One-Pot Kimchi Ramen
8 ounces pork belly (skinless), sliced
For the pork marinade:
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon Sherry
1 tablespoon soy sauce
For the kimchi ramen:
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
4 baby bok choy, halved
1 cup kimchi, firmly packed
1/2 cup kimchi juice
4 cups chicken bone broth or chicken broth
2 tablespoons spicy red pepper paste
1 tablespoon Korean red pepper powder
2 packages ramen
Chopped green onions for garnishing
Combine all the ingredients for the pork marinade in a medium bowl.
Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.
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.
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.
In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.
Add onion and kimchi. Sauté until fragrant, about 2 minutes.
Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.
Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.
Add tofu, enoki mushrooms, bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.
Peel eggs and cut in half.
Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions. Enjoy!