Gomtang Miso Ramyun

Bowl of ramen with sliced pork, egg, and green onions on a wooden table.
10 - 15 Minutes
1-2 Servings

Ingredients

Ramyun Base

  • 1 pack The Han Kitchen Gomtang Ramyun
  • 200g pork belly
  • 1 boiled egg
  • 200g bean sprouts

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp cooking sake
  • 1/2 tbsp soybean paste
  • 1/2 tbsp sugar
  • 1/2 tbsp oyster sauce
  • 3 tbsp water

Directions

  1. In a small bowl, combine soy sauce, minced garlic, cooking sake, soybean paste, sugar, oyster sauce, and water. Mix well and set aside.
  2. In a pan over medium heat, cook the pork belly until lightly golden and browned. Cut into bite-sized pieces if needed.
  3. Pour the sauce into the pan and stir-fry the pork belly until evenly coated and slightly caramelised. Transfer the pork belly to a plate and set aside.
  4. Add 550ml of water to the pan and bring to a gentle boil. Add the soup powder from The Han Kitchen Gomtang Ramyun and stir well.
  5. Add the noodles and cook for 2 minutes. Remove the noodles and place them in a serving bowl.
  6. Add the mung bean sprouts to the broth and cook for 30 seconds.
  7. Top the noodles with mung bean sprouts, pork belly, and boiled egg. Pour over the hot broth and serve immediately.