Lee Yeon-bok's Kongnamul Samgyeopsal Bokkeum Ramyeon

Name: Lee Yeon-bok's Kongnamul Samgyeopsal Bokkeum Ramyeon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 strip of pork belly; 2/3 bag soybean sprouts (about 180g); 1 pack spicy ramyeon (including soup powder); 2 tbsp noodle water

A super simple and delicious dish stir-frying leftover pork belly and crunchy soybean sprouts with ramyeon.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Pork belly Soybean sprouts Ramyeon Ramyeon soup powder

Ingredients needed

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Pork belly Soybean sprouts Ramyeon Ramyeon soup powder

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1 servings

1 strip of pork belly
2/3 bag soybean sprouts (about 180g)
1 pack spicy ramyeon (including soup powder)
2 tbsp noodle water

Recipe

Slice one strip of pork belly into bite-sized pieces.
Without adding oil, put the sliced pork belly into a pan and stir-fry until golden brown and the fat renders out.
Once the meat is cooked, add the washed soybean sprouts and stir-fry together in the pork belly fat.
When the sprouts begin to wilt slightly, add the ramyeon soup powder and vegetable flake packet, mixing well.
Add about 2 tablespoons of noodle water to help the powder dissolve evenly without clumping.
Add the al dente cooked ramyeon noodles to the pan and stir-fry quickly until the sauce evenly coats the noodles.

Slice pork belly thinly and stir-fry without oil until golden.
Add soybean sprouts and stir-fry together, then add ramyeon soup powder.
Add 2 tablespoons of noodle water to dissolve the powder, then add cooked noodles and stir-fry to finish.

Cooking tips

Stir-fry the soybean sprouts in the rendered pork belly fat for maximum savory flavor.
Since the noodles will be stir-fried again with the sauce, cook them slightly less than usual to keep them firm and not mushy.

Recommended for

Those who want to deliciously use up leftover pork belly in the fridge.
Those who want a special stir-fried ramyeon treat instead of the ordinary soup ramyeon.

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