Samgyeopsal Ramen
An exciting ramen recipe with added flavor from stir-frying garlic and gochugaru (고춧가루) in the rendered fat from grilled samgyeopsal (삼겹살).
📝 Editor's Notes
Chef Edward Kwon's Gochujang Samgyeopsal (고추장 삼겹살) is characterized by grilling pork belly that has been partially pre-cooked and then coated with a spicy-sweet gochujang (고추장) marinade.
The spicy and sweet gochujang sauce harmonizes with the savory taste of samgyeopsal (삼겹살), creating an addictive flavor.
The key is to carefully control the heat to prevent the marinade from burning, which results in pork belly that's crispy on the outside and juicy on the inside.
With relatively simple ingredients and cooking methods, you can enjoy a special samgyeopsal dish, making it perfect for family meals or entertaining guests.
It's delicious all year round, but enjoying it with warm rice makes for an even more satisfying and happy meal.
🛒 Ingredient Tips
The key to this recipe is 'Bomeokdae Samgyeopsal (보먹돼 삼겹살)'.
Bomeokdae refers to pork belly with a good balance of fat and lean meat, offering a tender yet chewy texture.
Fresh samgyeopsal (삼겹살) should have a light pink color, a glossy sheen, and firm, white fat.
Be sure to check that there is no unpleasant odor.
For gochujang (고추장), it's best to choose a commercial product that isn't too spicy or sweet, but has a deep flavor.
Using freshly minced garlic will yield a much richer aroma and fresher taste.
Using a mix of green and white parts of green onions can add an aromatic flavor.
🔄 Substitution Guide
Instead of samgyeopsal (삼겹살), you can use pork neck (moksal, 목살) or pork shoulder (apdarissal, 앞다리살).
Pork neck is leaner than samgyeopsal and is good for those who prefer a less fatty taste, while pork shoulder is more affordable.
However, pork neck and shoulder may be less juicy than samgyeopsal, so be careful not to overcook them and ensure they are well-coated with the marinade to maintain moisture.
If the gochujang (고추장) is too spicy, you can reduce the amount of gochujang and mix in a little doenjang (된장) for a milder flavor.
If green onions are unavailable, thinly sliced onions can also add a sweet flavor and aroma, as well as a good texture.
🥘 Ingredients
👨🍳 Cooking Points
There are two most important cooking points.
First, partially cook the samgyeopsal (삼겹살) beforehand.
Place the pork belly on a hot pan and grill over medium heat until golden brown on both sides.
The surface of the samgyeopsal should be cooked, and a little juice should rise to the surface.
Be careful not to overcook it, as it can become tough when the marinade is applied later.
Second, after applying the marinade, you must reduce the heat to medium-low or low.
Gochujang (고추장) marinade contains a lot of sugar, which can burn easily over high heat.
The secret to delicious results is to flip the meat frequently and grill it until golden brown without burning the marinade.
If you remember these two points, you'll be able to make delicious Gochujang Samgyeopsal (고추장 삼겹살) without fail.
👨🍳 Directions
Grill a suitable amount of pork belly (samgyeopsal) in a pan.
Once the pork belly is fully cooked, remove it from the pan. If there's too much rendered pork fat left in the pan, remove about half of it.
Add the sliced garlic to the remaining fat in the pan and sauté over medium-low heat until golden brown.
When the garlic is almost cooked, add a pinch of gochugaru (고춧가루), reduce the heat to low, and stir-fry for about 20 seconds.
Add 500 ml of water, the ramen seasoning packet, and 1 chopped Cheongyang chili pepper (청양고추). Bring to a rolling boil.
Once the broth is boiling, add the ramen noodles and cook.
Finally, add 1 whisked egg.
Top the finished ramen with the grilled pork belly.
💡 Tips
Cook the garlic over medium-low heat until golden brown, being careful not to burn it.
Quickly stir-fry the gochugaru (고춧가루) over low heat for about 20 seconds to prevent it from burning.
📦 Storage & Reuse
Leftover Gochujang Samgyeopsal (고추장 삼겹살) can be stored in an airtight container in the refrigerator for 2-3 days to maintain freshness.
To reheat, microwave for 1-2 minutes or gently warm in a pan over low heat.
Adding a little water when reheating can prevent moisture loss and keep it tender.
For freezer storage, portion into single servings and freeze for up to 2 weeks.
Thawed pork belly can be reheated in a pan and is also delicious when added to kimchi fried rice (김치볶음밥) or used as a topping for rice bowls (덮밥).
🥢 Who This Is For
This Gochujang Samgyeopsal (고추장 삼겹살) is highly recommended for those who love spicy flavors.
It's especially well-suited for family meals or gatherings with friends, and it makes an excellent accompaniment to alcoholic beverages.
Enjoy it more richly with warm white rice, ssam (쌈) vegetables, ssamjang (쌈장), garlic, and chili peppers.
Serving it with a refreshing bean sprout soup (kongnamul-guk, 콩나물국) or doenjang-jjigae (된장찌개) will create a perfect Korean meal.
Pairing it with steamed egg (gyeran-jjim, 계란찜) is also a good option to balance the spiciness.
🔥 Nutrition Info
One serving of this Gochujang Samgyeopsal (고추장 삼겹살) (based on 200g of pork belly) is estimated to be around 600-700 kcal.
It is presumed to contain approximately 30-40g of protein, 50-60g of fat, and 10-15g of carbohydrates.
Samgyeopsal (삼겹살) is high in protein and fat, providing substantial energy, but it's best to avoid excessive consumption.
Gochujang (고추장) contains capsaicin, which can help activate metabolism, while garlic and green onions contain vitamins and minerals that contribute to immune system strengthening and antioxidant activity.
However, the sodium content may be somewhat high, so preparing other side dishes with less salt can help maintain a balanced and healthy diet.
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