Baek Jong-won's Han-don Ramen
A pork ramen where ground pork and doenjang are stir-fried together to create a deep-flavored base, with minced garlic added just before finishing for a rich and pungent broth similar to jjampong.
Ingredients needed 1 servings
Recipe
Cooking tips
- Using ground pork that is a mix of lean meat and some back fat (in a 2:1 or 1:1 ratio) makes the broth much richer and smoother than using lean meat alone.
- Stir-frying doenjang with oil and meat first removes its pungent smell, leaving only a deep umami flavor.
- Gochugaru can easily burn, so be sure to stir-fry it only after the moisture has evaporated and the meat fat has sufficiently rendered, with the heat reduced for a clean result.
- Minced garlic should not be stir-fried from the beginning. Adding it fresh to the broth just before finishing preserves its unique pungent and refreshing flavor.
Recommended for
- Those who want to taste a much deeper and richer meat jjampong-style broth than regular ramen.
- Those who want to create a sophisticated one-bowl meal using leftover ground pork at home.
- Those who want to thoroughly relieve their insides with the refreshing and pungent flavor of minced garlic.
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