Sung Si-kyung's Thinly Sliced Pork Belly Hangover Ramyun
A Chinese-style hangover ramyun made by stir-frying thinly sliced pork belly and vegetables until crisp, adding a smoky soy sauce flavor, and spicing it up with gochugaru.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using napa cabbage heart instead of regular cabbage yields a cleaner, sweeter flavor.
- Don't just roughly stir-fry the vegetables and pork belly; cook them until the cabbage and onion are completely soft and limp to draw out deep savory flavors into the broth.
- Since the meat and vegetables release plenty of savory flavor, when cooking 3 packs of ramyun, using only 2 or 2.5 seasoning packets is enough to season the broth.
Recommended for
- Those who need a spicy and rich hangover broth to refresh themselves from a hangover.
- Those who want to upgrade ordinary ramyun into a gourmet dish rivaling a jjamppong restaurant.
- Those who want to enjoy a hearty broth infused with the rich savory flavors of meat and vegetables.
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