Ingredients:

  • 2 Tbsp Neutral cooking oil (canola, vegetable)
  • 4 cloves Garlic, minced
  • 2 inches Ginger, finely grated
  • 2 Tbsp Gochugang (Korean chili paste)
  • 1 Tbsp Rayu (Japanese chili oil with sediment) or Crispy Chili Oil
  • 1 Tbsp Dark Soy Sauce
  • 1 tsp Roasted Sesame Oil
  • 1 tsp Brown Sugar
  • 1 lb Ground Pork (preferably 80/20 mix)
  • 1 Tbsp Neutral cooking oil (for pork)
  • 2 Tbsp Shoyu (Japanese Soy Sauce)
  • 1 Tbsp Sake or Mirin (optional)
  • 1 tsp Freshly ground Black Pepper
  • 5 L Low-sodium Chicken or Pork Stock
  • 2 Tbsp Shoyu (Japanese Soy Sauce) (for broth)
  • 1 Tbsp White Miso Paste (mixed with 2 Tbsp hot water)
  • 16 oz Fresh or dried Ramen Noodles
  • 4 Large Eggs (soft-boiled)
  • 1/2 cup Spring Onions/Scallions, thinly sliced
  • 1 sheet Nori (seaweed), sliced into quarters
  • Optional: 1 cup Kimchi, for serving

Instructions:

  1. Sauté Aromatics for the Tare: Heat 2 Tbsp neutral oil in a small pan over medium heat. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant—do not brown the garlic.
  2. Combine the Tare Paste: Remove the pan from the heat. Stir in the Gochujang, Rayu, Dark Soy Sauce, Sesame Oil, and Brown Sugar. Mix well until a thick, uniform paste forms. Set aside. This is the flavour bomb.
  3. Cook the Pork Topping: Heat 1 Tbsp oil in the wok or frying pan over medium-high heat. Add the ground pork. Break it up and cook until well browned and slightly crispy. Drain off any excess rendered fat.
  4. Season the Pork: Add the 2 Tbsp Shoyu, Sake/Mirin (if using), and black pepper to the pork. Cook for 2-3 minutes until the liquid has evaporated and the meat is sticky and caramelised. Keep warm.
  5. Heat the Broth: Pour the stock into the large pot. Bring to a gentle simmer over medium heat. Stir in the 2 Tbsp Shoyu and the dissolved Miso paste. Keep hot, but do not boil aggressively.
  6. Prep Eggs and Garnish: While the broth heats, prepare your soft-boiled eggs (aim for 6-7 minutes for a jammy yolk) and slice the spring onions.
  7. Cook the Noodles: Cook the ramen noodles according to package instructions (usually 3-4 minutes). Drain immediately and rinse very briefly under cold water to remove excess starch, then immediately plunge them back into hot water for 15 seconds to reheat.
  8. Prepare the Bowls: Divide the Spicy Tare evenly among the four deep ramen bowls.
  9. Build the Base: Ladle about 1 cup (250 ml) of the hot broth into each bowl and use a whisk or spoon to thoroughly incorporate the Tare into the broth, ensuring no lumps of paste remain.
  10. Assemble: Drain the hot noodles and distribute them evenly among the four bowls. Gently push the noodles down into the broth.
  11. Top and Serve: Top each bowl with a generous mound of the seasoned spicy ground pork, half a soft-boiled egg, sliced spring onions, and a piece of nori. Serve immediately!