Ttukdak Hyung's Char Siu Tonkotsu Ramen

• No Brand tonkotsu ramen 1 pack
• thick pork belly 150g
• kelp 1 sheet
• green onion 0.5 stalk
• traditional dried seaweed (gim) 1 sheet
• soy sauce 2 tbsp
• mirin 2 tbsp
• cheongju (rice wine) 2 tbsp
• sugar 1 tsp
• chili oil a little
• water as needed

Recipe 🍳

Cooking tips 💡

• Since the braising time is short (15 minutes) for home cooking, be sure to dip the sliced meat in the hot braising sauce again so the salty flavor penetrates all the way through.
• Sprinkling a little sugar on the meat surface just before torching creates caramelization, resulting in a more appetizing appearance and deeper smoky aroma.
• Leftover kelp from making the broth can be sliced thinly and used as a topping, providing a pleasantly crunchy texture (as a substitute for kikurage mushrooms).

Recommended for 🙋

• ⭐Those who want to upgrade ordinary instant ramen into a fancy Japanese ramen shop dish by adding meat toppings.
• ⭐Those who want to master the technique of applying intense smoky flavor to meat using a torch at home.
• ⭐Those who enjoy the combination of rich tonkotsu broth and tender char siu with a sweet-salty balance.