Recipe: Appetizing Pork Kimchi Ramen

Pork Kimchi Ramen. The sautéed pork with garlic, Korean fermented spicy cabbage with noodles and fish sauce explodes with flavor! The umami from the cabbage and fish sauce take this ramen hack recipe to another level. Set aside ½ cup of the chopped kimchi in the refrigerator.

Add the sesame oil and the pork belly and fry until the pork is browned. Add the kimchi and bean sprouts and stir-fry until the bean sprouts are cooked and the kimchi is heated through. Add the gochujang and soy sauce and continue frying until the sauce has coated the kimchi and pork. You can cook Pork Kimchi Ramen using 9 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Pork Kimchi Ramen

1. You need 1 sheet of Seaweed.
2. You need 2 of Eggs.
3. You need 1 TSP of Garlic.
4. It's 1 TSP of Ginger.
5. Prepare 50 g of Chinese Chive.
6. It's 50 g of Bean sprouts.
7. It's 300 g of Pork (spicy flavored).
8. It's 300 g of Kimchi.
9. You need 2 of PKGS Your favorite instant noodle.

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! This is the Niku Ramen with pork!

Pork Kimchi Ramen instructions

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!.

The side is a small bowl of their Japanese fried rice! Stopped by this ramen place yesterday after taking a stroll through downtown riverside. While Gavigan tends to eat mostly fresh ramen, she does keep a stash of instant at home, and last week she gussied up a bowl with pulled pork, yuzu gochujang, bacon drippings and kimchi. Heat a large skillet over medium-high heat. Add the oil, then add onions, and garlic.