Asians > Japanese > Ramen

Chulchoill Ramen Recipe

Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of chicken broth
- 1 lb of pork belly, sliced
- 2 cups of sliced shiitake mushrooms
- 1 cup of sliced scallions
- 4 cloves of garlic, minced
- 2 tbsp of soy sauce
- 2 tbsp of miso paste
- 2 tbsp of sesame oil
- 1 tbsp of chili paste
- 1 tbsp of brown sugar
- 4 boiled eggs, sliced
- 1 cup of bean sprouts

Special equipment needed:
- Large pot
- Skillet
- Tongs

Step-by-step instructions:

1. In a large pot, bring the chicken broth to a boil.

2. Add the sliced pork belly to the pot and let it cook for 5-7 minutes until it is fully cooked.

3. Remove the pork belly from the pot and set it aside.

4. In a skillet, heat up the sesame oil over medium-high heat.

5. Add the sliced shiitake mushrooms and minced garlic to the skillet and sauté for 3-5 minutes until they are tender.

6. Add the soy sauce, miso paste, chili paste, and brown sugar to the skillet and stir until everything is combined.

7. Add the mushroom mixture to the pot with the chicken broth and let it simmer for 10-15 minutes.

8. Cook the ramen noodles according to the package instructions.

9. Once the noodles are cooked, drain them and add them to the pot with the broth.

10. Divide the ramen and broth into four bowls.

11. Top each bowl with slices of pork belly, boiled eggs, scallions, and bean sprouts.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 650
Fat per serving: 30g
Carbohydrates per serving: 60g
Protein per serving: 35g

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Pork belly can be substituted with chicken or beef.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Soy sauce can be substituted with tamari or coconut aminos.
- Miso paste can be substituted with soybean paste or doenjang.
- Chili paste can be substituted with sriracha or gochujang.
- Bean sprouts can be substituted with sliced carrots or sliced bell peppers.

Variations:
- Add sliced bamboo shoots or corn to the ramen.
- Use tofu instead of pork belly for a vegetarian option.
- Add a soft-boiled egg instead of a boiled egg.
- Use udon noodles instead of ramen noodles.

Tips and tricks:
- Make sure to cook the pork belly fully before adding it to the ramen.
- Sautéing the mushrooms and garlic before adding them to the broth will enhance their flavor.
- Use tongs to carefully remove the pork belly from the pot to avoid it falling apart.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the ramen in the microwave or on the stove over medium heat until it is heated through.

Presentation ideas:
Serve the ramen in a large bowl and garnish it with sliced scallions and sesame seeds.

Garnishes:
Sliced scallions, sesame seeds, and nori sheets.

Pairings:
Serve the ramen with a side of steamed edamame or a cucumber salad.

Suggested side dishes:
Steamed edamame or cucumber salad.

Troubleshooting advice:
If the broth is too salty, add more water to dilute it.

Food safety advice:
Make sure to cook the pork belly fully before adding it to the ramen.

Food history:
Ramen originated in China but has become a popular dish in Japan.

Flavor profiles:
Savory, umami, and slightly spicy.

Serving suggestions:
Serve the ramen hot with a side of steamed edamame or cucumber salad.

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Taste: Savory, Umami, Spicy, Tangy, Rich