Modu Recipes

Solo Cooking God's Hangover Ramen

A spicy hangover ramen with rich broth like jjamppong, made with savory thin-sliced pork belly, gochugaru, and fish sauce.

🙋 Recommended for

  • ⭐ Those looking for a powerful hangover soup to settle the stomach after drinking too much.
  • ⭐ Those who prefer a rich, hearty meat broth like jjamppong over regular ramen.
  • ⭐ Those who want to make a satisfying meal with leftover thin-sliced pork belly and assorted vegetables.

Ingredients needed 🛒1 servings

  • 1 pack spicy ramen (Neoguri recommended)
  • 1 handful thin-sliced pork belly
  • 1 handful soybean sprouts (or mung bean sprouts)
  • 1/4 onion
  • 1/2 green onion
  • 2 tbsp cooking oil
  • 1 tbsp gochugaru
  • 550ml water
  • 1 tbsp anchovy fish sauce
  • 1 egg
  • a dash of black pepper

Recipe 🍳

  1. Slice the onion and roughly chop both the white and green parts of the green onion.
  2. Add cooking oil to a pan along with the chopped green onion, onion, and thin-sliced pork belly.
  3. Stir-fry over high heat until the vegetables wilt and the pork belly turns white.
  4. Once well stir-fried, reduce heat to low, add gochugaru, and quickly stir-fry to release spicy chili oil.
  5. Pour in 550ml water, add ramen seasoning powder, vegetable flake packet, dashima (kelp), and the secret ingredient anchovy fish sauce, then bring to a boil.
  6. When the broth boils, add the ramen noodles and soybean sprouts, and cook until the noodles are done.
  7. When the noodles are cooked al dente, remove only the noodles and sprouts to a bowl first to prevent the noodles from getting soggy.
  8. Crack an egg into the remaining broth, gently stir, bring to a brief boil, then pour the broth over the noodles and sprinkle black pepper to finish.
  1. Stir-fry green onion, onion, and thin-sliced pork belly over high heat until savory.
  2. Reduce heat to low, stir-fry gochugaru to make chili oil, then add water, ramen seasoning, and anchovy fish sauce and bring to a boil.
  3. Add noodles and soybean sprouts, cook, then remove the noodles; crack an egg into the broth, boil briefly, and pour over the noodles.

Cooking tips 💡

  • After adding gochugaru, it can burn easily, so be sure to reduce heat to low when stir-frying to avoid a burnt taste.
  • Instead of anchovy fish sauce, you can use the same amount of sand lance fish sauce, tuna extract, or oyster sauce to achieve rich umami.
  • Removing the noodles before stirring in the egg prevents the noodles from getting soggy and helps finish the broth cleanly.

Shop ingredients on Coupang(Ad)

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