The Pork Belly Bomb: Umami-Packed Miso Ramen
The Pork Belly Bomb: Umami-Packed Miso Ramen
Ingredients
For the Braised Pork Belly
- 2 pounds Pork Belly, skin on, cut into 2-inch pieces
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 1/4 cup Brown Sugar, packed
- 3 inches Fresh Ginger, sliced
- 4 Garlic, cloves, smashed
- 4 Scallions, roughly chopped
- 4 cups Water
For the Quick Pickled Radish
- 1 cup Daikon Radish, thinly sliced into rounds
- 1/2 cup Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
For the Umami Miso Broth
- 6 cups Low-Sodium Chicken Stock
- 1/2 cup White Miso Paste
- 2 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 1 tablespoon Fish Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Fresh Ginger, grated
- 2 Garlic, cloves, minced
For the Ramen Assembly & Toppings
- 16 ounces Fresh Ramen Noodles, (4 servings)
- 4 Large Eggs
- 1 cup Kimchi, drained
- 1/2 cup Scallions, thinly sliced, green parts only
- 2 Nori Sheets, cut into thin strips
- 2 tablespoons Toasted Sesame Seeds
- 1 teaspoon Gochugaru, optional, for extra spice
- 8 Lettuce Leaves, such as Boston or butter lettuce, for ssäm-style eating
Instructions
- 1
Prepare the Braised Pork Belly: In a large, heavy-bottomed pot or Dutch oven, sear the pork belly pieces over medium-high heat until golden brown on all sides, about 5 minutes per side. Drain any excess fat. Add the soy sauce, mirin, sake, brown sugar, sliced ginger, smashed garlic, and chopped scallions to the pot. Pour in 4 cups of water, ensuring the pork is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the pork is fork-tender. Remove pork belly from liquid and let rest for 15 minutes before slicing into 1/2-inch thick pieces. While warm, you can brush with a simple glaze made from 2 tablespoons of the braising liquid reduced with 1 teaspoon of gochujang and 1 teaspoon of honey.
⏱️ 190 min - 2
Make the Quick Pickled Radish: In a small bowl, combine the thinly sliced daikon radish, rice vinegar, granulated sugar, and kosher salt. Stir well to dissolve the sugar and salt. Let stand at room temperature for at least 30 minutes, stirring occasionally, while you prepare the rest of the ramen components. This can also be made ahead and refrigerated.
⏱️ 30 min - 3
Prepare the Umami Miso Broth: In a large pot, combine the low-sodium chicken stock, white miso paste, gochujang, soy sauce, fish sauce, sesame oil, grated fresh ginger, and minced garlic. Whisk until the miso and gochujang are fully dissolved. Bring the broth to a gentle simmer over medium heat, stirring occasionally. Do not bring to a rolling boil, as this can diminish the delicate flavors of the miso. Keep warm over low heat.
⏱️ 15 min - 4
Cook the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the 4 large eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and slice them in half lengthwise.
⏱️ 10 min - 5
Cook the Ramen Noodles: Bring a large pot of unsalted water to a rolling boil. Add the fresh ramen noodles and cook according to package directions, typically 2 to 3 minutes, until al dente. Drain the noodles well.
