We’re back with another one-pot ramyun dish and she’s delicious 😮💨. Think satay-inspired creaminess with a sweet and spicy twist from gochujang. Big yom.
ingredients
soup base & noodles:
- 1 tbsp oil
- 1 shallot, minced
- 1 spring onion, minced (separate greens and whites)
- 2 garlic cloves, minced
- 1 tbsp gochujang
- ½ tbsp peanut butter
- 1 tsp hoisin sauce
- 1 tsp curry powder
- 1 cup chicken broth
- 1 cup coconut milk
- 3 lobster balls (or any seafood balls)
- 1 tsp soy sauce
- ~1 tsp lime juice
- 1 tsp sugar
- 1 packet noodles (e.g., Shin Ramyun) — optional: add some seasoning packet for extra kick
protein topping:
- 70g pork mince, marinated in:
- Light soy sauce
- Shaoxing wine
- Oyster sauce
- Dark soy sauce
garnishes:
- 1 tbsp coriander, chopped
- Soft-boiled egg
- Chilli oil
- Crispy onions
method
- Cook the pork mince – In a ttukbaegi (Korean earthenware pot) or saucepan, heat oil over medium heat. Add marinated pork mince and cook until browned. Remove and set aside.
- Sauté aromatics – If needed, add more oil. Stir-fry minced shallots and spring onion whites for 10 seconds, then add garlic and cook for another 30 seconds.
- Build the flavour base – Stir in gochujang, peanut butter, and hoisin sauce. Cook for 1–2 minutes. Add curry powder and mix well.
- Make the broth – Pour in chicken broth and coconut milk. Season with soy sauce, lime juice, and sugar. Taste and adjust seasoning as desired.
- Add seafood – Bring to a boil, then add lobster balls. Cover and cook for 4 minutes.
- Cook the noodles – Uncover and add noodles. Cover and cook for 3 minutes (slightly under the packet time if using ttukbaegi, as it retains heat).
- Assemble & serve – Uncover, check noodles for doneness, then garnish with cooked pork mince, coriander, spring onion greens, soft-boiled egg, crispy onions, and a drizzle of chilli oil. Enjoy hot.
