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Spicy Pork Ramyeon with Enoki Mushrooms and Scallions
Texture
Garnish
On the plate

Pasta & Noodles · Korean

Spicy Pork Ramyeon with Enoki Mushrooms and Scallions

4.5 (403 cooks rated this)

Curly ramen noodles simmer in a fiery gochugaru broth built on stir-fried pork, onion and garlic. Delicate enoki mushrooms and fresh scallions slip in at the very end, adding a gentle chew and a clean, bright finish to the steaming bowl.

10 min Prep
15 min Cook
25 min Total
2 Servings
Easy Difficulty
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Test kitchen note: Fry the chili powder briefly in the pork fat before adding water; the heat unlocks color and gives the broth a rounder spice.

Method 5 steps

  1. Heat the oil in a pot over medium-high and stir-fry the pork until it loses its pink color, about 3 minutes.

  2. Add onion and garlic and cook 2 minutes, then stir in the gochugaru and cook 30 seconds until the oil turns red.

  3. Add gochujang, soy sauce and stock and bring to a boil. Simmer 5 minutes.

  4. Drop in the noodles and cook 3 minutes, loosening them with chopsticks.

  5. Add the enoki and scallions, cook 30 seconds more, just until the mushrooms wilt, and serve immediately.

That is the whole pie. Enjoy every slice.

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