New Gochujang Pork Belly Ramen Recipe

Roast or brown bones (optional)

Preheat oven to 220°C. Spread chicken backs or carcasses on a rimmed baking sheet and roast 25–30 minutes until browned. (You may skip roasting and start on stovetop for a lighter broth.)

In a large stockpot, heat 1 tbs neutral oil over medium heat. Add halved onion (cut side down), smashed garlic and sliced ginger and sear until fragrant and lightly browned, about 4 minutes.

Add roasted or raw chicken backs to the pot and pour in 2.4 liters water. Bring to a gentle simmer over medium-high heat, skimming any foam that rises to the surface for the first 10 minutes.

Tie scallions into a knot and add to the pot along with mirin, light soy sauce and 2 tsp kosher salt. Reduce heat to maintain a very gentle simmer and cook uncovered for 1.5 to 2 hours for a silky, concentrated broth. Occasionally skim fat and foam.

Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing solids to extract liquid. Taste and adjust seasoning with additional salt or soy to preference. Keep hot on low heat while finishing other components.

While the broth simmers, combine gochujang, honey, 1 tbs soy sauce, rice vinegar, sesame oil, and minced garlic in a bowl to make the glaze. Whisk until smooth.

Season pork belly slices with black pepper. Heat 1 tbs vegetable oil in a large heavy skillet over medium-high heat until shimmering.

Add pork belly slices in a single layer (work in batches if necessary) and sear 3–4 minutes per side until deeply browned and some fat renders. Remove excess fat if pan gets too oily, leaving a thin film.

Lower heat to medium, brush a generous layer of gochujang glaze on one side of each seared slice, then flip and glaze the other side. Cook 1–2 minutes per side more to caramelize the glaze without burning, basting frequently. Total cooking time will depend on thickness; pork should be tender and sticky with a charred edge.

Transfer glazed pork to a cutting board and let rest 3 minutes. Slice into strips roughly 1 cm wide for serving.

If using dried rice noodles, soak or boil according to package instructions until just tender (al dente). Typical method: soak in hot water for 5–8 minutes or briefly boil 2–3 minutes. Drain and toss with a little oil to prevent sticking.

While noodles cook, heat a medium skillet over high heat. Add butter and corn kernels and cook without stirring for 2–3 minutes until they begin to char. Stir and cook another 2 minutes until corn is browned and slightly blistered. Remove from heat and stir in toasted sesame seeds and a squeeze of lime if desired.

Reheat strained broth if necessary to a gentle simmer. Taste and adjust: for more umami, stir in up to 1 tbs light soy; for brightness add a teaspoon of mirin or a squeeze of lime.

Blanch bok choy or spinach in the simmering broth for 30–45 seconds until bright green and tender. Remove and set aside.

Divide cooked rice noodles evenly among 4 bowls (serves 4). Arrange blanched greens beside the noodles.

Ladle 450–500 ml of hot silky chicken broth over the noodles in each bowl, enough to cover but keeping toppings visible.

Top each bowl with 150 g (approx. 4–5 slices) of sliced gochujang pork belly, a generous spoonful of charred corn, half a soft-boiled egg, sliced scallion whites and greens, a strip of nori, and a sprinkle of toasted sesame seeds and cilantro (if using). Drizzle a few drops of toasted sesame oil and sprinkle gochugaru or chili flakes to taste. Serve with lime wedges on the side.

Enjoy immediately while hot.