This gochujang pork ramen is loaded with sweet and spicy pork, Korean sweet potatoes, veggies, and bouncy ramen noodles.
What you need
The ingredients are so simple for this, too.
- Pork: I use boneless pork chops, but bone-in or a pork tenderloin works well too; just adjust the cooking time as needed.
- Gochujang: I use this for the pork and in the broth.
- Kimchi powder: I used Mama O’s dehydrated kimchi, which has since been discontinued, but you can use any kimchi seasoning powder, like this one from Funtable. Just adjust the salt of the dish depending on whether you buy kimchi seasoning with or without salt.
- Soup: I add sliced onions, diced Korean sweet potatoes, minced scallions, and chopped cabbage to the ramen.
- Ramen noodles: Use fresh or frozen ramen, or buy your favorite brand of dried ramen noodles.
The Kimchi Fried Pork
I seasoned boneless pork chops with salt, pepper, and the dehydrated kimchi. The sauce is just gochujang mixed with water and honey. Once I seared the pork chops, I poured the sauce on top and baked them for about 15 minutes in the oven.
The Broth
The broth is beyond simple. I just fried onion in oil, added a diced Korean sweet potato, another big spoonful of gochujang with minced scallions, and a few more shakes of dehydrated kimchi. I added 6 cups of water and brought it to a boil. Then I simmered it as the pork roasted. I also added half a head of sliced Napa cabbage.
My favorite part of the ramen is definitely the Korean sweet potatoes. The subtle sweetness just worked REALLY well with the piquant kimchi-flavored broth. Once the sweet potatoes are tender, I made a mixture of tamari, mirin, and a little sesame oil and stirred that into the broth.
While the broth simmered and the pork roasted, I cooked the noodles.
The Finished Pork
After the pork finished roasting, I transferred the chops to a cutting board. I brought the sauce to a boil for a few minutes to thicken it. From there, I thinly sliced the pork chops and spooned the thickened sauce on top. I sprinkled minced scallion greens and sesame seeds on top.
Serving the Kimchi Pork Ramen
To serve the ramen, I divided the cooked noodles between bowls, ladled over the broth, and added a few slices of pork. I finished with more sesame seeds and minced scallion greens. If you have kimchi, serve it with a spoonful on top.
I’ve made many pork and cabbage ramen recipes, but this variation is a contender for my all-time favorite.
Gochujang Pork Ramen
Equipment
Ingredients
Gochujang pork:
- 1¼ pounds boneless pork chops (center-cut pork chops)
- 2 teaspoons kimchi seasoning (see Note 1)
- 2 tablespoons gochujang
- 1 tablespoon honey (plus more to taste)
- ½ cup water
- 1 tablespoon neutral oil
- Salt to taste
Ramen:
- 1 tablespoon neutral oil
- 1 yellow onion (peeled, halved, and thinly sliced lengthwise)
- 1 Korean sweet potato (scrubbed and diced into bite-sized cubes)
- 2 tablespoons gochujang
- 2 teaspoons kimchi seasoning (plus more to taste; see Note 2)
- 5 scallions (trimmed and minced; white and green parts kept separate)
- 6 cups water
- ½ head napa cabbage (about ¾ pound total, trimmed and thinly sliced)
- 8 ounces dry ramen noodles (see Note 3)
- 3 tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- Salt to taste
For serving:
Instructions
Roast the pork:
- Preheat the oven to 400ºF.
- Pat the pork dry and season with 2 teaspoons kimchi seasoning.
- Meanwhile, whisk together 2 tablespoons gochujang, 1 tablespoon honey, and ½ cup water until smooth. Set aside.
- Heat 1 tablespoon neutral oil in an ovenproof skillet over medium heat. Add the pork and cook for 2 to 3 minutes per side.
- Pour the sauce over the pork and transfer to the oven for 14 to 16 minutes or until it reaches 145ºF.
Make the ramen broth:
- Meanwhile, heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the onion and sweet potato and season with salt. Cook for 2 to 3 minutes. Add 2 tablespoons gochujang, 2 teaspoons kimchi seasoning, and the white parts of the scallions. Sauté for 1 to 2 minutes, coating the sweet potatoes in the kimchi paste.
- Pour in the water and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the cabbage and simmer for an additional 15 to 20 minutes or until the sweet potatoes are tender. Taste and season.
Make the noodles:
- Bring a medium pot of water to a boil. Cook the ramen according to package directions. Drain and divide between bowls.
Finish the pork:
- Remove the pork from the oven. Transfer the pork to a cutting board and tent with foil. Rest for 5 to 10 minutes before slicing into thin strips.
- Return the skillet of sauce to the stovetop over medium heat. Let it bubble for 3 to 4 minutes to thicken slightly. Turn off the heat.
- Arrange the sliced pork on a serving platter and spoon the sauce over the pork. Scatter half the reserved scallion greens on top and finish with a sprinkle of sesame seeds. Keep warm.
Finish the ramen broth:
- Add 3 tablespoons tamari, 2 tablespoons mirin, and 2 teaspoons sesame oil to the ramen broth, and then simmer for 5 minutes. Taste and season before turning off the heat.
To serve:
- Ladle the warm broth over the cooked ramen noodles, and then place a few pieces of pork on top and serve with the remaining scallion greens. Sprinkle sesame seeds on top of each bowl. Enjoy!
