-
1
In a small bowl, mix the gochujang paste, 1 tbsp soy sauce, and 1 tbsp sesame oil to form a paste. Pat the pork chops dry and coat them evenly with the marinade. Set aside for at least 20 minutes at room temperature.
-
2
While the pork marinates, prepare your soft-boiled egg. Bring a small pot of water to a boil. Gently lower the egg in and cook for exactly 6-7 minutes. Immediately transfer the egg to a bowl of ice water to stop the cooking process. Peel once cool and set aside.
-
3
Heat 1 tbsp of sesame oil in a large saucepan or wok over a medium-high heat. Add the marinated pork chops and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove the pork from the pan and set it aside on a board to rest.
-
4
In the same pan, reduce the heat to medium. Add the white parts of the spring onions, the minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant. Pour in the chicken stock, ham stock cube (if using), 3 tbsp soy sauce, Shaoxing wine, and mirin. Stir to combine and bring to a simmer.
-
5
Add the ramen noodles and shredded cabbage to the simmering broth. Cook for 3-4 minutes, or according to the noodle package directions, until the noodles are tender and the cabbage has softened.
-
6
While the noodles cook, slice the rested pork into strips and halve your soft-boiled egg. Once the noodles are ready, stir the crispy chilli oil and the final 1 tsp of sesame oil into the broth. Taste and add more chilli oil if you prefer it spicier.
-
7
Divide the noodles and cabbage between two large bowls. Pour the hot broth over the top. Artfully arrange the sliced pork, egg halves, and nori strips. Garnish with the green parts of the spring onions and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
