Creamy Peanut Butter Gochujang Ramyun
Directions
- 1Add oil to the pan and pan-fry the seasoned pork mince until cooked, then remove.
- 2Add more oil if necessary, then add the chopped shallots and whites of spring onion, stir-fry for 10 seconds before adding the garlic and stir-fry for another 30 seconds.
- 3Add gochujang, peanut butter and hoisin sauce and mix together. Stir-fry for 1-2 minutes.
- 4Add curry powder, mix, and then add broth and coconut milk.
- 5Season with soy sauce, lime juice and sugar. Taste and adjust to liking.
- 6Bring to a boil, then simmer, add lobster balls, cover and cook for 4 minutes.
- 7Uncover, add noodles, cover and cook for 3 minutes.
- 8Check if noodles are cooked, then garnish with cooked pork mince, coriander, spring onion greens, soft boiled egg, crispy onions and chilli oil.
Ingredients
- 1 tbsp Oil
- 1 unit, minced Shallot
- 1 spring, minced Spring onion
- 2 cloves, minced Garlic
- 1 tbsp Gochujang
- 0.5 tbsp Peanut butter
- 1 tsp Hoisin sauce
- 1 tsp Curry powder
- 1 cup Chicken broth
- 1 cup Coconut milk
- 3 units Lobster balls
- 1 tsp Soy sauce
- 1 tsp Lime juice
- 1 tsp Sugar
- 1 packet Noodles
- 70 g Pork mince
- 1 tbsp, chopped Coriander
- 1 unit Boiled egg
- 0 Chilli oil
- 0 Crispy onions
Equipment
Ddukbaegi or sauce panWooden spatulaChopsticks
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