⏱️ 5 min - 6
Assemble the Ramen Bowls: Divide the cooked and drained ramen noodles evenly among 4 large ramen bowls. Ladle the hot umami miso broth over the noodles. Arrange several slices of the braised pork belly, a generous spoonful of kimchi, a portion of the quick pickled radish, two halves of a soft-boiled egg, and a sprinkle of sliced scallions and toasted sesame seeds in each bowl. Garnish with strips of nori. For a true Momofuku experience, offer extra gochugaru on the side for those who like more heat, and encourage ssäm-style eating by wrapping pieces of pork belly and kimchi in lettuce leaves.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
The Pork Belly Bomb: Umami-Packed Miso Ramen
Ingredients
For the Braised Pork Belly
- 2 pounds Pork Belly, skin on, cut into 2-inch pieces
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 1/4 cup Sake
- 1/4 cup Brown Sugar, packed
- 3 inches Fresh Ginger, sliced
- 4 Garlic, cloves, smashed
- 4 Scallions, roughly chopped
- 4 cups Water
For the Quick Pickled Radish
- 1 cup Daikon Radish, thinly sliced into rounds
- 1/2 cup Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
For the Umami Miso Broth
- 6 cups Low-Sodium Chicken Stock
- 1/2 cup White Miso Paste
- 2 tablespoons Gochujang
- 2 tablespoons Soy Sauce
- 1 tablespoon Fish Sauce
- 1 teaspoon Sesame Oil
- 1 tablespoon Fresh Ginger, grated
- 2 Garlic, cloves, minced
For the Ramen Assembly & Toppings
- 16 ounces Fresh Ramen Noodles, (4 servings)
- 4 Large Eggs
- 1 cup Kimchi, drained
- 1/2 cup Scallions, thinly sliced, green parts only
- 2 Nori Sheets, cut into thin strips
- 2 tablespoons Toasted Sesame Seeds
- 1 teaspoon Gochugaru, optional, for extra spice
- 8 Lettuce Leaves, such as Boston or butter lettuce, for ssäm-style eating
Instructions
- 1
Prepare the Braised Pork Belly: In a large, heavy-bottomed pot or Dutch oven, sear the pork belly pieces over medium-high heat until golden brown on all sides, about 5 minutes per side. Drain any excess fat. Add the soy sauce, mirin, sake, brown sugar, sliced ginger, smashed garlic, and chopped scallions to the pot. Pour in 4 cups of water, ensuring the pork is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the pork is fork-tender. Remove pork belly from liquid and let rest for 15 minutes before slicing into 1/2-inch thick pieces. While warm, you can brush with a simple glaze made from 2 tablespoons of the braising liquid reduced with 1 teaspoon of gochujang and 1 teaspoon of honey.
⏱️ 190 min - 2
Make the Quick Pickled Radish: In a small bowl, combine the thinly sliced daikon radish, rice vinegar, granulated sugar, and kosher salt. Stir well to dissolve the sugar and salt. Let stand at room temperature for at least 30 minutes, stirring occasionally, while you prepare the rest of the ramen components. This can also be made ahead and refrigerated.
⏱️ 30 min - 3
Prepare the Umami Miso Broth: In a large pot, combine the low-sodium chicken stock, white miso paste, gochujang, soy sauce, fish sauce, sesame oil, grated fresh ginger, and minced garlic. Whisk until the miso and gochujang are fully dissolved. Bring the broth to a gentle simmer over medium heat, stirring occasionally. Do not bring to a rolling boil, as this can diminish the delicate flavors of the miso. Keep warm over low heat.
⏱️ 15 min - 4
Cook the Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the 4 large eggs into the boiling water and cook for exactly 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs and slice them in half lengthwise.
⏱️ 10 min - 5
Cook the Ramen Noodles: Bring a large pot of unsalted water to a rolling boil. Add the fresh ramen noodles and cook according to package directions, typically 2 to 3 minutes, until al dente. Drain the noodles well.
⏱️ 5 min - 6
Assemble the Ramen Bowls: Divide the cooked and drained ramen noodles evenly among 4 large ramen bowls. Ladle the hot umami miso broth over the noodles. Arrange several slices of the braised pork belly, a generous spoonful of kimchi, a portion of the quick pickled radish, two halves of a soft-boiled egg, and a sprinkle of sliced scallions and toasted sesame seeds in each bowl. Garnish with strips of nori. For a true Momofuku experience, offer extra gochugaru on the side for those who like more heat, and encourage ssäm-style eating by wrapping pieces of pork belly and kimchi in lettuce leaves.
⏱️ 10 min