Jung Ho-gyun's Pork Cilantro Ramyun

Name: Jung Ho-gyun's Pork Cilantro Ramyun
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 pack cilantro ramyun (cilantro noodles); 100g pork foreleg; 1 handful fresh cilantro; 1 tbsp cooking oil; 400ml water

A unique ramyun that delivers deep hot pot flavors by marinating and stir-frying pork with cilantro ramyun seasoning

15 min Difficulty Easy Noodles & bunsik

Main ingredients

cilantro ramyun pork foreleg cilantro

Ingredients needed 1 servings

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cilantro ramyun pork foreleg cilantro

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1 pack cilantro ramyun (cilantro noodles)

100g pork foreleg

1 handful fresh cilantro

1 tbsp cooking oil

400ml water

Recipe

Cut the pork foreleg into bite-sized pieces and place in a bowl.
Add the ramyun seasoning and chopped cilantro to the pork, mix well, and let marinate for at least 10 minutes.
Heat a pan with cooking oil and stir-fry the marinated pork until cooked through.
Set aside half of the cooked pork for garnish. Add water to the remaining seasoning in the pan and bring to a boil.
Once boiling, add the ramyun noodles. Partway through, add a little cold water and lift the noodles into the air to cook them to a chewy texture.
Place the noodles and broth in a bowl, top generously with the reserved pork and fresh cilantro to finish.

Marinate the pork with ramyun seasoning and cilantro.
Stir-fry the pork in a pan, set some aside, then add water and bring to a boil.
Cook the noodles, transfer to a bowl, and top with the stir-fried pork and cilantro.

Cooking tips

If cilantro is too strong, you can substitute with perilla leaves for an equally great flavor.
Marinating the pork in the seasoning first allows the meat juices and fat to melt into the broth, creating a deeper taste.
Adding a little cold water while boiling the noodles prevents them from getting soggy and keeps them chewier.

Recommended for

Those who enjoy the distinctive spice flavors of cilantro or hot pot.
Those who want to transform instant ramyun into a special dish.
Those looking for a spicy, hearty broth to cure a hangover.

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