Korean Style Ground Pork Soup

I am a hopeless Ramen-tic! ❤️❤️

I adore a noodle-centric diet, especially when it involves a giant pot of twirly, slurpy noodles bathed in a rich, creamy, and slightly sweet broth. The combination of spicy and tangy flavors creates a therapeutic experience, making you forget all your worries. A good bowl of soup has no beginning, middle, or end; it’s a harmonious blend of flavors.

If you crave an Asian-inspired soup that satisfies your taste buds quickly, look no further than this Korean-style ground pork soup. It combines ground pork, fragrant aromatics, and the unmistakable heat of gochujang chili paste. To balance the spiciness, we use a creamy coconut milk-based broth.

But that’s not all. This bowl of goodness also features wilted bok choy and addictive Korean marinated eggs, known as mayak eggs. Prepare to be amazed!

Here is what you need:

  • Ground pork: Although ground beef or chicken would work equally well.
  • Aromatics: Ginger, garlic, scallions, and cilantro.
  • Sauces and pastes: Soy sauce and gochujang chili paste.
  • Honey.
  • Onion: Chopped.
  • Chicken broth.
  • Coconut milk.
  • Lime juice: Use plenty; it makes a difference.
  • Bok choy.
  • Eggs: Soft-boiled.
  • Noodles: We recommend ramen noodles, but feel free to explore other options, such as udon noodles.

Let’s talk about the hotness factor here. What is Gochujang?

Korean cuisine is known for its hot and spicy food, thanks to their fermented red chili paste or sauce, called Gochujang. It delivers a smoky-sweet, spicy flavor and plays a vital role in Korean recipes and marinades. If you want to experience the true flavors of Korea, having Gochujang in your pantry is a must.

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If you can’t find Gochujang, you can try a similar chili paste, like sambal oelek, available at any Asian grocery store. While regular sriracha or red chili flakes can work, they won’t deliver the same authentic taste. Keep in mind that these authentic pastes are hotter than sriracha. However, if you prefer milder heat, you can easily adjust the amount.

Now, let’s get cooking!

Step 1. Soft boil your eggs. Add salt and vinegar to a pot of boiling water, gently place in the eggs, and let them simmer. Once boiled, transfer them to ice water.

Soft-boiled eggs are a must in any noodle or ramen bowl. We recommend making Korean marinated eggs, also known as Mayak eggs, as they add more flavor. You can prepare them the night before in less than 15 minutes.

Step 2. Moving on to the ground pork topping. In a bowl, mix chopped ginger and garlic, gochujang chili paste, honey, soy sauce, sesame oil, and a bit of water.

Heat oil in a pan, add the ground pork, and break it up with a spoon. Mix in the sauce and cook until the pork is cooked through. Set it aside.

Step 3. Let’s prepare the broth. In the same pan, heat more oil and sauté the chopped onion until soft and translucent.

Add gochujang, honey, and a sprinkle of salt. Stir well and pour in the chicken broth. Bring it to a boil, then reduce the heat and stir in the coconut milk. Squeeze in fresh lime juice, plenty of it!

Let the broth simmer on medium-low heat for 15 minutes, adjusting the seasonings to your liking. If you want an extra kick, feel free to add more gochujang. The coconut milk balances the heat, resulting in a rich, creamy, sweet, and tangy flavor bomb with hints of citrus.

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Step 4. While the broth simmers, boil water in a separate pot and blanch the bok choy for 2-3 minutes until slightly wilted. Remove the bok choy and cook the noodles in the same water according to the instructions on the packet. Drain them in a colander once they’re done. If using instant ramen, cook the noodles without the seasoning packet.

Step 5. It’s time to assemble your beautiful bowl of yum! Ladle the broth into a bowl, add plenty of noodles, top with the ground pork, bok choy, and halved eggs. Garnish with scallions and cilantro. Despite the length of the instructions, everything comes together quickly.

Leftovers

Ah, leftovers. They taste even better the next day when the flavors have had time to meld. You can refrigerate this soup in an airtight container for 2-3 days if you make a large batch. Simply reheat the broth and assemble a fresh bowl.

There you have it, friends! A delicious pork-infused noodle soup that will warm and satisfy you. This bowl is bound to become a longtime favorite in your life.

Can a big bowl of delicious soup cure all your problems? Well, it will certainly cure hunger—a good start, don’t you agree? 😊

On that happy note, take a big pull of these noodles and slurp away at your bowl.

Be sure to check out our other mouthwatering Asian recipes at GypsyPlate. And remember to come back for new flavors coming your way. Subscribe to GypsyPlate, share, and spread the love. Take care…

Korean Style Ground Pork Soup, on my Gypsy Plate… enjoy!

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Try these other quick and tasty Asian recipes!

  • Thai Basil Chicken
  • Hunan Shrimp
  • Chicken Caldereta
  • Mongolian Beef
  • Pork Menudo
  • Teriyaki Chicken Bowl
  • Chicken Lettuce Wraps
  • Korean Ground Beef Bowl
  • Kung Pao Chicken