Name: Raymon Kim's Chicharon Shrimp Noodles
Cook time: 120 min
Total time: 120 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork belly 500g; Baking soda 1 tablespoon; Salt a pinch; Shrimp heads 15 pieces; Shrimp meat 10 pieces; Radish 1/5 piece; Green onion 2 stalks; Garlic 6 cloves; Mushroom a pinch; Whole peppercorns 10 pieces; Dried shiitake mushroom 2 pieces; Kombu 3 sheets; Noodle thin wheat flour 2 servings; Soy sauce 2 tablespoons; Red chili pepper 1 piece; Red pepper powder 1 tablespoon; Water as needed

Modu Recipes

Raymon Kim's Chicharon Shrimp Noodles | 모두의 레시피

Ingredients needed 2 servings

Pork belly 500g
Baking soda 1 tablespoon
Salt a pinch
Shrimp heads 15 pieces
Shrimp meat 10 pieces
Radish 1/5 piece
Green onion 2 stalks
Garlic 6 cloves
Mushroom a pinch
Whole peppercorns 10 pieces
Dried shiitake mushroom 2 pieces
Kombu 3 sheets
Noodle thin wheat flour 2 servings
Soy sauce 2 tablespoons
Red chili pepper 1 piece
Red pepper powder 1 tablespoon
Water as needed

Recipe

Apply baking soda evenly to the skin side of pork belly and let it rest in the refrigerator for 40 minutes to 1 hour.
After marinating, remove the knuckle bone, make fine cuts just below the skin layer up to the fat layer, then sprinkle with salt.
Heat oil in a pan and place the pork belly skin-side down. Sear all sides until a Maillard reaction develops and the surface turns golden brown.
Add 1 cup of water and 3 cloves of garlic to the pan with the cooked pork, cover, and simmer over medium heat for about 1.5 hours until all the water evaporates completely.
Once the water has fully evaporated, continue frying the pork in its own rendered fat until the skin becomes crisp like a cracker. Then slice thinly to create chicharon.
In a dry pan, sauté sliced radish, then add green onions and shrimp heads, continuing to stir-fry before pouring in plenty of water.
Add green onion roots, mushrooms, whole peppercorns, dried shiitake mushrooms, kombu, and minced garlic to the pot and bring the broth to a boil. Remove the kombu after 18 minutes of boiling.
When the broth is boiling, briefly blanch the shrimp meat, then remove and set aside. Strain the broth through a sieve to clarify it, then season with soy sauce, red chili pepper, and red pepper powder for a spicy kick.
Boil the thin wheat noodles for 1 minute 30 seconds, rinse under cold water to remove starch, then soak them in hot broth several times to warm them up.
Place the warmed noodles in a bowl, top with blanched shrimp meat and crispy chicharon, pour in the hot broth, and serve.

Marinate pork belly skin with baking soda, then cook it by searing and simmering with water and garlic for 1.5 hours. Once water evaporates, fry in its own fat until crispy, then slice into chicharon.
Sauté radish, green onion, and shrimp heads in a dry pan, then add water and other ingredients—mushrooms, peppercorns, shiitake, kombu—and simmer to make the broth.
Boil the broth, remove kombu after 18 minutes, blanch shrimp meat, strain the broth, and season with soy sauce and red pepper powder for a spicy flavor.
Cook the thin wheat noodles, rinse with cold water, warm them in broth, place in a bowl, top with shrimp and chicharon, and finish with hot broth.

Raymon Kim's Chicharon Shrimp Noodles

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Ingredients needed 2 servings

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