Spicy Korean Porkbutt Ramen
Packet Ramen Stir Fried with Thin Sliced Pork and Korean Chili Hot Paste
A number of times when I’ve actually tried and decided to cook, I end up getting the ingredients that I am missing, specific to that dish. So, what do I do when I don’t have something new in mind, and I can’t get to the grocery store?
Improv stir fry, of course.
It’s maybe the one thing outside of Japanese cuisine that I can say I feel fairly confident about cooking. I just gather what seems good to me, make a nice quick sauce following CookSmart’s Guide to Stir Fry Sauces, and throw it into either my wok or tiny skillet.
In this instance, I had some left over pork butt from a spicy pork dish that I made with Korean hot chili paste I picked up recently, and decided to go with that – I just needed something more substantial to pair with it than just rice – although don’t let me forget. I definitely need to review how great those microwavable rice packs are! I also had some left over ramyun (Korean ramen – Shin Ramyun, specifically!) from when I went shopping weeks ago, but never touched due to it being too spicy. All that I did?
Instead of boiling the ramyun in a huge pot of water, I only brought a cup of water boiling in my small skillet. Once it was at a rolling boil, the dry noodles were put in, and allowed to cook for one minute on each side, just long enough to get it firm, but cooked (if you let it soak longer, or put the noodles in too early, it gets too chewy.) The noodles were then pushed off to the side while still cooking in the pot, making it start to get a bit crispy now that the water was cooked out or absorbed; and the little space left, I used to put small cuts of the pork in to fry. I let them cook just long enough to get rid of some of the pink color, before actually pulling the noodles back out from their corner and over the meat itself, sort of creating a blanket of heat and thus cooking through it a bit more quickly.
As the final touch? I grabbed the sauce packets from the ramyun and threw half of it in to toss the ingredients with, before topping it with the sesame seeds that came with it once it was plated.
… Of course, underestimating Korean ramyun, I later found out that I couldn’t eat much of what I whipped up due to the level of spiciness. I did give it to my fiance, and he enjoyed it quite a bit. I’m so jealous.
- 2-3 thin slices pork butt, cut into small pieces
- 1 small onion
- 1 package dry ramen/ramyun
- 2 tbsp. hot chili paste (if your ramen does not have sauce in paste/liquid format)
- 1 c. water
- kimchi (optional)
- Add water to a small skillet, and bring to a boil.
- Place the ramen into the water, allow to cook for one minute. Then flip over immediately, and allow to cook for an additional minute. The water should be completely absorbed, allowing the noodles to now lightly fry on the dry pan.
- Add your paste/sauce to the noodles, and toss. Push the noodles to the side, creating a bit of open space in the pan.
- Add the sliced pork butt to the open space on the pan, letting them cook part of the way through, or at least until most of the pink is gone. Then push the noodles on top of them to help finish cooking them through the rest of the way.
- When the pork is completely cooked through, plate and top with kimchi if desired.