I cooked this one up a while ago, using Chinese bacon as the stand-in for the pork belly, but forgot to write it up (or take a photo, apparently).

Doenjang Ramen

Aaron & Claire

Ingredients

• ½ yellow onion, sliced
• pork belly, sliced
• 1 garlic clove, minced
• 1 tbsp doenjang or miso paste
• 1 packet ramen
• ½ tbsp gochugaru
• 1 green onion, chopped
• 1 hard-boiled egg, bisected

Directions

1. Cook pork belly and onion in pot. Remove and buffer.
2. Add garlic and doenjang. Cook low until fragrant, ~1 minute.
3. Add 2½ C water, ⅔ seasoning powder, and flakes, and bring to a boil.
4. Add gochugaru and noodles and cook for ~1 minute each side.
5. Drain and garnish with pork belly, yellow and green onion, and egg.

Ssamjang (Korean Dipping Sauce)

You can get ready-made ssamjang at many Asian grocery stores, but I didn't have any easily to hand, so this recipe was a life-saver. If you are looking to buy ready-made ssamjang, look for the green tub. (Red tub is gochujang, brown tub is doenjang, green tub and ssamjang.)

Ssamjang

Slightly adapted from Maangchi

Ingredients

• 1/4 c. doenjang¹
• 1 Tbsp. gochujang
• 1 scallion, minced
• 1/4 c. minced onion
• 1 clove garlic, minced
• 2 tsp. honey
• 2 tsp. sesame oil
• 2 tsp. toasted sesame seeds

Directions

1. Combine all ingredients and mix well.
2. Serve as a dipping sauce or topping with rice, veggies, meat, or anything else that strikes your fancy!

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¹ I didn't have any doenjang on hand and I really didn't want to have to leave the house again today, so I made do with a mix of white miso paste and hoisin sauce. Red miso generally makes a better substitute for doenjang, but I didn't have any of that either. I used 2 Tbsp. of white miso + 2 Tbsp. of hoisin in place of the doenjang. My ssamjang was delicious! ^Back