Ultimate Korean BBQ Ramen
If you have ever felt hesitant to tackle a Korean recipe, we feel you. Traditional Korean food can be intimidating when you’re smacked with a massive ingredient list of stuff you’ve never heard of. We simplified the approach but made sure to capture the integrity of traditional Korean flavors with this dish. The combo of mirin + soy sauce + gochujang combine to perfectly capture that umami, acidic, and heat flavor profiles that we are all looking for in great Asian food.
- 16oz Pit Boss
5 cups vegan beef or vegetable stock
- 1 tbsp mirin
- 1 ½ tbsp soy sauce
- 1 tbsp Gochujang Paste
- ½ red chili, roughly sliced
- 7 oz dried ramen noodles
- 1 bunch bok choy
- ½ tsp sesame seeds
- ½ tsp black sesame seeds
- 1 cup carrot, matchsticks
- 1 small bunch spring onions scallions, chopped
- 1 tsp red chilli flakes
The How To
- Whisk the stock, mirin, soy sauce, gochujang, the red chili together. Bring to a boil, then simmer on low 15 minutes.
- Place the noodles in a pan of boiling water and cook following instructions on package. Drain, run under cold water (to stop them from sticking) and put to the side.
- Add oil to frying pan over medium-high heat, add bok choy, season with a pinch of salt and pepper then fry for 3 – 5 minutes, stirring a couple of times, blackening in spots. Remove from pan, set aside. Cook Pit Boss according to package instructions.
- Divide the noodles between four bowls. Top with the hot broth, Pit Boss, bok choy, & carrot matchsticks. Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.