Gochujang Pork Belly Ramen
Skip storebought options, and make this savory, spicy, umami gochujang pork belly ramen with pickled onions instead!
Servings: 6
Calories: 1433kcal
Ingredients
Pork Ramen Broth:
- 2 lb pork bones
- 3 tablespoon oil
- 1 bulb garlic
- 6 inches fresh ginger root
- 5 green onions, cut into thirds
- 1 cup bonito flakes
- 1 oz dried shiitake mushrooms
- 1 cup sake
- ½ cup soy sauce
- ¼ cup rice vinegar
- 1 sheet kombu
Gochujang Pork Belly:
- 2 lb pork belly
- 5 garlic cloves, smashed
- 3 inches fresh ginger root
- 2 green onions, cut into thirds
- 2 cups sake
- ½ cup applesauce
- ½ cup gochujang
- ¼ cup soy sauce
- ¼ cup rice vinegar
Other Ingredients:
- 6 cups cooked ramen noodles (homemade or store-bought)
- 8 oz brown clamshell mushrooms (or your favorite mushroom)
- sugar snap peas, cut in half lengthwise
- 3 eggs, soft boiled, cut in half
- fresh radish sprouts
- pickled red onions
Instructions
Pork Ramen Broth:
- Preheat oven to 450°F. Line a sheet pan with foil. Roast bones on sheet pan for 25-30 minutes.
- Heat oil in large stock pot (mine is 8 quarts). Add garlic, ginger, bonito flakes, dried mushrooms, and green onions. Saute 5 minutes or until fragrant. Add in bones and drippings from the pan.
- Deglaze pan with sake. Simmer until liquid has reduced by half.
- Add soy sauce, rice vinegar, and kombu. Fill stock pot with water. Simmer for at least 8 hours.
- Remove bones from broth. Strain broth with fine mesh strainer. Serve hot. Freeze any leftovers in zippered bag.
Gochujang Pork Belly:
- Heat deep skillet over medium-high heat. Add pork belly, fat side down. Cook until browned and some fat has rendered down, about 5 minutes. Cook on all other sides until browned, about 3 minutes per side. Remove pork belly to a plate and set aside.
- While pan is still hot, add in green onions, garlic, and ginger. Cook until fragrant and slightly softened, about 3 minutes.
- Deglaze pan with sake. Add in applesauce, gochujang, soy sauce, and rice vinegar. Bring to a boil. Add pork belly into sauce. Cover and simmer for 4-5 hours or until tender. Flip the meat a couple of times while cooking if it is not fully submerged in the sauce.
- Remove pork belly from sauce. Bring sauce to a boil and cook until reduced by almost a half. Add sliced pork belly back to sauce.
- Slice pork belly. Heat a skillet over medium-high heat. Add sliced pork belly to pan and cook until browned, about 1-2 minutes per side. You can add more of the sauce to the skillet while the pork belly is cooking to add more flavor.
Mushrooms:
- After broth has been strained, bring it to a boil. Add in mushrooms and boil for 2-3 minutes. Remove mushrooms from broth and set aside. Keep warm until ready to use.
Assembly:
- To each bowl, add cooked ramen noodles. Pour broth over noodles. Arrange pork belly, eggs, mushrooms, pickled onions, and other toppings around the bowl. Enjoy!
Notes
- Using pork broth in place of store-bought chicken stock sets this recipe apart from any other you'll taste! Use leftover pork bones from grilled bone-in pork chops or sous vide pork chops. Then, gather oil, garlic, ginger root, green onions, bonito flakes, dried shiitake mushrooms, sake, soy sauce, rice vinegar, and kombu.
- Use pork belly, garlic cloves, ginger, green onions, sake, applesauce, gochujang, soy sauce, and rice vinegar for a savory, spicy meat with a sweet, caramelized exterior.
- Both the broth and pork belly take several hours to cook. Start the broth in the morning and then start the pork belly around lunch time to time it perfectly for dinner!
Nutrition
Calories: 1433kcal | Carbohydrates: 67g | Protein: 55g | Fat: 91g | Saturated Fat: 31g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 1297mg | Potassium: 1239mg | Fiber: 4g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 3mg
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