Spicy Buta Pork Kimchi Ramen Recipe with miso or shoyu ramen soup

Ingredients

Ramen Noodles 

  • At least 6¼ cups or 1.5L of Water 

 

Soup 

 

Toppings 

  • 100 g or 1/4 lb thinly sliced pork 
  • 1/4 cup Kimchi (shredded) 
  • 1 stalk Green Onion (shredded) 
  • 1 Garlic Clove (minced) 
  • 1/4 tsp Ginger (minced) 
  • Salt  
  • Black Pepper 
  • 1/2 tbsp Cooking Oil 
  • 1 Egg (whisked/beaten)
Spicy Buta Pork Kimchi Ramen Recipe with miso or shoyu ramen soup

Miso Flavor, Shoyu Flavor, Meat & Poultry, Spicy, Fusion 


Spicy Buta Kimchi Ramen

The fermented kimchi, juicy and rich pork, and miso base are so delicious that even those who usually don’t eat spicy food can recommend it. It is a great home-cooking recipe!
 

The egg tones down the spiciness, thus allowing room to create your custom level of heat. 

Cheese on top of the hot ramen is a very good option as well. 


Ingredients

Ramen Noodles 

 

Soup 

 

Toppings 

  • 100 g or 1/4 lb thinly sliced pork 
  • 1/4 cup Kimchi (shredded) 
  • 1 stalk Green Onion (shredded) 
  • 1 Garlic Clove (minced) 
  • 1/4 tsp Ginger (minced) 
  • Salt  
  • Black Pepper 
  • 1/2 tbsp Cooking Oil 
  • 1 Egg (whisked/beaten)

Instructions

1) Heat a pan over medium heat and coat it with cooking oil. Cook garlic and ginger, and sliced pork first. When the pork is cooked halfway, add green onion and kimchi. When all the ingredients are cooked, add salt and pepper to taste. 

2) Cook the noodles. 

3) Make the ramen soup. While it is boiling, swirl the beaten egg into the soup. 

4) Pour soup only into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Top with the cooked pork and veggies.