Main ingredients 🥩
Pork bellySoybean sproutsRamyeonRamyeon soup powder
Lee Yeon-bok's Kongnamul Samgyeopsal Bokkeum Ramyeon
A super simple and delicious dish stir-frying leftover pork belly and crunchy soybean sprouts with ramyeon.
🙋 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.
Ingredients needed 🛒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.
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