Name: Global Cuisine - Ramen - Sticky pork belly - use NID: Kimchi with oyster mushrooms, pak choy and udon noodles
Total time: 25 min
Yield: 2
Cuisine: Koreaans
Ingredients: 240 gram Sticky buikspek; 50 gram Kimchi; 440 gram Verse udonnoedels; 1 bosje(s) Bosui; 1 stuk(s) Paksoi; 200 gram Oesterzwammen; 1 zakje(s) Zwart sesamzaad; 30 gram Zwarteknoflookmarinade; Zoete Aziatische saus; 25 gram Witte miso; 1 zakje(s) Koreaanse kruidenmix; 1 zakje(s) Hello Umami; 3 el Zonnebloemolie; 1 el Wittewijnazijn; 800 ml Zoutarme runder- of groentebouillon; 1 tl Honing [of plantaardig alternatief]; naar smaak [Zoutarme] sojasaus; naar smaak Peper en zout

HelloFresh

Recepten

Koreaanse Recepten

Global Cuisine - Ramen - Sticky pork belly - use NID: Kimchi

with oyster mushrooms, pak choy and udon noodles

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Gluten

•Tarwe

•Sesamzaad

•Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

120 gram

Sticky buikspek

25 gram

Kimchi

220 gram

Verse udonnoedels

½ bosje(s)

Bosui

½ stuk(s)

Paksoi

100 gram

Oesterzwammen

½ zakje(s)

Zwart sesamzaad

15 gram

Zwarteknoflookmarinade

Zoete Aziatische saus

15 gram

Witte miso

½ zakje(s)

Koreaanse kruidenmix

½ zakje(s)

Hello Umami

Zelf toevoegen

1.5 el

Zonnebloemolie

½ el

Wittewijnazijn

400 ml

Zoutarme runder- of groentebouillon

½ tl

Honing [of plantaardig alternatief]

naar smaak

[Zoutarme] sojasaus

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)4434 kJ

Energie (kcal)1060 kcal

Vetten56.5 g

waarvan verzadigd15.9 g

Koolhydraten92.3 g

waarvan suikers25.8 g

Vezels24.1 g

Eiwitten41.6 g

Zout7.4 g

Trans Fat0.1 g

Potassium398.8 mg

Calcium78.5 mg

Iron1 mg

Benodigdheden

•Bakplaat met bakpapier

•Koekenpan

•Kleine kom

•Pan

Instructies

Preheat the oven to 200°C.
Quarter the pak choy. Tear the oyster mushrooms into strips.
Transfer the pak choy and oyster mushrooms to a parchment-lined backing sheet. Drizzle with sunflower oil and sprinkle over the Korean-style spice mix.
Roast in the oven for 12 - 15 minutes, flipping halfway through, until tender and lightly coloured.

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 belly slices for 10 - 12 minutes until done.
Add the marinade, mix well to combine and turn off the heat.

Prepare the stock. Finely chop the scallions. Reserve a small part of the green parts for garnish.
Heat a drizzle of sunflower oil in a pot or saucepan over medium-high heat and 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 and stock.
Bring to a quick boil and let simmer over medium heat.
Shortly before serving, add the Hello Umami and the noodles, and stir to loosen them. Season with soy sauce (see Tip).

Tip: Add sambal if you like it spicy.

Serve the soup and noodles in bowls. Top with the roasted pak choy, oyster mushrooms, pork belly slices and its marinade.
Garnish with the reserved green part of the scallions and the black sesame seeds.
Serve with the kimchi.

Did you know... pak choi is rich in folic acid, which is part of the vitamin B complex. It plays an essential role in the production of red blood cells, which helps maintain energy levels.