Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's super-simple spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's tsukemen
Serves 1
Easy
Prep:
Cook:
Skip to ingredients
- 1 pack of instant ramen(any flavour works)
- 1 tbsp sweet soy sauce(or regular soy sauce)
- 1 tbsp mirin
- ½ tbsp sesame oil
OPTIONAL EXTRAS
- roasted ham or char siu
- soy-marinated ramen egg
- spring onions, sesame seeds, chilli oilto garnish
Method
step 1
Bring a pot of water to the boil and cook the instant noodles for 2 mins only (shorter than the pack instructions). Prepare a bowl with water and ice to make an ice bath.
step 2
Immediately drain the noodles and transfer to the ice bath to stop the cooking. This keeps the noodles firm, bouncy and extra chewy – exactly what you want for tsukemen. Drain well.
step 3
Put 200ml of water and the instant ramen soup pack in a small pan. Bring to a gentle simmer, then stir in the soy, mirin and sesame oil. Taste and adjust if needed – the broth should be noticeably saltier and more concentrated than normal ramen, because it’s meant for dipping.
step 4
Pour the hot broth into a small bowl. Plate the cold noodles separately, topped with sliced roasted ham or char siu and a halved soy-marinated egg (if using).
step 5
To eat, dip the cold noodles into the hot broth, letting them soak up just enough flavour with each bite.
