10 Minute Chicken Corn And Kimchi Ramen Recipes

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HIYASHI CHUKA RAMEN



Hiyashi Chuka Ramen image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 22

5 cups soy sauce
3 cups mirin
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
One 3 1/2-by-6-inch pork belly
9.5 ounces soy sauce
6 ounces pork stock or pork bone broth
4 ounces rice vinegar
3 ounces sugar
0.5 ounce sesame oil
Two 6-inch stalks green onions
5.5 ounces sesame paste
1 1/2 cups rice vinegar
3/4 cup sugar
3 tablespoons salt
2 cups bean sprouts
20 spears asparagus (the thinner the better)
1/2 English cucumber
Any kind of oil, to grease a pan
3 medium or 2 large eggs
Four 3-ounce packages ramen noodles
1/2 cup red pickled ginger, if available

Steps:

  • For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces.
  • For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving.
  • For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred.
  • Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred.
  • Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size.
  • Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size.
  • Bring water to a boil in a large pot (or medium pot if you're cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well.
  • Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using.

KATSU CURRY RAMEN



Katsu Curry Ramen image

Provided by Food Network

Time P1DT3h15m

Yield 4 servings

Number Of Ingredients 28

2 pounds pork feet
2 pounds pork neck bones
2 pounds pork leg bones
2 chicken back bones
6 cloves garlic
One 3-inch piece ginger
1 leek (white and green parts), halved lengthwise, sliced crosswise and rinsed
1 onion, cut into thirds
1/4 cup bonito flakes
1/4 cup dried anchovy
1/4 sheet kombu
1 cup dried shiitake mushrooms, ground in a blender
2 tablespoons salt
1 tablespoon sugar
1 teaspoon fish powder
2 cubes curry bouillon
1 gallon vegetable oil, for frying
1 pound pork loin, sliced into 4 portions
Salt
1 egg
1 cup all-purpose flour
2 cups panko bread crumbs
1 ear of corn, kernels removed from cob
1 carrot, julienned
Vegetable oil, as needed
1/2 head of cabbage, chopped lengthwise
Four 6-ounce packages fresh ramen noodles
1 green onion, chopped

Steps:

  • For the pork broth: Place the pork feet and bones and chicken bones into a large stock pot and cover with cold water. Put on the lid and bring the pot to a boil. After 10 minutes, turn off the burner and strain the bones. Wash the bones under cold water to remove all the scum. Add the cleaned bones back into a clean stock pot, add water and bring to a boil.
  • Char the garlic, ginger, leek and onion in a skillet until they are almost burnt. Set aside. Place the bonito flakes, dried anchovy and kombu in a spice pack and securely tie the end. Put the ground mushroom into a separate spice pack and securely tie the end.
  • Place the charred vegetables, and both spice packs into the pot with the bones. Bring the pot to a boil and boil for 6 hours. Remove the dried anchovy spice pack from the pot. Boil for another 12 hours, then add the salt, sugar and fish powder. Let the broth simmer on low heat for another 6 hours.
  • To create the curry broth, take 64 ounces (2 quarts) of pork broth and add the curry bouillon. Bring to a boil and whisk the broth.
  • For the pork katsu: Heat the oil in a heavy-bottomed pot to 350 degrees F.
  • Tenderize the pork loin using the flat end of a meat mallet and season with salt. Beat the egg and 1 tablespoon water to create an egg wash. Take the pork loin and dredge it in the flour, then the egg wash, then the bread crumbs. Fry the pork loin until golden brown, for 4 to 5 minutes. Remove and let rest for 1 to 2 minutes before cutting.
  • For the ramen bowl: Saute the corn and carrots in a pan with a little oil and set aside. Then saute the cabbage with a little oil.
  • Bring a pot of water to a boil. Drop the fresh ramen into the boiling water. Cook for 90 seconds, or to your desired firmness, then drain.
  • Pour the hot curry broth into 4 bowls and add the cooked ramen. Top with the cabbage and place the fried pork katsu on top. Add the corn and carrot and finish with the chopped green onions.

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