Spicy Korean Ramen

Name: Spicy Korean Ramen
Prep time: 10 min
Cook time: 22 min
Total time: 62 min
Ingredients: 1/2 pound pork belly (cut in thin slices); 1 tablespoon cooking oil; 6 cups chicken stock; 1 tablespoon fish sauce; 1 teaspoon gochugaru; 3 tablespoons doenjang; 1-3 tablespoons gochujang (adjust based on spice preference); 1 tablespoon soy sauce; 2 tablespoons kimchi juice; 1 teaspoon sesame oil; 8 ounces dried ramen noodles (cooked and drained to package instructions); 1 tablespoon soy sauce; 1 teaspoon gochujang; 1/2 teaspoon sesame oil; 1/4 cup chicken stock; 1 teaspoon honey; kimchi; hard or soft boiled eggs; scallions; nori; sesame seeds

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This Spicy Korean Ramen is served with thinly sliced pork belly and seasoned with Korean ingredients such as gochugaru, doenjang and gochujang! It’s packed with umami flavor and takes just an hour to make!

Every time I make a new ramen recipe, it instantly becomes my new favorite!

Spicy Korean ramen in a white bowl with chopsticks inserted into it.

Truth be told, I love them all! This shio ramen is loaded with so many delicious toppings, including seasoned bamboo shoots, and this spicy chicken ramen is super easy and flavorful!

And this birria ramen might be one of my all time favorites, with it's rich beef and Mexican spices.

And for a quick ramen recipe, with tender caramelized pork, I always turn to this Instant Pot ramen.

Each of these ramen recipes offers a different flavor experience, but this Korean ramen recipe is packed with so much more intense flavor! And the thinly sliced pork belly is melt-in-your-mouth delicious!

While the pork totally works as a stand alone topping on this ramen, we love to serve it with kimchi and soft boiled eggs, like these ramen eggs or these sous vide soft boiled eggs.

Check out the Korean ramen story!

Why this recipe works

Even though the pork belly needs to marinate for 30 minutes, it cooks fast, so this ramen can be ready in just an hour!
The pork belly is thinly sliced, so it cooks quickly and the marinade helps keep it tender, flavorful and juicy!
You can make this ramen in advance so it’s great for meal prep! Just store the pork belly, broth and cooked noodles separately, then reheat and assemble when ready to enjoy!

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post.

You’ll need ½ a pound of pork belly for this recipe, cut into thin slices.

Pork belly is a boneless, yet fatty, cut of pork that is taken from the pig’s belly. I usually buy a center cut and go for the meatiest piece I can find. While the high fat content adds flavor, you still want a good meat to fat ratio.

The base of the ramen broth includes 6 cups of chicken stock. You can use store-bought or homemade like this Instant Pot chicken bone broth.

The broth seasoning includes 1 teaspoon of gochugaru. This is a Korean coarsely ground chili, with a slightly sweet, spicy and smoky flavor. It’s usually made from sun dried chilies without the seeds. If you don't have gochugaru, you can use dried chili flakes or chipotle powder as a substitute.

You’ll also need 3 tablespoons of doenjang (a fermented soybean paste) for the broth, as well as 1-3 tablespoons of gochujang (just adjust based on your spice preference).

Gochujang is a Korean fermented red chili paste that has sweet, savory and spicy flavors. If you like your ramen extra spicy, use 3 tablespoons in the broth. You’ll also need gochujang for the pork marinade.

For the ramen noodles, I used 8 ounces of dried ramen noodles (cooked to package instructions) but you can also use fresh ramen noodles, if you prefer.

Step by step instructions

Combine all the marinade ingredients in a bowl and add the pork belly. Let marinate for at least 30 minutes, or up to 2 hours.

Pork belly marinade being stirred together in a glass bowl.

Thinly sliced pork belly in a glass bowl with the marinade.

Heat a Dutch oven over medium heat and add 1 tablespoon of cooking oil.

Cook the pork belly until browned and cooked through, about 3-4 minutes per side. **You'll need to cook it in 2 batches.

Remove the pork belly and set aside.

Add the remaining ingredients (except toppings) and bring to a simmer for 10 minutes.

Strain and serve in bowls over noodles with toppings and pork belly slices.

Side view of Korean ramen in a white bowl on a grey cloth.

Expert tips

For quick and even browning, you’ll want to cook the pork belly in a single layer. Depending on the size of your Dutch oven, this means cooking it in at least two batches.
If you’re adding soft boiled ramen eggs as a topping, I recommend making them in advance as they need to marinate overnight.
If you think you’ll have leftovers, be sure to store the noodles, pork belly and broth separately. If combined, the noodles will soak up the broth and get mushy.
To control the saltiness of your ramen, I recommend using a homemade or low sodium chicken broth.
If you’re not a fan of spicy flavor, just reduce the amount of gochujang you use.
I don’t recommend substituting for the gochujang and doenjang. They’re absolutely necessary for the authentic Korean flavors. Check out this post to learn a little more about essential Korean ingredients.

Close up view of pork belly and other toppings on the Korean ramen.

Common questions

Do you need to marinate the pork belly?

For the most juicy and tender pork belly, I recommend marinating it. This can be done in as little as 30 minutes or up to 2 hours. As marinating helps tenderize and flavor meats, I always recommend that this step not be skipped!

Can you make Korean ramen in advance?

Yes, you can cook the pork belly and broth according to the recipe instructions and store them separately in the fridge for up to 3 days. You can also cook the noodles in advance and store them in a separate container in the fridge, or cook them just before serving. When ready to serve, just reheat everything and assemble the ramen in bowls with your desired toppings.

Can you freeze Korean ramen?

Yes, you can freeze the broth and the pork belly in separate airtight containers for up to 6 months. Just defrost in the fridge overnight before reheating and serving. I don’t recommend freezing cooked noodles as they may get mushy once defrosted and reheated.

What toppings go with Korean ramen?

Korean ramen is so flavorful, you can really enjoy it on its own. But, if you love toppings like we do, kimchi is a delicious option. It’s just cabbage (sometimes with cucumber or radish) that’s fermented with chili paste, soy sauce, Korean fish sauce, garlic, ginger and scallions. You can make your own or buy it at most local grocery stores.

Some of our other favorite ramen toppings include marinated ramen eggs, nori sheets, sesame seeds and sliced scallions (green onions).