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Serves
US | Metric
Ingredients
For the Meatballs
  • 1 kg Pork Mince
  • 2 tbsps Cornstarch Powder
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 tbsps Gochujang Paste
  • 1 Egg, cracked
  • 4 Spring Onions, thinly sliced
  • 2 Garlic Cloves, crushed
For the Ramen Broth
  • 2 litre Pork Stock (I used a master stock) if you don’t have this, you can use a good quality chicken/veg stock instead
  • 4 Garlic Cloves, thinly sliced
  • 2 cm Knob of Ginger, thinly sliced into match sticks
  • 2 Lemongrass Stalks, bashed and chopped finely
  • 3 Large Red Chillis, thinly sliced
  • Handful of raw spinach
  • 300 g Fresh Medium Egg Noodles
  • 1 tsp Soy Sauce
  • 1 tsp Sesame Oil
  • 4 Eggs, soft boiled and peeled
  • Handful of coriander, chopped for garnish
  • Sesame Seeds, for garnish
  • 1 Red Chilli, thinly sliced for garnish
  • 120 g Shiitake Mushrooms
Tonkotsu Ramen & Gochujang Meatballs Tonkotsu Ramen & Gochujang Meatballs

Tonkotsu Ramen & Gochujang Meatballs

The most comforting spicy noodle soup with fragrant balls! Big of an Asian fusion dish that gives you all the comforting feels, a hug in a bowl!

Prep 10 minutes
Total 40 minutes
  1. Begin by making your meatballs; combine all of the meatball ingredients in a bowl and scrunch everything together with your hands to mix well and ensure everything is combined.
  2. Quickly swill your hands under a little cold water and take a small handful of the mince meat and roll between your palms to form a ball - you want them to be about the size of a ping pong ball. Continue until you have used up all of the mince meat. Set aside whilst you make the broth.
  3. In a large deep saucepan, pour in your stock and set on a medium heat. Now with the stock, I used a ‘master stock’ this is a stock that I previously braised a joint of pork belly in. I froze it and used it for this ramen. However if you don’t have this, using a good quality chicken/veg stock as stated will work too!
  4. Add the sliced garlic, chilli, lemongrass and ginger to the stock and simmer gently until it begins to smell fragrant. Turn down to the lowest heat whilst you fry your meatballs.
  5. In a separate large frying pan, add 1 tbsp of oil and when almost smoking, carefully add around 5 meatballs at a time, cook until all sides are browned - you may need to do this in batches so you don’t over crowd the pan. When all of the meatballs are browned, set aside. You just want them browned for colour as they will cook through when placed into the broth.
  6. Bring the broth back up to a medium heat and add in the meatballs, allow to simmer for approx 7mins in order for the balls to be totally cooked through. At this stage add in the shiitake mushrooms, egg noodles, soy sauce and sesame oil. Continue to simmer for 3mins - because the noodles are fresh they will soften very quickly. Finish by adding the spinach, stirring to help it wilt down.
  7. Serve immediately using tongues to divide the noodles between 4 shallow bowls. Then place a few meatballs on top. Finish with ladling the fragrant broth over everything, ensuring the majority of the noodles are submerged.
  8. Cut the soft boiled eggs in half and place to the side of the bowl, snuggling in on top of the broth.
  9. Scatter the red chilli slices, chopped coriander and sesame seeds over everything, grab a spoon and get your slurp on!
Tonkotsu Ramen & Gochujang Meatballs Tonkotsu Ramen & Gochujang Meatballs

Tonkotsu Ramen & Gochujang Meatballs

The most comforting spicy noodle soup with fragrant balls! Big of an Asian fusion dish that gives you all the comforting feels, a hug in a bowl!

favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the Meatballs
  • 1 kg Pork Mince
  • 2 tbsps Cornstarch Powder
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2 tbsps Gochujang Paste
  • 1 Egg, cracked
  • 4 Spring Onions, thinly sliced
  • 2 Garlic Cloves, crushed
For the Ramen Broth
  • 2 litre Pork Stock (I used a master stock) if you don’t have this, you can use a good quality chicken/veg stock instead
  • 4 Garlic Cloves, thinly sliced
  • 2 cm Knob of Ginger, thinly sliced into match sticks
  • 2 Lemongrass Stalks, bashed and chopped finely
  • 3 Large Red Chillis, thinly sliced
  • Handful of raw spinach
  • 300 g Fresh Medium Egg Noodles
  • 1 tsp Soy Sauce
  • 1 tsp Sesame Oil
  • 4 Eggs, soft boiled and peeled
  • Handful of coriander, chopped for garnish
  • Sesame Seeds, for garnish
  • 1 Red Chilli, thinly sliced for garnish
  • 120 g Shiitake Mushrooms

  1. Begin by making your meatballs; combine all of the meatball ingredients in a bowl and scrunch everything together with your hands to mix well and ensure everything is combined.
  2. Quickly swill your hands under a little cold water and take a small handful of the mince meat and roll between your palms to form a ball - you want them to be about the size of a ping pong ball. Continue until you have used up all of the mince meat. Set aside whilst you make the broth.
  3. In a large deep saucepan, pour in your stock and set on a medium heat. Now with the stock, I used a ‘master stock’ this is a stock that I previously braised a joint of pork belly in. I froze it and used it for this ramen. However if you don’t have this, using a good quality chicken/veg stock as stated will work too!
  4. Add the sliced garlic, chilli, lemongrass and ginger to the stock and simmer gently until it begins to smell fragrant. Turn down to the lowest heat whilst you fry your meatballs.
  5. In a separate large frying pan, add 1 tbsp of oil and when almost smoking, carefully add around 5 meatballs at a time, cook until all sides are browned - you may need to do this in batches so you don’t over crowd the pan. When all of the meatballs are browned, set aside. You just want them browned for colour as they will cook through when placed into the broth.
  6. Bring the broth back up to a medium heat and add in the meatballs, allow to simmer for approx 7mins in order for the balls to be totally cooked through. At this stage add in the shiitake mushrooms, egg noodles, soy sauce and sesame oil. Continue to simmer for 3mins - because the noodles are fresh they will soften very quickly. Finish by adding the spinach, stirring to help it wilt down.
  7. Serve immediately using tongues to divide the noodles between 4 shallow bowls. Then place a few meatballs on top. Finish with ladling the fragrant broth over everything, ensuring the majority of the noodles are submerged.
  8. Cut the soft boiled eggs in half and place to the side of the bowl, snuggling in on top of the broth.
  9. Scatter the red chilli slices, chopped coriander and sesame seeds over everything, grab a spoon and get your slurp on!