Black Bean Tantanmen
Black Bean Tantanmen
Ingredients
For the Pork Topping
- 200-250 g ground pork
- 1-2 tablespoons oil
- 4-5 garlic, cloves, minced
- 1 ginger, thumb-sized piece, minced
- 2-3 tablespoons black bean paste (Chunjang)
- 1-2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon mirin
- 1-2 tablespoons water
- 1 pinch salt
For the Broth Base
- 1-2 tablespoons tahini
- 1 tablespoon black bean paste (Chunjang)
- 1 tablespoon soy sauce
- 1-2 teaspoons chili oil (Black Bean Rayu)
- 150-200 ml coconut milk
- 200-300 ml chicken stock
For the Noodles & Garnish
- 4 packets ramen noodles
- 2-3 stalks spring onions, chopped, plus 1 whole stem for garnish
- 4 soft-boiled egg
- 1 teaspoon Black Bean Rayu, a drizzle, for finishing
Instructions
- 1
Mince the garlic cloves and the thumb-sized piece of ginger. Chop the spring onions, reserving one whole stem for garnish.
⏱️ 5 min
- 2
Heat a pan over medium-high heat and add 1-2 tablespoons of oil. Add 200-250g of ground pork to the pan. Season the pork with a pinch of salt. Break up the pork with a utensil and brown it thoroughly.
⏱️ 7 min
- 3
Once the pork is browned, add the minced garlic and ginger to the pan. Sauté for a short period until fragrant, about 1 minute.
⏱️ 1 min
- 4
Stir in 2-3 tablespoons of black bean paste (Chunjang), 1-2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of mirin, and 1-2 tablespoons of water. Mix everything well until the pork is coated in a glossy and sticky black bean garlic sauce. Set aside.
⏱️ 5 min
- 5
In each of four serving bowls, combine 1-2 tablespoons of tahini, 1 tablespoon of black bean paste (Chunjang), 1 tablespoon of soy sauce, 1-2 teaspoons of black bean rayu, 150-200ml of coconut milk, and 200-300ml of chicken stock. Whisk or stir vigorously until all ingredients are well combined and the mixture is smooth and creamy.
⏱️ 5 min
- 6
Bring a pot of water to a boil. Add 1 packet of ramen noodles per serving and cook according to package instructions until tender. Drain the noodles well.
⏱️ 3 min
- 7
Add the drained ramen noodles directly into the prepared broth base in each serving bowl. Top the noodles and broth with the cooked black bean pork topping.
⏱️ 2 min
- 8
Garnish generously with the chopped spring onions and the whole spring onion stem. Place a soft-boiled egg on top of each bowl. Add an additional drizzle of black bean rayu for a warm, spicy finish.
⏱️ 2 min
- 9
Stir everything together before enjoying.
Kitchen Tools
Nutrition Facts (per serving)
Black Bean Tantanmen
For the Pork Topping
- 200-250 g ground pork
- 1-2 tablespoons oil
- 4-5 garlic, cloves, minced
- 1 ginger, thumb-sized piece, minced
- 2-3 tablespoons black bean paste (Chunjang)
- 1-2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon mirin
- 1-2 tablespoons water
- 1 pinch salt
For the Broth Base
- 1-2 tablespoons tahini
- 1 tablespoon black bean paste (Chunjang)
- 1 tablespoon soy sauce
- 1-2 teaspoons chili oil (Black Bean Rayu)
- 150-200 ml coconut milk
- 200-300 ml chicken stock
For the Noodles & Garnish
- 4 packets ramen noodles
- 2-3 stalks spring onions, chopped, plus 1 whole stem for garnish
- 4 soft-boiled egg
- 1 teaspoon Black Bean Rayu, a drizzle, for finishing
Instructions
- 1
Mince the garlic cloves and the thumb-sized piece of ginger. Chop the spring onions, reserving one whole stem for garnish.
⏱️ 5 min - 2
Heat a pan over medium-high heat and add 1-2 tablespoons of oil. Add 200-250g of ground pork to the pan. Season the pork with a pinch of salt. Break up the pork with a utensil and brown it thoroughly.
⏱️ 7 min - 3
Once the pork is browned, add the minced garlic and ginger to the pan. Sauté for a short period until fragrant, about 1 minute.
⏱️ 1 min - 4
Stir in 2-3 tablespoons of black bean paste (Chunjang), 1-2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of mirin, and 1-2 tablespoons of water. Mix everything well until the pork is coated in a glossy and sticky black bean garlic sauce. Set aside.
⏱️ 5 min - 5
In each of four serving bowls, combine 1-2 tablespoons of tahini, 1 tablespoon of black bean paste (Chunjang), 1 tablespoon of soy sauce, 1-2 teaspoons of black bean rayu, 150-200ml of coconut milk, and 200-300ml of chicken stock. Whisk or stir vigorously until all ingredients are well combined and the mixture is smooth and creamy.
⏱️ 5 min - 6
Bring a pot of water to a boil. Add 1 packet of ramen noodles per serving and cook according to package instructions until tender. Drain the noodles well.
⏱️ 3 min - 7
Add the drained ramen noodles directly into the prepared broth base in each serving bowl. Top the noodles and broth with the cooked black bean pork topping.
⏱️ 2 min - 8
Garnish generously with the chopped spring onions and the whole spring onion stem. Place a soft-boiled egg on top of each bowl. Add an additional drizzle of black bean rayu for a warm, spicy finish.
⏱️ 2 min - 9
Stir everything together before enjoying.