This is a super easy yet flavourful way to pimp up your boring ramyun! The combination of peanut butter and gochujang with the creamy coconut milk is delicious and so comforting,
ingredients
- 1 tbsp oil
- 1 shallot, minced
- 1 spring onion, minced (greens + whites separated)
- 2 garlic cloves, minced
- 1 tbsp gochujang
- ½ tbsp peanut butter
- 1 tsp hoisin sauce
- 1 tsp curry powder
- 1 cup chicken broth
- 1 cup coconut milk
- 1 tsp light soy sauce
- 1 tsp lime juice
- 1 tsp sugar
noods & toppings:
- 1 packet instant noodles (used Shin Ramyun — add some seasoning packet if you want extra kick)
- 70g pork mince (marinated in light soy, Shaoxing wine, oyster sauce, dark soy then pan fried until cooked)
- 1 tbsp coriander, chopped
- 3 lobster balls
- 1 soft-boiled egg
- chilli oil
- crispy onions
method
- Cook the mince - heat a ddukbaegi or small saucepan with a splash of oil. pan-fry the marinated pork mince until fully cooked, then remove and set aside.
- Sauté aromatics - add a bit more oil if needed, then throw in the minced shallot and the white parts of the spring onion. Stir-fry for around 10 seconds before adding the garlic and frying for another 30 seconds.
- Cook the paste - add the gochujang, peanut butter, hoisin then mix everything together and fry for 1–2 minutes until it becomes a thick, glossy paste before adding in the curry powder.
- Bring broth to a boil - pour in the chicken broth, coconut milk and season with light soy sauce, lime juice and sugar. taste and adjust to liking.
- Cook lobster balls - reduce broth to a simmer before adding in the lobster balls. cover and cook for 4 minutes.
- Cook noodles - uncover, add in the noodles then cover again, and cook for about 3 minutes (slightly less than packet instructions if using a ddukbaegi - it keeps cooking off-heat, cook for longer is using a different)
- Add toppings and enjoy - uncover and top with the cooked pork mince, coriander, green parts of the spring onion, soft-boiled egg, crispy onions and a drizzle of chilli oil
