Korean Kimchi Ramen Recipe

Blanch bones: Place pork bones (and optional shoulder) in a large pot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and discard blanching water; rinse bones briefly.

Simmer broth: Return bones to the pot and add 6 cups fresh water, halved onion, smashed garlic, sliced ginger, scallion whites, dried shiitake and kombu. Bring to a gentle boil, then reduce to a low simmer. Partially cover and simmer for 3 to 4 hours, skimming foam occasionally, until broth is rich and slightly milky.

Finish broth: Remove kombu after 20 minutes of simmering if you prefer less kelp flavor (optional). After simmering, strain broth through a fine-mesh sieve into a clean pot. Discard solids. Stir in 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp salt and 1 tsp white pepper. Keep hot. Adjust seasoning to taste.

Roll and tie: Roll the pork belly into a tight log and tie at 1-inch intervals with kitchen twine. If pre-rolled, skip this step.

Sear: Heat a skillet over medium-high heat and brown the pork roll on all sides to develop color, about 6 minutes.

Braise: In a small saucepan large enough for the roll, combine 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbsp brown sugar, smashed garlic and sliced ginger and 1 scallion. Add the seared pork, add water to barely cover if needed, bring to a simmer, then cover and braise gently for 90 minutes, turning once halfway, until pork is tender.

Cool and slice: Remove pork from braising liquid and let cool to room temperature in the liquid (helps flavor). Refrigerate at least 1 hour to firm up, then slice into 1/4-inch rounds. Reserve braising liquid to warm and spoon over sliced chashu when serving.

Soft-boil eggs: Bring a pot of water to a boil. Lower eggs gently and cook for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath to stop cooking; cool for 5 minutes.

Peel: Gently crack and peel shells while eggs are cool.

Marinade: Whisk 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup water and 1 tbsp sugar until sugar dissolves. Place peeled eggs in a zip-top bag or container and pour marinade over, ensuring eggs are fully submerged (use a small weight if necessary). Marinate in refrigerator for at least 4 hours, preferably overnight.

Finish: When ready to serve, remove eggs from marinade, slice in half lengthwise, and reserve.

Prepare kimchi: If kimchi is very wet, drain slightly and chop into bite-sized pieces. Warm briefly in a small skillet with 1 tsp sesame oil over medium heat for 1–2 minutes if you prefer heated kimchi; otherwise serve cold.

Rehydrate wakame: Place dried wakame in a small bowl of warm water for 5 minutes, then drain and squeeze out excess water.

Warm bamboo shoots and corn: If using packaged bamboo shoots (menma), rinse and warm in a small saucepan with a splash of the reserved chashu braising liquid or a pinch of soy for 1–2 minutes. Warm corn briefly in boiling water or microwave until hot, about 1 minute.

Cut scallions and nori: Thinly slice scallion greens on the bias and cut nori sheets into strips for garnish.

Cook noodles: Bring a pot of cooking water (about 4 cups) to a rolling boil. Add fresh ramen noodles and cook according to package directions (usually 1–3 minutes) until just tender. If using dried, follow package instructions. Reserve 1/2 cup of noodle cooking water if you like a slightly looser broth.

Heat broth and components: Reheat strained pork broth until simmering. Warm sliced chashu briefly in reserved braising liquid or in the hot broth for 30–60 seconds. Warm kimchi if desired.

Assemble bowls: Divide cooked noodles between 2 bowls (serves 2). Ladle hot pork broth over noodles, about 2 cups per bowl depending on bowl size. Arrange 3–4 slices of chashu on each bowl, add half a marinated egg, 1/4 cup kimchi, 2–3 tbsp bamboo shoots, 2 tbsp corn, a small pinch of rehydrated wakame, a sprinkle of sliced scallion greens, and 1 strip of nori per bowl.

Optional finishing: Add 1 tsp gochujang to one side of the bowl or a small dollop to the broth for a spicy kimchi-forward kick. Drizzle a few drops of sesame oil over each bowl.

Serve immediately: Provide hot spoons and chopsticks. Stir gochujang into broth if used and enjoy.