My Korean Ramen recipe uses leftovers from my Korean Belly Pork recipe to make a warm but not overly spicy broth spiked with chewy noodles, greens, a runny boiled egg and soft pork belly. Top tip - do not attempt to eat this while wearing a white shirt
Meanwhile, measure 2 tbsp Doengjang Paste, 1 tbsp Gochujang Paste, 1 tbsp Fish Sauce and 1 tbsp Chicken Stock Concentrate into the bottom of a medium saucepan.
Add a little of the boiled water to the pan and dissolve the pastes. Add a further 1 litre of the boiled water and bring to the boil.
Pop the kettle on again.
Boil The Eggs
Once boiling, add 2 Eggs to the stock and set a 7 minute timer.
After 7 minutes, remove the eggs with a slotted spoon. Run under cold water then set aside to cool a little.
Turn the stock down to a gentle simmer.
Prepare the Toppings
Prepare the rest of the ingredients by discarding any stalks from 50g Kale and placing in a deepish bowl.
Cover with boiling water and leave for 2 minutes or so before draining. Set the Kale aside.
Thinly slice 200g Korean Belly Pork or your meat/protein of choice. Lay the slices out in one layer over a plate. It should now be ready to reheat in the microwave for 1-2 minutes or in a dry frying pan on the hob.
Peel the boiled eggs and cut in half lengthways.
Peel off the outer layer and cut 2 Spring Onions into rounds, discarding the darker green parts.
Pull apart 200g Udon Noodles with your fingers and place in a deep bowl. Cover with boiling water and leave for 5 minutes to soften. If you like them with a little less chew, you can microwave them or boil them on the hob for a couple of minutes. Bear in mind they will soften a little more in the finished soup. Drain the noodles and set them aside.
Assemble the Ramen
Each bowl can now be put together.
Put the belly pork into the microwave or frying pan to warm for 1-2 minutes.
Meanwhile, split the noodles between two serving bowls.
Cover the noodles with the kale and 100g Fresh Beansprouts.
Take the belly pork out of the microwave and place half in each bowl.
Gently pour half of the stock into each bowl.
Top each bowl with 2 egg halves and garnish with the sliced spring onions.