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One-Pot Kimchi Ramen

By: Sharon Chen from blog.kettleandfire.com
One-Pot Kimchi Ramen
One-Pot Kimchi Ramen

"One-Pot Kimchi Ramen This epic kimchi ramen features pork belly, shiitake and enoki mushrooms, bok choy, tofu, and of course kimchi! The best part is that it’s one pot and can be done in just 30 minutes! This epic kimchi ramen features pork belly, shiitake mushrooms, bok choy, tofu, and kimchi! The best part is that it's one pot and only takes 30 minutes!Save You guys! This One-Pot Kimchi Ramen has everything you could possibly ask for from a traditional ramen bowl, but with the addition of tart and spicy kimchi cooked in a collagen and protein-rich chicken bone broth and tasty kimchi juice with Korean spicy red pepper paste and red pepper powder. This kimchi ramen not only offers an incredible soup base but also features pork belly, enoki mushrooms, shiitake mushrooms, bok choy, tofu, and perfectly soft-boiled eggs. Take an extra minute to put this dish together in an attractive way, it should look as comforting as it tastes."

Serves4

Preparation Time15 min

Cooking Time15 min

Ingredients

  • 8 ounces pork belly (skinless), sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon Sherry
  • 1 tablespoon soy sauce
  • 4 soft boiled eggs, halved
  • 1/2 medium onion, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • Half block of firm tofu, sliced
  • 4 ounces enoki mushrooms
  1. Combine all the ingredients for the pork marinade in a medium bowl.

  2. Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.

  3. In a small saucepan, bring 2 cups water to a boil. Carefully place eggs into the boiling water. Let them cook for 5 minutes. Scoop out eggs and place in cold water.

  4. Meanwhile, slice onion, shiitake mushrooms, and tofu; clean enoki mushrooms and chop off the ends; wash baby bok choy and cut them in half. Set all prepared ingredients aside.

  5. In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.

  6. Add onion and kimchi. Sauté until fragrant, about 2 minutes.

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