Creamy Peanut Butter Gochujang Ramyun

Serves 1
instagram.com

Directions

  1. 1Pan fry seasoned pork mince until cooked, then remove.
  2. 2Add chopped shallots and whites of spring onion, stir fry for 10 seconds before adding the garlic and stir fry for another 30 seconds.
  3. 3Add gochujang, peanut butter and hoisin sauce and mix together and stir fry for 1-2 minutes
  4. 4Add in the curry powder, give it a mix before adding the broth & coconut milk
  5. 5Season with light soy sauce, lime juice and sugar. taste and adjust to liking
  6. 6Bring to a boil before simmering and adding the lobster balls, cover and cook for 4 minutes.
  7. 7Uncover and add the noodles then cover and cook for 3 minutes.
  8. 8Uncover and check if noodles are cooked, then garnish with cooked pork mince, coriander, greens of spring onion, soft boiled egg, crispy onions and chilli oil.

Ingredients

  • 1 tbsp oil
  • 1 shallot, minced
  • 1 spring onion, minced (separate greens & white part)
  • 2 garlic, minced
  • 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 lobster balls
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 tsp sugar
  • 1 packet noodles (i used shin ramyun)
  • 70 g pork mince - marinated in some light soy sauce, shaoxing wine, oyster sauce and dark soy sauce
  • 1 tbsp coriander, chopped
  • boiled egg
  • chilli oil
  • crispy onions

Equipment

ddukbaegisauce panwooden spatula

Tips

  • Add some of the seasoning packet for more kick
  • taste and adjust to liking
  • cook slightly less than packet as the ddukbaegi holds the heat even after it’s off the fire