Baek Jong-won's Han-don Ramen

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.