Ttukdak Hyung's Homemade Tonkotsu Ramen

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.

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.