Kimchi Miso Pork Ramen
Kimchi Miso Pork Ramen
Ingredients
- 1 lb Pork Belly, cut into 1-inch thick pieces
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 cups Water
- 4 cloves Garlic Cloves, smashed
- 1 inch piece Ginger, sliced
- 2 stalks Scallions, cut into 2-inch pieces
- 6 cups Chicken Broth
- 1 cup Pork Belly Braising Liquid, strained
- 1/4 cup White Miso Paste
- 2 tablespoons Red Miso Paste
- 1 cup Kimchi, chopped, plus extra for serving
- 1/4 cup Kimchi Juice
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce, or to taste
- 1 tablespoon Gochujang (Korean Chili Paste), optional, for extra heat
- 12 oz Ramen Noodles, fresh or dried
- 4 whole Soft-Boiled Eggs (Ajitsuke Tamago), halved
- 2 stalks Scallions, thinly sliced, for garnish
- 4 sheets Nori (Seaweed Sheets), cut into strips
- 1 tablespoon Toasted Sesame Seeds, for garnish
- 1/2 cup Corn Kernels, optional
Instructions
- 1
Prepare the Braised Pork Belly: In a medium pot, combine the pork belly, soy sauce, mirin, sake, water, smashed garlic, sliced ginger, and 2-inch pieces of scallions. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork belly is very tender. Flip the pork belly halfway through cooking. Once tender, remove the pork belly from the liquid and let it cool slightly. Strain the braising liquid and reserve 1 cup for the broth. Slice the pork belly into bite-sized pieces.
⏱️ 120 min
- 2
Make the Ramen Broth: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute. Add the chopped kimchi and kimchi juice and cook for 2-3 minutes, stirring occasionally. Pour in the chicken broth and the reserved 1 cup of pork belly braising liquid. Bring to a simmer. In a small bowl, whisk together the white miso paste and red miso paste with a ladleful of the hot broth until smooth. Stir the miso mixture into the pot. Add the soy sauce and gochujang (if using). Simmer the broth gently for at least 15-20 minutes to allow the flavors to meld. Do not boil the broth after adding the miso, as this can diminish its flavor and beneficial properties. Taste and adjust seasoning if needed.
⏱️ 25 min
- 3
Cook the Ramen Noodles: Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min
- 4
Assemble the Ramen Bowls: Divide the cooked ramen noodles among four large ramen bowls. Ladle the hot broth over the noodles. Arrange the sliced braised pork belly, halved soft-boiled eggs, and extra chopped kimchi on top of the noodles. Garnish with sliced scallions, nori strips, and toasted sesame seeds. Add corn kernels if desired.
⏱️ 10 min
- 5
Serve immediately and enjoy the rich, complex flavors of your homemade Kimchi Miso Pork Ramen!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Miso Pork Ramen
Ingredients
- 1 lb Pork Belly, cut into 1-inch thick pieces
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 2 cups Water
- 4 cloves Garlic Cloves, smashed
- 1 inch piece Ginger, sliced
- 2 stalks Scallions, cut into 2-inch pieces
- 6 cups Chicken Broth
- 1 cup Pork Belly Braising Liquid, strained
- 1/4 cup White Miso Paste
- 2 tablespoons Red Miso Paste
- 1 cup Kimchi, chopped, plus extra for serving
- 1/4 cup Kimchi Juice
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce, or to taste
- 1 tablespoon Gochujang (Korean Chili Paste), optional, for extra heat
- 12 oz Ramen Noodles, fresh or dried
- 4 whole Soft-Boiled Eggs (Ajitsuke Tamago), halved
- 2 stalks Scallions, thinly sliced, for garnish
- 4 sheets Nori (Seaweed Sheets), cut into strips
- 1 tablespoon Toasted Sesame Seeds, for garnish
- 1/2 cup Corn Kernels, optional
Instructions
- 1
Prepare the Braised Pork Belly: In a medium pot, combine the pork belly, soy sauce, mirin, sake, water, smashed garlic, sliced ginger, and 2-inch pieces of scallions. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork belly is very tender. Flip the pork belly halfway through cooking. Once tender, remove the pork belly from the liquid and let it cool slightly. Strain the braising liquid and reserve 1 cup for the broth. Slice the pork belly into bite-sized pieces.
⏱️ 120 min - 2
Make the Ramen Broth: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute. Add the chopped kimchi and kimchi juice and cook for 2-3 minutes, stirring occasionally. Pour in the chicken broth and the reserved 1 cup of pork belly braising liquid. Bring to a simmer. In a small bowl, whisk together the white miso paste and red miso paste with a ladleful of the hot broth until smooth. Stir the miso mixture into the pot. Add the soy sauce and gochujang (if using). Simmer the broth gently for at least 15-20 minutes to allow the flavors to meld. Do not boil the broth after adding the miso, as this can diminish its flavor and beneficial properties. Taste and adjust seasoning if needed.
⏱️ 25 min - 3
Cook the Ramen Noodles: Cook the ramen noodles according to package directions until al dente. Drain well.
⏱️ 5 min - 4
Assemble the Ramen Bowls: Divide the cooked ramen noodles among four large ramen bowls. Ladle the hot broth over the noodles. Arrange the sliced braised pork belly, halved soft-boiled eggs, and extra chopped kimchi on top of the noodles. Garnish with sliced scallions, nori strips, and toasted sesame seeds. Add corn kernels if desired.
⏱️ 10 min - 5
Serve immediately and enjoy the rich, complex flavors of your homemade Kimchi Miso Pork Ramen!
⏱️ 2 min