The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! If you’re craving something rich, comforting, and packed with flavor, I’ve got the perfect dish for you Creamy Peanut Butter Gochujang Ramyun. This fusion dish combines the boldness of gochujang (Korean chili paste) with the creaminess of peanut butter, all coming together in a satisfying bowl of spicy, sweet goodness. Trust me, it’s the kind of comfort food you’ll crave again and again!
Method
Pan-fry the Pork Mince
Begin by heating some oil in your ddukbaegi (or a regular sauce pan) over medium heat. Once the oil is hot, add the marinated pork mince and cook it thoroughly until it’s browned and fully cooked through. Be sure to break the meat into smaller pieces as it cooks. After the pork is done, remove it from the pan and set it aside for later.
Sauté the Aromatics
In the same pan, add a bit more oil if necessary. First, toss in the chopped shallots and the white part of the spring onions. Stir-fry them for about 10 seconds to bring out their flavors. Then, add the minced garlic and cook for another 30 seconds, or until the garlic becomes fragrant and golden brown. This step will build the base of your aromatic sauce.
Mix the Sauce
Now, it’s time to create the flavorful sauce. Add the gochujang, peanut butter, and hoisin sauce into the pan with the shallots, garlic, and spring onions. Stir everything together thoroughly, making sure the peanut butter and gochujang blend smoothly into the mixture. Let it cook for about 1-2 minutes. This allows the flavors to meld together and gives the sauce its rich and creamy texture.
Add Spices & Liquids
Next, sprinkle in the curry powder and mix it well into the sauce. The curry powder adds depth and a bit of warmth to the dish. Once the spices are well incorporated, pour in the chicken broth and coconut milk. These liquids will create the broth for your ramyun. Now, season the broth with a teaspoon of soy sauce, lime juice, and sugar. Stir everything together and taste it to see if it needs any adjustments. Let the broth come to a boil to bring out all the flavors.
Cook the Lobster Balls
Once the broth is boiling, add your lobster balls (or any protein of your choice like shrimp or chicken). Cover the pot and let it simmer for about 4 minutes, allowing the lobster balls to cook through. You want them to heat up completely and absorb the flavors of the broth.
Add the Noodles
After the lobster balls have simmered, it’s time to add the noodles. Open the lid, and gently add the Shin Ramyun noodles to the pot. Cover the pot again and let the noodles cook for about 3 minutes. I recommend cooking them slightly less than the packet instructions since the ddukbaegi (or your regular pan) holds the heat even after you remove it from the stove. This ensures the noodles stay perfectly chewy and not overcooked.
Check the Noodles
After 3 minutes, uncover the pot and check the noodles. If they’re cooked to your liking, it’s time to serve. Give the broth a quick stir to ensure everything is mixed well. Now, you can assemble your dish by adding the cooked pork mince back into the pot.
Garnish and Serve
Finally, it’s time to finish off the dish. Serve your ramyun into bowls and garnish generously with freshly chopped coriander, the green part of the spring onions, a soft-boiled egg, crispy onions, and a drizzle of chili oil. The crispy onions will add a delightful crunch, while the chili oil gives the dish an extra kick.
Necessary Tools
- Ddukbaegi (Korean stone pot) or a regular sauce pan
- Stir-frying spoon
- Knife and chopping board
- Ladle or serving spoon
Creamy Peanut Butter Gochujang Ramyun A Fusion Feast for Your Taste Buds
Cuisine: KoreanDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
1 tbsp oil
1 shallot, minced
1 spring onion, minced (separate greens & white part)
2 cloves garlic, minced
1 tbsp gochujang
1/2 tbsp peanut butter
1 tsp hoisin sauce
1 tsp curry powder
1 cup chicken broth
1 cup coconut milk
3 lobster balls (optional, you can substitute with shrimp or chicken)
1 tsp soy sauce
Around 1 tsp lime juice
1 tsp sugar
1 packet Shin Ramyun noodles (or your favorite instant noodles)
70g pork mince (marinated in light soy sauce, shaoxing wine, oyster sauce, and dark soy sauce
1 tbsp coriander, chopped
1 boiled egg (soft-boiled)
Chili oil
Crispy onions for garnish
Directions
- Pan-fry the Pork Mince In your ddukbaegi or a sauce pan, heat some oil over medium heat and cook the marinated pork mince until it’s fully cooked. Remove it from the pan and set it aside.
- Sauté the Aromatics In the same pan, add a little more oil if needed. Toss in the shallots and the white part of the spring onion, stir-frying for about 10 seconds. Add the garlic and cook for another 30 seconds until fragrant.
- Mix the Sauce Add the gochujang, peanut butter, and hoisin sauce to the pan. Stir everything together and cook for 1-2 minutes to let the flavors meld.
- Add Spices & Liquids Toss in the curry powder and give it a quick mix before pouring in the chicken broth and coconut milk. Season with soy sauce, lime juice, and sugar. Taste it and adjust the seasoning as needed. Let the mixture come to a boil.
- Cook the Lobster Balls Once the broth is boiling, add the lobster balls (or your chosen protein) and cover. Let it simmer for about 4 minutes.
- Add the Noodles Open the lid and add the noodles to the pot. Cover again and cook for 3 minutes. (I prefer to cook them a little less than the packet instructions because the ddukbaegi keeps the heat even after it’s off the stove.)
- Check the Noodles Uncover and make sure the noodles are cooked to your liking. Serve it up with the cooked pork mince, fresh coriander, spring onion greens, a soft-boiled egg, crispy onions, and a drizzle of chili oil.
Notes
- Heat Adjustment The gochujang can vary in spiciness, so feel free to adjust the amount according to your heat tolerance. If you’re not into too much spice, start with less and add more as needed.
- Cooking the Noodles Since I like to cook my noodles a bit less than the packet suggests, be sure to check the texture before serving. This ensures they’re perfectly chewy and not overcooked.
- Add Protein Wisely You can switch out the lobster balls with chicken, shrimp, or even tofu to suit your taste or what you have on hand. If you use shrimp, be mindful not to overcook it, as it cooks faster than the pork.
Serving Suggestions
This dish is perfect on its own, but you can elevate it by serving it with a side of steamed veggies or pickled radishes for a touch of tanginess. It also goes wonderfully with a side of kimchi or some crispy tempura for added texture and flavor.
Fun Fact
Did you know that gochujang is a staple in Korean cooking? It’s made from fermented soybeans, chili powder, and rice, creating a perfect balance of spicy, savory, and umami flavors. Mixing it with peanut butter for a creamy twist is a fun fusion that works wonders!
Conclusion
This Creamy Peanut Butter Gochujang Ramyun is a game-changer in the world of comfort food. With its creamy, spicy broth and fusion of flavors, it’s guaranteed to satisfy those noodle cravings. Whether you’re cooking for yourself or sharing with friends, this dish is sure to impress. So, what are you waiting for? Let’s get cooking and enjoy a bowl of yum!
