When i get to the end of a rotisserie chicken, or I’ve made pulled pork, i create a broth of meat, mushrooms, chopped spinach, celery, soy sauce, lime juice, and a bunch of spices like garlic, ginger, parsley, chives, salt, pepper, and crushed red pepper.

Then i add the real star of the show - Korean Gochujang paste, which is fermented red pepper paste. It is spicy, but not too hot, with a really delicious flavor.

Then I add the ramen, and serve. Absolutely delicious, one of my favorite foods in the world. I just cooked up a crock pot of pulled pork, and I’ll be making a big pot of soup today to dip into for the weekend. I also saved the pork broth, which will make an amazing base for it.

Dont use gochujang in a bottle, get the real stuff in the tub. It runs about $7-10 on Amazon. I’ve used Roland because it is all exactly the same, and Roland is among the cheapest. Publix just started carrying the tubs, but a different brand, so now i dont have to mail away for it. The new brand is exactly the same as Roland. It obviously all comes from the same factory, just different labels.

I also sometimes sautee up the same ingredients in a pan, toss in rice noodles, or drained ramen noodles, then add guochujang, thinned with a bit of oil and soy sauce, to coat it all. Also amazing.

With Jazz :p

But actually: https://www.justonecookbook.com/ramen-egg/

Soft boiled egg, always. I usually have some kimchi, so that, too. Got a bag of nori sheets for sushi, so I cut up some of that as well. Made my own chili oil, and a friend got me some momofuku chili crisp, and I alternate between those two. Always growing some green onion out back, so some of that, too… Sliced ham? Hell yeah. I also keep a jar of pickled carrots shreds, so why not. Thin slivers of red onion, too. Toasted sesame seeds sometimes, just a little, for texture.

Ramen takes a long time to make at my place, but I got just about whatever you could want.

Any combination of ginger, garlic, onion, pepper, and whatever leftover meat and/or veggies I’ve got.

Or, if I have leftover soup, I do one cup water, one cup soup and one half of the seasoning pouch. It’s especially great with cabbage and sausage soup, but split pea is pretty good too.

Sprinkle some nori rice seasoning.

I drop an egg in when heating up the water, do a quick reconstitute sauté of some dried mushrooms in butter with a little garlic and then top with a sheet of nori and fresh scallion.

An egg and some onions

I put boiled eggs, frozen vegetables, and chili crisp along with any leftovers I have. Today I had some extra bacon but things like pork chops or chicken is good too.

Still experimenting with different brands of chili crisp. I like the ones with a bit of crunch but they are not spicy enough. I put a couple big spoonfuls on top and would like it hotter with less oil.

If it’s Korean noodle soup (like buldak or nongshim), I throw in some sliced spam, an egg, fresh spring onion and a couple slices of American cheese (that plastic cheese they use on burgers). If it’s dry noodles, specifically IndoMie’s Mee Goreng, I shit you not, try adding a teaspoon of unsalted peanut butter in there.

I keep some frozen vegetables to add in. Corn, peas, peppers, and onions usually.

Make the noodles in a pot, drain, put in flavor packet and pepper.

Bone broth, you get me?

The “ramulet” 2 egg omelette with ramen noodles

Start with miso or vegetable broth, with dark soy sauce, pepper/paprika, MSG, and maybe a little garlic if you’re feeling it. (Light soy sauce too if you don’t use the flavor packet, I use the soy sauce flavor top ramen packet though)

Add silken tofu, bok choy, and mushrooms (I like enoki and shiitake)

Wait a bit, add noodles, let it cook.

Drizzle some toasted sesame oil on top

Eat with chopsticks and slurp the broth!

I made some rocket fuel chili oil a while back. I and about half a teaspoon to the water while waiting for it to boil.