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Modu Recipe

Raymon Kim's Chicharon Shrimp Noodles

An unusual hangover remedy featuring crispy fried pork chicharon topping and a rich, refreshing shrimp broth in a satisfying noodle soup.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Applying baking soda to the pork belly skin draws out moisture, enhancing crispiness when fried—resulting in a cracker-like texture.
  • Avoid overcooking kombu in the broth; removing it after about 18 minutes prevents bitterness and a heavy mouthfeel.
  • If making chicharon is too time-consuming, use regular cut pork belly, grill it well, or fry bacon until crisp as a suitable substitute topping.

Recommended for

  • Those seeking a perfect hangover cure with a deep, rich seafood broth that clears the palate.
  • People eager to experience the unique combination of crunchy, savory pork chicharon and a refreshing noodle soup.

Shop ingredients on Coupang(Ad)

Pork bellyBaking sodaShrimp headsShrimp meatRadishGreen onionGarlicMushroomDried shiitake mushroomKombuNoodle thin wheat flourSoy sauceRed chili pepperRed pepper powder

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