One-Pot Kimchi Ramen

Delicious kimchi ramen cooked with marinated pork belly, shiitake and enoki mushrooms, tofu and bok choy, all in one pot.

Ingredients

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

Preparation

1. Combine all the ingredients for the pork marinade in a medium bowl.
2. Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.
3. 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.
4. 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.
5. In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.
6. Add onion and kimchi. Sauté until fragrant, about 2 minutes.
7. Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.
8. Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.
9. Add tofu, enoki mushrooms, bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.
10. Peel eggs and cut in half.
11. Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions. Enjoy!
Credit: Foodista

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