Kimchi and Pork Ramen Broth Bowls

• 8 cups chicken broth
• 1 cup kimchi, chopped
• 1/2 cup kimchi juice
• 1/4 cup soy sauce
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 8 oz pork loin, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 12 oz ramen noodles, uncooked
• 2 green onions, sliced
• 1/4 cup roasted sesame seeds

Steps

1. 1 In a large pot, heat sesame oil over medium heat.
2. 2 Add garlic and ginger, sauté for 1 minute until fragrant.
3. 3 Add pork slices and cook until just browned.
4. 4 Pour in chicken broth, kimchi, kimchi juice, soy sauce, and gochujang. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 15 minutes.
6. 6 Add ramen noodles, cook for 2-3 minutes until tender.
7. 7 Ladle into bowls, garnish with green onions and sesame seeds.
8. 8 Serve immediately.

Equipment

• Large pot

Variations

• Add tofu for a vegetarian option.
• Include mushrooms for an earthy depth.

Substitutions

• Substitute pork with chicken or beef.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with a simple side salad or kimchi pancakes.

Nutrition

Tips

• For extra spice, add more gochujang to taste.
• Feel free to use any protein you prefer if pork isn't your thing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with a side of pickled ginger or a soft-boiled egg for added texture.

FAQ