Sundubu Ramen

If you’re ever caught in the middle of craving sundubu jjigae but also need your ramen fix (because who doesn’t?) – this Sundubu Ramen is the perfect fusion!  It’s incredibly comforting, especially during these colder months when you need something warm and hearty. The best part? It’s filling enough to share between two people if you’re not starving. And if you have leftovers, don’t worry – just throw in some rice and you’ve got a whole new meal ready to go.

Method

Sauté the Pork

Start by heating some oil in a pot or ddukbaegi (stone pot) over medium heat. Add the minced pork to the pot and cook it until it’s nearly done, stirring occasionally. This step will help render the fat and allow the pork to develop a nice sear. Keep an eye on it to ensure the pork cooks evenly without burning.

Add the Onion & Garlic

Once the pork is almost cooked through, add the minced onion, garlic, and the whites of the spring onion into the pot. Continue to cook for about a minute, stirring occasionally, until the onions become translucent and the garlic becomes fragrant. This will allow the aromatics to release their flavors into the dish, creating a flavorful base for your Sundubu Ramen.

Mix the Paste

Now, it’s time to add the gochugaru (Korean chili flakes), light soy sauce, sesame oil, sugar, and ramen seasoning packet. Stir everything together thoroughly until the pork and vegetables are well-coated in the spicy, sweet, and savory paste. Let the mixture cook for another minute or so, allowing the flavors to blend together, creating a rich, aromatic base.

Toss in the Kimchi

Once the paste has coated everything nicely, add the kimchi into the pot. Stir the kimchi in to mix well with the pork and paste. The kimchi adds a tangy, fermented kick that elevates the dish, and it will soften as it cooks, releasing more flavors into the broth. Let it cook for about another minute, allowing the kimchi to blend in with the rest of the ingredients.

Add Water & Bring to Boil

Pour in 500ml of water (or your choice of anchovy stock or vegetable broth for more depth of flavor) into the pot. Stir the mixture and bring it to a boil over medium-high heat. The water will help loosen the paste, creating a broth base for the ramen to cook in, and will combine with all the flavors from the pork, kimchi, and spices.

Cook the Ramen

Once the water is boiling, add the ramen noodles directly into the pot. Let the noodles cook for about 2 minutes, or until they begin to soften. Stir the noodles occasionally to prevent them from sticking together. You want them to cook just enough so they maintain some firmness, but still soak in the flavor of the broth.

Add Tofu & Egg

Now, gently add in your soft tofu. Break it up slightly with a spoon, but try to keep the pieces as large as possible so that they stay intact during cooking. Afterward, add the fish sauce (or anchovy sauce) to the pot. Crack an egg into the broth, allowing it to cook for about 2 minutes, or until the egg is cooked to your liking. The egg adds a creamy richness that complements the spicy broth perfectly.

Finishing Touches

Once the noodles are cooked to your preferred texture, and the egg and tofu are nicely incorporated, it’s time for the finishing touches. Top the dish with the green part of the spring onion for a fresh crunch. If you like extra spice, sprinkle some additional gochugaru on top for added heat. This will give the dish a burst of color and a little extra flavor.

Necessary Tools

• Pot or ddukbaegi (stone pot)
• Frying pan
• Knife and cutting board
• Spoon for stirring
• A bowl for the ramen

Serving Suggestions

This Sundubu Ramen is perfect on its own, but if you’re looking to level it up, serve it with a side of pickled vegetables or some kimchi. You can also pair it with a few slices of crispy fried tofu for extra protein. For a cozy meal, serve it in your favorite ramen bowl, and don’t forget to have some warm rice on hand for any leftovers.

Fun Fact

Did you know that sundubu jjigae, the base of this dish, is a classic Korean stew made with soft tofu? It’s loved for its rich, spicy, and comforting flavors – and when combined with ramen, it becomes a fusion sensation!

Conclusion

Sundubu Ramen is the perfect fusion dish that combines the heartwarming goodness of sundubu jjigae with the beloved comfort of ramen. Whether you’re craving something spicy, savory, or just plain comforting, this dish will hit the spot. Best of all, it’s super easy to make and comes together in just about 25 minutes! Enjoy this satisfying bowl with family or friends, and don’t forget to throw some rice in if you’re lucky enough to have leftovers. Happy cooking!