bring a large pot of water to boil. Do not cook the noodle yet.
  2. Cut seaweed into 4 sheets
  3. Boil water then put eggs for 7 min. Put the boiled eggs into the iced cold water for 2 minutes then crack them. (This way the egg shells are easy to peel)
  4. Slice them with egg slicer
  5. Separate chinese chives into root part and leaf part. Cut root part half inch size and leaf part into 2 inches size cut. (Because root side takes more time to sauté)
  6. Cut kimchi and pork into bite size.
  7. Heat oil in a large pan over medium-high heat. Sauté garlic and ginger for one minute to get the aroma.
  8. Add pork and cook for 5 min with high heat. You don’t want to move the meat too much to get the crispiness
  9. (This time, we used already flavored meat but if you are using non-flavored meat, you can flavor with salt, pepper, red chili pepper and ginger power before you sauté)
  10. Add root side chinese chives then stir until chives are soft, 1 minute.
  11. Add kimchi and sauté for 3 minutes.
  12. Turn off the heat then add leaf side chinese chives and bean sprouts then stir them well. (They will be cooked with left over heat)
  13. Now you can cook noodles, don’t over cook it. Set the timer for one minute shorter for Al dente. This time we used these noodles but you can use anything you like.
  14. Decorate them pretty and enjoy!

Rather than try and reinterpret traditional ramen toppings like chashu or menma, I decided to crown my ramyeon with a stir-fry of pork belly, well fermented kimchi and beansprouts. The noodles are thin and toothsome thanks to the kansui in them that reacts with the flour to give the noodles an extra chewy texture. The spicy kimchi flavor is way better than the regular old flavor packet! In a medium pot, add the vegetable oil and the shiitake mushrooms. Add the kimchi juice, stock, Korean red pepper powder (gochugaru), sugar, and sesame oil.

So that’s going to wrap this up with this special food pork kimchi ramen recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!