Pork Ramen

Tip: make extra mince and use it for quick bimimbap the next day

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Create sauce for the pork by mixing finely chopped white parts of the spring onion, minced garlic, gochujang, soy sauce, msg, and sugar

Step 2

Combine broth ingredients in a pan and start to heat up. You want this to come to a simmer while you cook the rest. At the same time, put another pan of water onto boil ready for the spinach and noodles.

Step 3

Fry the pork mince using the sesame oil, breaking it up as it cooks. Once browned, add the sauce mix from step one and toss to coat. Cook until desired caramelisation.

Step 4

Blanch the spinach in the pot of boiling water for 30 secs. Remove from the water, then add the noodles and cook per packets instructions (usually a few minutes). Run the spinach and noodles under cold water once cooked to stop the cooking, and to help stop the noodles sticking together.

Step 5

Make your bowl - place noodles, then broth, then add your toppings including the pork mince. Garnish with the green parts of the spring onion that you didn't use earlier.