Stir-fried Shin Ramyun in Pork Belly Fat
A viral social media recipe featuring spicy Shin Ramyun stir-fried in rich, savory pork belly fat rendered to perfection.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Pork belly150g
- Shin Ramyun1 pack
- Green onion1/2 stalk
- Garlic3 cloves
- Water for boiling noodles500ml
🥣 Sauce & Seasoning
- Shin Ramyun Soup Powder2/3 pack
- Shin Ramyun Flakes1 pack
- Soy sauce1/2 tbsp
- Sugar1/2 tsp
- Noodle cooking water3 tbsp
🌿 Toppings & Garnish
- Sesame oil1/2 tsp
- Toasted sesame seeds1/2 tsp
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Pork belly | Bacon, thin sliced pork belly, or pork shoulder | Substitute 1:1. Bacon adds smoky flavor, thin sliced pork cooks faster, and pork shoulder yields a leaner finish. |
| Shin Ramyun | Jin Ramyun Spicy, Yeol Ramyun, or spicy broth noodles | Substitute 1:1. Any spicy broth-based ramen powder works well to balance the richness of rendered pork fat. |
| Green onion | Chives or Onion | Substitute 1:1. Chives offer a crisp aroma while onions add a touch of natural sweetness when caramelized. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Boil 500ml of water in a pot. Add the noodles and dried flake packet, then cook for approximately 2 minutes and 30 seconds. The noodles should remain slightly firm (al dente) as they will undergo additional stir-frying. Reserve 3 tbsp of the hot noodle cooking water, then drain the noodles in a colander.
Heat a skillet over medium-low heat and lay out bite-sized pieces of pork belly. Fry slowly until golden brown and crispy on the edges, allowing ample natural pork fat to render onto the pan.
Set aside a few crispy pork belly pieces for garnish. In the remaining fat and meat, add thin-sliced garlic and chopped green onions. Sauté over medium heat until fragrant and slightly softened, infusing the fat with garlic and scallion oil notes.
Add the drained noodles, 3 tbsp reserved noodle water, 2/3 pack Shin Ramyun soup powder, 1/2 tbsp soy sauce, and 1/2 tsp sugar into the pan. Crank the heat to high and stir-fry vigorously for 1 minute so the liquid emulsifies into a glossy flavor coating over the noodles.
Once sauce coats noodles completely and dries up, remove pan from heat. Drizzle 1/2 tsp sesame oil and toss lightly. Transfer onto a plate, top with reserved crispy pork belly pieces, and sprinkle with toasted sesame seeds.
🌟 Pro Chef Tips
- • Avoid adding the entire packet of ramen soup powder at once, as stir-fried applications concentrate salt; starting with 2/3 packet is ideal.
- • Boil noodles for only 2.5 minutes beforehand so they absorb sauces quickly without becoming mushy.
- • Do not wipe off rendered pork fat—this natural lard forms the flavorful foundation of the dish.
- • Adding a small pinch of sugar and soy sauce mellows out raw spice and balances the overall taste profile.
⚠️ Avoid Common Pitfalls
- ❌ Burning the pork belly on high heat prevents clean fat rendering, leaving noodles dry and greasy.
- ❌ Stir-frying over low heat causes noodles to absorb excess fat and turn soggy. Always flash stir-fry on high heat.
- ❌ Omitting reserved noodle cooking water causes seasoning powder to clump instead of creating a smooth glaze.
🧂 Spice & Seasoning Adjustments
- • For extra spice, slice 1 fresh Cheongyang chili pepper and sauté with garlic.
- • If you love cheese, top hot noodles with a slice of American cheese and cover for 30 seconds for a creamy fusion twist.
🧊 Storage & Reheating
- • This noodle dish is best enjoyed immediately after cooking.
- • If leftovers remain, store in an airtight container in the fridge for up to 1 day.
- • Reheat in a pan over low heat with 1-2 tbsp water, though noodles will naturally soften.
❓ Frequently Asked Questions
Q. Is the dish too greasy because of all the pork belly fat?
A. Not at all. Frying green onion and garlic in the fat creates a fragrant aromatic oil, while Shin Ramyun powder's fiery spice cuts right through the richness, leaving a savory umami profile.
Q. Can I use other ramen noodle brands?
A. Yes! Any spicy red-broth instant ramen, such as Jin Ramyun Spicy or Yeol Ramyun, pairs fantastically with rendered pork belly fat.
Q. Can I use bacon or thin-sliced pork belly instead?
A. Yes! Bacon adds a delicious smoky flavor, while thin-sliced pork belly cooks quickly. If using salty bacon, slightly reduce the ramen powder amount.
Q. Why add extra soy sauce and sugar alongside ramen powder?
A. Soy sauce caramelizes slightly in the hot pan to introduce smoky depth, while sugar rounds out harsh spiciness and balances saltiness.
Q. How do I ensure the noodles remain bouncy rather than sticky?
A. Underboil noodles by roughly 1 minute during initial cooking, then use 3 tbsp of noodle cooking water to help flash stir-fry over high heat for maximum coating with zero stickiness.