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Tingly Korean pork noodle ramyeon
Ingredients
Tingly broth base
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Korean chilli paste (gochujang) (see Tip)30 - 50 g
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Japanese soy sauce5 g
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brown sugar20 g
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sesame oil plus extra to toss20 g
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tomato paste25 g
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peanut butter60 g
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ground paprika½ tsp
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gochujaru (Korean chilli flakes) to taste1 - 2 tbsp
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ground black pepper¼ tsp
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sea salt¼ tsp
Tingly pork topper
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garlic cloves4
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spring onion/green onion trimmed and cut into halves1
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piece fresh ginger peeled3 cm
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sesame oil20 g
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brown onions cut into quarters200 g
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Sichuan peppercorns1 ½ tsp
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pork mince broken into pieces400 g
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white miso paste1 tbsp
Ramyeon broth
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hot water1200 g
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Chicken stock paste (see Tip)20 g
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rice wine vinegar10 g
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Japanese soy sauce10 g
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eggs4
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coconut milk400 g
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dried ramen noodles240 g
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sesame oil to coat
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spring onions/green onions finely sliced, to garnish2
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white sesame seeds to garnish1 tsp
Difficulty
easy
Nutrition per 1 portion
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