Name: This spicy ramen with pork belly is ready in 35 minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 cups chicken stock; 300ml water; 1 Tbsp soy sauce; 1 tsp sesame oil; 1 Tbsp Korean gochugaru chilli flakes (from online spice suppliers); 2 tsp Korean gochujang chilli paste (at major supermarkets, Asian grocers); 2 tsp white miso paste; 2 packets instant Korean ramen noodles; 2 soft-boiled free-range eggs, halved; 2 handfuls bean sprouts; 2 Tbsp finely chopped kimchi; 2 Tbsp crispy shallots; 2 handfuls coriander or shiso leaves; CHILLI PORK OR CHICKEN; 1½ Tbsp neutral oil (such as vegetable or canola); 2 cloves garlic, finely sliced; 300g pork loin or chicken thighs, finely sliced; 1 tsp Korean gochujang chilli paste; 1½ tsp caster sugar; 1 tsp ground white pepper; 6 shallots, white and green parts, finely sliced; 1 Tbsp toasted sesame seeds; 1 tsp sesame oil

This spicy ramen with pork belly is ready in 35 minutes

There’s nothing more comforting than a hot bowl of soupy ramen noodles.

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Serves 2

Prep

15M

Cook

20M

Total

35M

There’s nothing more comforting than a hot bowl of soupy ramen noodles. Karen Martini shares her version, made with pork belly, soft-boiled eggs and gochujang, a spicy chilli paste.

The result is utterly delicious.

Ingredients

2 cups chicken stock

300ml water

1 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp Korean gochugaru chilli flakes (from online spice suppliers)

2 tsp Korean gochujang chilli paste (at major supermarkets, Asian grocers)

2 tsp white miso paste

2 packets instant Korean ramen noodles

2 soft-boiled free-range eggs, halved

2 handfuls bean sprouts

2 Tbsp finely chopped kimchi

2 Tbsp crispy shallots

2 handfuls coriander or shiso leaves

CHILLI PORK OR CHICKEN

1½ Tbsp neutral oil (such as vegetable or canola)

2 cloves garlic, finely sliced

300g pork loin or chicken thighs, finely sliced

1 tsp Korean gochujang chilli paste

1½ tsp caster sugar

1 tsp ground white pepper

6 shallots, white and green parts, finely sliced

1 Tbsp toasted sesame seeds

1 tsp sesame oil

Method

Heat stock and water in a medium saucepan until simmering. Add soy, sesame, chilli flakes and paste, and miso, then stir to combine. Keep broth warm over low heat.

Cook ramen noodles according to packet instructions, omitting flavour sachets. Keep warm.

To make chilli pork or chicken, heat a wok or frying pan over high until very hot. Add oil and heat briefly, then add garlic and fry quickly, until fragrant. Add meat and stir-fry for about 90 seconds. Add chilli paste, sugar, pepper, shallots, sesame seeds and sesame oil and stir through.

Bring broth back to a simmer. Divide noodles between 2 warm, deep bowls, then pour over broth.

Top each bowl with egg, bean sprouts and pork or chicken. Garnish with kimchi, shallots and coriander or shiso leaves. Serve.

ramen noodles — *(Credit: R Palmer)* *(Credit: R Palmer)*

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.