Main ingredients 🥩
ramenpork collaronioncabbageleekgarlicdried shrimp (shrimp powder)red pepper flakessoy saucesugaranchovy sauceCheongyang chili pepperchives
Striker Chef's Iberico Hangjeongsal Ramen Bokkeum
A stir-fried ramen with rich, nutty pork collar oil, enhanced with shrimp flavor and anchovy sauce, exuding an exotic charm.
🙋 Recommended for
- ⭐ Those tired of the same old ramen soup and looking to try a different noodle dish
- ⭐ Those who want to experience the rich harmony of savory pork and an exotic sauce
Ingredients needed 🛒2 servings
- ramen 2 packs
- ramen seasoning 1 packet
- pork collar 200g
- onion 1/2
- cabbage 2 leaves
- leek 1 stalk
- garlic 3 cloves
- dried shrimp or shrimp powder 1 tbsp
- red pepper flakes 1 tbsp
- soy sauce 1 tbsp
- sugar 1 tbsp
- anchovy sauce 1 tbsp
- water 1.5 cups (approx. 300ml)
- Cheongyang chili pepper 1/2
- chives 2 stalks
Recipe 🍳
- Cut the pork collar into bite-sized pieces. Slice the onion, chop the cabbage and leek into large chunks. Finely chop the Cheongyang chili pepper and chives.
- Heat a pan without oil and sear the pork collar over high heat until crispy, extracting enough oil. Remove the meat and set aside.
- In the remaining pork fat, add shrimp powder to enhance the flavor, then stir-fry the leek, cabbage, and onion.
- Add crushed garlic and red pepper flakes to the pan, stir-frying until the chili oil is released as the vegetable moisture and pork fat combine.
- Pour soy sauce along the edge of the pan to create a smoky flavor (wok hei), then add sugar and stir-fry until dry.
- Add anchovy sauce for extra umami, then pour in the measured water and bring to a boil.
- When the water is bubbling, add the ramen noodles and only 1 packet of ramen seasoning. Cook.
- When the noodles are half-cooked, add the reserved pork collar and Cheongyang chili pepper. Stir-fry until the sauce is absorbed and coats the noodles well.
- Once the noodles are perfectly cooked, transfer to a plate and generously top with fresh chives to finish.
- Cut vegetables and meat. Sear pork collar in a dry pan to render fat, then remove.
- In the remaining oil, stir-fry shrimp powder, vegetables, garlic, and red pepper flakes to make chili oil.
- Season with soy sauce, sugar, and anchovy sauce. Add water and bring to a boil. Add noodles and 1 seasoning packet.
- Add reserved pork and chili, stir-fry until the sauce thickens. Top with chives and serve.
Cooking tips 💡
- Since the pork collar releases a lot of oil, do not add any cooking oil at the beginning to avoid greasiness.
- Reduce the sauce until it clings well to the noodles like tteokbokki sauce for the best flavor.
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