Quick Spicy Tsukemen Recipe (Dipping Ramen)

By Sudachi · 35 min

Ingredients

Instructions

1. Warm the sesame oil in a large frying pan over medium-low heat. Fry the leek, chili, ginger and garlic until fragrant.
2. Turn the heat to medium, add the ground pork and fry until browned.
3. Add the chili bean sauce, miso, black pepper and ground sesame seeds. Stir-fry for 1 minute.
4. Add the water and chicken bouillon powder, then bring to a boil.
5. Once boiling, reduce to a simmer and stir in the soy sauce and sugar.
6. Mix the potato starch with the cold water to make a slurry. Pour it into the soup and stir until slightly thickened.
7. Remove from the heat and cover the pan to keep the soup hot.
8. Cook the ramen noodles according to the packet instructions. Drain them, rinse with warm running water, then toss with the sesame oil.
9. Divide the noodles onto plates and top with the green onions, kizami nori and your toppings.
10. Pour the soup into dipping bowls and garnish with the garlic chives, chili, sesame seeds and chili oil. Dip the noodles into the broth and eat.

Summarized from Sudachi's video. Watch it for the details.

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