Pork Belly Fusion Ramen with Oyster Mushrooms & Kimchi
with pak choi, miso & fresh udon noodles
There is a new ingredient in your box! Kimchi is a spicy condiment from Korean cuisine. It consists of fermented vegetables (usually cabbage) and various spices.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
25 g
Kimchi
220 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ bunch
Scallions
½ piece
Pak choi
100 g
Oyster mushrooms
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
15 g
Black garlic marinade
35 g
East Asian-style sauce
(Contains: Gluten, Tarwe, Soja)
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Korean-style spice mix
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Hello Umami
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
400 milliliters
Low sodium beef or vegetable stock
½ teaspoon
Honey [or plant-based alternative]
to taste
[Reduced salt] soy sauce
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Prepare the stock.
- Quarter the pak choi. Tear the oyster mushrooms into strips.
- Transfer the pak choi and oyster mushrooms to a parchment-lined baking sheet. Drizzle with sunflower oil and scatter over the Korean-style spices.
- Roast in the oven for 12 - 15 minutes until tender and lightly browned, turning halfway.
- Remove the pork belly from its packaging and transfer the marinade to a small bowl.
- Slice the pork belly into pieces of no more than 1cm thickness.
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork for 10 - 12 minutes until done. Stir in the marinade, then turn off the heat.
- Finely chop the scallions and set aside some of the greens.
- Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the scallions for 2 - 3 minutes.
- Deglaze with the white wine vinegar, then add the honey, black garlic marinade, East Asian-style sauce, miso paste* and stock.
- Bring to a rapid boil and allow to simmer over medium heat.
*Take care, this ingredient is salty! Use as preferred.
- Stir in the Hello Umami and the noodles, along with some soy sauce and sambal as preferred.
- Serve the ramen in bowls. Top with the pak choi, oyster mushrooms, kimchi* and pork. Drizzle the pork with any residual sauce.
- Garnish with the reserved scallion greens and the black sesame seeds.
*Take care, this ingredient is spicy! Use as preferred.
