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Pork and Kimchi Jigae with Ramen

• ½ # pork loin, cut into thin stirps

• 1.5 T. dark soy sauce

• 2 T. Shaoxing

• Pinch of white pepper

• Pinch of sugar

• ½ tsp. sesame oil, dark

• 1 tsp. arrowroot

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• 4 C. water

• 1 sheet kombu

• 6 green onions, white part only

• 2 T. dried anchovies

• 1 13 oz. jar kimchi, cubed + add the liquid

• 6 green onions, cut into 2 inch pieces, green part only

• 1-2 tsp. sugar

• 2 T. gojujaru

• ¼ C. gojujang

• 1 tsp. sesame oil

• 1 T. fish sauce, optional

• 2 ramen cakes

• 2 hardboiled eggs, halved

1. In a pot, boil 4 C. water and add 1 sheet of kombu and the white part of the green onions. Turn off heat and cover and let sit for 30 minutes to 2 hours.

2. In a bowl, combine the pork loin, soy sauce, Shaoxing, white pepper, sugar, sesame oil and arrowroot. Set aside.

3. Remove the kombu and the white parts of the green onion. Add the green onions (green part), anchovies, kimchi, kimchi brine, gojujang, gojujaru, sesame oil, and fish sauce (if using). Bring to a gently simmer.

4. When simmering, add the pork, but not the marinade and continue simmering until the pork is cooked. When the pork is cooked, add the ramen cakes and cover. Cook until the ramen is done 2-3 minutes. Add the halved eggs and serve immediately.