Kang’s Kitchen Style Pork Ramen
Kang’s Kitchen Popular ‘Jeju Many Pork Ramen’ Recipe for 1-2 Servings
We’ve simplified the seasoning for Kang’s Kitchen’s abundant ‘Jeju Many Pork Ramen’ to easily make it at home! The crispy sweet and sour pork and the spicy broth create a fantastic harmony.
Spicy Pork Ramen Seasoning (for 2 servings)- 1 Tbsp minced green onion
- 1 Tbsp minced onion
- 1/2 Tbsp minced garlic
- 4 Tbsp cooking oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (brewing soy sauce)
- 1/2 Tbsp soup soy sauce
- 1/2 Tbsp oyster sauce
- Pinch of black pepper
- Pinch of ginger powder
Crispy Sweet and Sour Pork (Optional)- 150g pork tenderloin or sirloin
- 3 Tbsp all-purpose flour or tempura flour
- Water
Cooking the Ramen- 1 packet ramen noodles
- 600cc (about 3 cups) water
- A little bit of cabbage
- 1 Cheongyang chili pepper
- A little bit of chopped green onion
- 1 egg
- 150g pork tenderloin or sirloin
- 3 Tbsp all-purpose flour or tempura flour
- Water
Cooking the Ramen- 1 packet ramen noodles
- 600cc (about 3 cups) water
- A little bit of cabbage
- 1 Cheongyang chili pepper
- A little bit of chopped green onion
- 1 egg
Cooking Instructions
Step 1
First, let’s prepare the sweet and sour pork that adds a special flavor to this ramen. If you have leftover sweet and sour pork from the previous day, you can use that. Alternatively, using store-bought frozen sweet and sour pork is also a convenient option. I used some leftover pork tenderloin from my fridge to make it myself. Cut the pork into bite-sized pieces, coat them with flour or tempura flour, and gradually add a little water while mixing to create a batter.
Step 2
The batter should not be too watery or too sticky. Aim for a consistency where the coating adheres well to the meat and flows slightly.
Step 3
Heat a generous amount of oil in a pan. Once the oil is hot, carefully add the battered pork pieces to fry. (Tip: Be cautious if the pork is not fully thawed or the batter is too cold, as it can cause splattering or uneven cooking.)
Step 4
Fry the pork until golden brown, then remove it from the oil and let it drain briefly. For extra crispiness, return the pork to the hot oil for a second fry. Frying twice ensures a wonderfully crispy exterior and a juicy interior.
Step 5
Once the double-fried sweet and sour pork is ready, it’s time to cook the delicious ramen! Prepare the ingredients for the ramen: chop the onion, green onion, cabbage, and Cheongyang chili pepper.
Step 6
In the pot where you’ll cook the ramen, add the minced green onion, minced onion, and minced garlic. Drizzle in the cooking oil and sauté over medium-low heat. Adding a pinch of ginger powder while sautéing enhances the flavor of the chili oil, giving the ramen a richer taste.
Step 7
When the ingredients are softened and fragrant, turn off the heat briefly. Add the gochugaru (Korean chili flakes), a pinch of black pepper, soy sauce, soup soy sauce, and oyster sauce. Stir well to combine and create the seasoning paste.
Step 8
This is your delicious seasoning paste, made for 2 servings. If you’re cooking ramen for one person, set aside about one tablespoon of the paste before proceeding. (Tip: If you prefer it spicier, feel free to add more gochugaru or Cheongyang chili peppers.)
Step 9
To the pot with the reserved seasoning, add 600cc (about 3 cups) of water and the ramen soup base. Bring the water to a boil. Once boiling, add the ramen noodles.
Step 10
As the noodles begin to cook, add the prepared cabbage and Cheongyang chili pepper. These vegetables will add a refreshing and clean taste to the broth.
Step 11
When the noodles are ‘al dente’ (chewy but not hard), reduce the heat to low and crack an egg into the center of the pot. Finally, sprinkle generously with chopped green onions. Your Kang’s Kitchen-style Pork Ramen is now complete!
Step 12
Enjoy this delightful ramen with the hot broth and the crispy sweet and sour pork. The combination of chewy noodles, crisp vegetables, and crunchy pork creates a truly special ramen experience.
