Main ingredients 🥩
pork bellygingerwhole black peppercornsbay leavessojuchicken stockkelpramen noodlesbean sproutssoy saucemirinsugareggs
Ttukdak Hyung's Homemade Tonkotsu Ramen
A Japanese-style ramen with a deep meat broth from boiled pork belly, enhanced with chicken stock for umami, topped with sweet and savory chashu.
🙋 Recommended for
- ⭐ Those who want to make a rich, meaty Japanese-style ramen at home that tastes like it's from a shop.
- ⭐ Those who bought a large whole pork belly for boiled pork and want to use it perfectly for both broth and topping.
- ⭐ Ramen lovers who enjoy the harmony of rich chashu and crunchy bean sprouts.
Ingredients needed 🛒2 servings
- About 1kg whole pork belly
- Water as needed
- A few slices of ginger
- A pinch of whole black peppercorns
- 2-3 bay leaves
- Half a cup of soju
- Meat boiling water and fresh water in a 1:1 ratio
- 1 tbsp chicken stock
- 1 piece of kelp
- 2 servings of ramen noodles
- A handful of bean sprouts
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- Boiled eggs for garnish
- Dried kelp for garnish
Recipe 🍳
- In a large pot, add enough water, ginger, whole black peppercorns, bay leaves, soju, and the whole pork belly. Boil over medium heat for 1 hour until the meat is tender.
- Once the meat is soft, remove it from the pot. Do not discard the boiling liquid; strain and set it aside.
- In a pot, mix the strained meat broth and fresh water in a 1:1 ratio. Add 1 tbsp chicken stock and 1 piece of kelp, then bring to a boil to make the tonkotsu ramen base broth.
- When the broth boils, add the ramen noodles and cook. Just before the noodles are done, add a handful of bean sprouts and blanch briefly to keep them crunchy.
- Drain the cooked noodles and bean sprouts, and place them in a serving bowl.
- In a small pan, combine 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar to make a simmering sauce. Slice the boiled pork belly, add to the pan, and coat evenly while simmering until the sauce glazes the meat, creating chashu.
- Generously place the finished pork belly chashu on top of the noodles, and arrange the blanched bean sprouts neatly.
- Carefully pour the hot broth into the bowl. Garnish with half a boiled egg and a piece of kelp.
- Boil the whole pork belly with aromatics and soju for 1 hour, then separate the meat and broth.
- Mix the meat broth and fresh water 1:1, add chicken stock and kelp, boil, then cook the noodles and bean sprouts and drain.
- Simmer the boiled meat in a pan with soy sauce, mirin, and sugar to make chashu. Serve over the noodles with the broth.
Cooking tips 💡
- When choosing pork belly, use the upper part where the fat and lean meat are evenly layered in three or more layers; this makes the chashu tender and not dry.
- Using only the meat boiling water can be oily and heavy; diluting it with fresh water 1:1 and adding chicken stock balances the umami and keeps the broth clean.
- When simmering the chashu, the sauce can burn easily, so cook over low heat and spoon the sauce over the meat until it becomes glossy and shiny.
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