Main ingredients 🥩
Sari Gomtang noodlespork bellyoniondried kelpeggdried seaweedbean sproutssoy saucemirinsugargarlicgingerdoenjang
Ttukdak Hyung's Sari Gomtang Tonkotsu Ramen
An ultra-simple ramen that recreates the rich flavor of Japanese tonkotsu ramen by adding stir-fried onion and doenjang in pork belly oil to store-bought Sari Gomtang noodles.
🙋 Recommended for
- ⭐ Those who want to upgrade instant ramen into a gourmet dish
- ⭐ College students who want to recreate Japanese tonkotsu ramen at home with simple ingredients
- ⭐ Anyone looking for a hearty late-night snack with the proven combo of pork belly and ramen
Ingredients needed 🛒1 servings
- Sari Gomtang noodles 1 packet
- pork belly 1 serving
- soy sauce 1 tbsp
- mirin 1 tbsp
- sugar 1/2 tbsp
- minced garlic 1/2 tbsp
- minced ginger a little
- onion 1/4
- dried kelp 1 sheet
- doenjang 1/3 tbsp
- bean sprouts 1 handful
- soft-boiled egg 1/2
- dried seaweed 1 sheet
Recipe 🍳
- Pan-fry the pork belly until golden brown, then add soy sauce, mirin, sugar, minced garlic, and minced ginger. Glaze the meat and set it aside.
- In the remaining oil from the pork belly, add the sliced onion and stir-fry until translucent.
- Once the onion is cooked, add water and one sheet of dried kelp, then bring to a boil over high heat.
- When the water starts boiling, remove the kelp immediately, then add the Sari Gomtang noodle soup powder and a bit of doenjang, stirring well to dissolve.
- Add the noodles and cook them al dente. Once cooked, for plating, first scoop out only the noodles into a bowl.
- Add the bean sprouts to the remaining broth and blanch for exactly 10 seconds, then remove immediately.
- Top the noodles with the glazed pork belly, blanched bean sprouts, sliced kelp (from earlier), soft-boiled egg, and dried seaweed. Pour the broth over and serve.
- Pan-fry pork belly and season with soy sauce; in the remaining oil, stir-fry onion, then add water and kelp and boil.
- Remove kelp, dissolve Sari Gomtang soup powder and doenjang in the broth, then cook the noodles. Scoop out only the noodles into a bowl.
- Blanch bean sprouts in the broth for 10 seconds, then arrange all toppings over the noodles and pour the broth.
Cooking tips 💡
- If you don't have mirin, soju can be used as a substitute. Minced ginger can be omitted if not available.
- For a clean and visually appealing ramen, cook the noodles and blanch the bean sprouts separately rather than together.
- Adding a little doenjang to the Sari Gomtang broth balances the greasiness of the bone broth and enhances the savory flavor reminiscent of Japanese tonkotsu ramen.
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