Samgyeopsal & Scallion Ramen (Upgraded with Bean Sprouts)
Chef Kang Ho-dong’s Samgyeopsal & Scallion Ramen from ‘Rakkim Nam’, Upgraded with Bean Sprouts to Cut Richness!
Among the various ramen recipes showcased by Kang Ho-dong on the popular show ‘Rakkim Nam’, the one featuring samgyeopsal (pork belly) and scallions left a strong impression, so I decided to try it. While the ramen with meat is savory and delicious, I found it a bit rich. Therefore, I decided to add bean sprouts to the basic samgyeopsal and scallion ramen. The result was fantastic! The bean sprouts perfectly balanced the richness, making the broth refreshingly savory. This is an upgraded version of Kang Ho-dong’s famous Samgyeopsal & Scallion Ramen, akin to the hearty ‘Ramen from Shelter No. 3’ from the show. Shall we take a look?! ^^
Main Ingredients (Serves 2)- Anseongtangmyeon noodles 2 packs
- Water 1 liter
- 1 large scallion (or 1 bunch of green onions)
- 1 strip of pork belly (about 100-150g)
- Pinch of black pepper
- 1 tsp red pepper flakes (gochugaru)
Optional Ingredients- 1 handful of bean sprouts (about 50g)
- 5 cloves garlic, peeled
- 1 Cheongyang pepper (or other chili pepper), adjust to taste
- 1 handful of bean sprouts (about 50g)
- 5 cloves garlic, peeled
- 1 Cheongyang pepper (or other chili pepper), adjust to taste
Cooking Instructions
Step 1
First, let’s prepare the key ingredients for the ramen. Rinse the bean sprouts thoroughly and set them aside to drain. For the scallions, you can slice them thinly lengthwise like for ‘pajeori’ (scallion salad), or chop them into rounds for a more abundant texture; I’ve opted for the round cut. Thinly slice the peeled garlic cloves. Having your ingredients prepped beforehand makes the cooking process much smoother.
Step 2
In a wide pot, place the pork belly and cook over medium heat until nicely browned. The rendered fat from the pork belly adds wonderful flavor. At this stage, a pinch of black pepper helps to eliminate any gamey odors and reduce richness. (Note: In the show, pepper was sometimes added at the end). Once the pork belly is cooked to your liking, use kitchen scissors to cut it into bite-sized pieces. You can set aside the cooked pork belly for now.
Step 3
In the same pot used for the pork belly, add the sliced scallions and garlic. Sauté over medium-low heat until fragrant. The sweet aroma of the scallions and the pungent scent of garlic will meld together, creating a deeper flavor profile for the ramen broth. Be careful not to burn them; sauté for about 1 minute.
Step 4
Add 1 teaspoon of red pepper flakes to the fragrant mixture of scallions and garlic and stir quickly to combine. The red pepper flakes will toast slightly in the oil, enhancing their flavor. Sauté for about 30 seconds, ensuring they don’t burn.
Step 5
Now, let’s make the ramen broth. Pour 1 liter of water into the pot and add the two Anseongtangmyeon soup base packets. Once the water comes to a boil, add the prepared bean sprouts and immediately cover the pot. The bean sprouts will release their refreshing flavor into the broth as they cook. When you start to smell the delicious aroma of cooking bean sprouts (after about 3-4 minutes), lift the lid to proceed to the next step.
Step 6
Add the two ramen noodle packs to the vigorously boiling broth. Gently loosen the noodles with chopsticks as they cook. It’s important to stir the noodles well to prevent them from clumping together. When the noodles are nearly cooked, add finely chopped Cheongyang pepper (if using) for a spicier kick. Finally, return the cooked pork belly to the pot and simmer for another moment. Your hearty and delicious Samgyeopsal & Scallion Ramen, worthy of ‘Rakkim Nam’s’ Kang Ho-dong, is now complete!
