Rich and Umami-Packed Doenjang Ramen
Transforming Leftover Pork Broth into a Delicious Doenjang-Inspired Ramen
While living in Japan, Korean doenjang (soybean paste) is a precious commodity, so I often make ‘moo-suh-boo’ (waterless) pork wraps using minimal doenjang. Even so, I always have leftover broth, which I usually turn into doenjang soup. But what if we transformed it into ramen? It’s incredibly delicious! This recipe combines the deep flavors of ramen broth with the savory, fermented notes of Korean doenjang, creating a unique and comforting noodle dish.
Main Ingredients- 1L leftover broth from making pork wraps (after skimming fat)
- 2 servings of ramen noodles
- 2 eggs
- 1 handful of bean sprouts
- Pinch of black pepper
- Salt to taste (for broth seasoning)
- 1 stalk of green onion (scallion)
- Tiny pinch of sugar (for searing pork)
Optional Ingredients (Can be omitted)- 10 pieces of leftover pork wrap
- 4 sheets of roasted seaweed (gim/nori)
- 10 pieces of leftover pork wrap
- 4 sheets of roasted seaweed (gim/nori)
Cooking Instructions
Step 1
If you have leftover pork from making wraps, it’s a perfect substitute for chashu (braised pork belly). Sear the leftover pork pieces in a frying pan. Sprinkle a tiny pinch of sugar on each side as you sear; this enhances the umami and flavor. While the pork is searing, boil the 2 eggs alongside it. For an even more delicious ramen, consider using Ajitama (marinated soft-boiled eggs) made with my recipe!
Step 2
When I use the leftover broth directly from making pork wraps, I find it can be a bit too rich for my taste. So, on the day I make pork wraps, I pour the leftover broth into a container and refrigerate it. The fat solidifies on top, and I skim as much of it off as possible. While it’s impossible to remove all the fat, leaving a moderate amount contributes to a smoother texture and richer flavor in the final broth.
Step 3
The vegetables used in the pork wrap broth might be quite soft by now. You can strain them out if you dislike a soft texture, but I often leave them in due to convenience. If cooking in a pot, adjust the liquid to reach a total of 1 liter for two servings, using water or additional broth if needed, combined with the skimmed pork broth. Season the broth lightly with salt to your preference. Once the broth begins to boil, add the bean sprouts and cook until they are tender. After the bean sprouts are cooked, sprinkle in a pinch of black pepper, add the ramen noodles, and cook for about 3 minutes, or according to the package instructions. Ensure the noodles don’t overcook.
Step 4
Ladle the perfectly cooked ramen into serving bowls. Top with the boiled eggs (or Ajitama), the seared pork (as chashu), and the cooked bean sprouts. Add the roasted seaweed (gim/nori) and garnish with finely chopped green onions. Your delicious doenjang-inspired ramen, made from leftover pork broth, is now complete!
