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Challenge Notes
👋 Welcome to the 30-Day Instant Ramen Challenge! This series chronicles my journey to transform instant noodles into unique dishes. A crucial part of this challenge is that I am trying most of these dishes for the very first time. At the end of each post, I’ll give you my honest verdict on whether I would recreate it to try at home and any changes I would make.
It’s Day 25.5, and today, we’re finishing out the request for K-Pop Demon Hunters Ramen by making Mira’s Spice Queen Ramen. I’ve made Rumi’s Superstar Ramen and Zoey’s Hamburger ramen on previous days.
The Story
This was a fun one for me because I love spice, and I had the perfect foundation: a homemade, 9-hour pork bone broth! I had pork bones in my freezer and a bunch of veggies, so I just decided to make the broth from scratch. If you try this recipe, please feel free to use store-bought pork broth or even just water.
To match the “Spice Queen” theme, I made a spicy gochugaru oil. I kept it simple by just adding hot oil over gochugaru powder.
For the toppings, I used a slice of smoked pork belly that I had saved from the ramen bar day. I cut it into cubes and gave it a quick blast with a blowtorch to get a good char. I also made some spicy garlic soy-mirin marinated eggs when I started the pork broth.
When I actually made the bowl, I was a little hungover, so this really hit the spot for me. The depth of flavor from the pork broth carried the whole dish beautifully.
For the convenience of this recipe, I am going to assume that you are using store-bought pork broth, already have a homemade version, or you are using water for the broth.
Watch the full process and result in the video below!
The Ramen
This recipe used the following for the noodles and spicy base:
- Nongshim Shin Ramyun and K-Pop Demon Hunters Collaboration Ramen
Missed the beginning? Catch up on the previous days of the challenge here:
- Day 1: Steve’s Ramen Lava Chicken
- Day 2: Ramen Seafood Boil
- Day 3: Smoky Curry Chicken Ramen
- Day 21: Rumi’s Superstar Ramen
Mira’s Spice Queen Ramen
Ingredients
- 1 package Nongshim Shin Ramyun Noodle (4.23 oz)
- 2 cups Pork Bone Broth, or water
- 1 tsp Spicy Gochugaru Oil
- 2 oz approx. 55 grams Smoked Pork Belly (cubed & torched), or use spam, deli meat, or any leftover meats
- 1 Soft-Boiled Egg
- Chopped Green Onion, to garnish
- Sesame Seeds, to garnish
- 1 whole Thai Chili pepper, to garnish
Spicy Gochugaru Oil
- 3 tbsp gochugaru powder
- 1/2 cup avocado oil, or any neutral oil
Instructions
- Make the Spicy Gochugaru Oil: You will need about 2 tsp for the bowl. Heat neutral oil to 350ºF. Pour the hot oil over the Gochugaru in a heatproof bowl. Stir and let cool completely.
- Cube the smoked pork belly. If using, quickly sear or torch the pork belly cubes to crisp the edges. Slice the egg in half. Chop the green onions.
- In a saucepan, bring the pork bone broth to a boil. Add the Shin Ramen noodle block and the packet of Shin Ramen seasoning powder.
- Boil for 3-4 minutes until the noodles are al dente.
- Pour 1-2 teaspoons of Spicy Gochugaru Oil into the bottom of your serving bowl.
- Pour the hot noodles and broth directly into the serving bowl over the Gochugaru Oil.
- Gently arrange the smoked pork belly cubes and the egg halves on top of the noodles. Garnish with the chopped green onion, sesame seeds, and chili pepper. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
Verdict and Re-creation Notes
- Recreate? Yes!
- Changes? Give the eggs at least 24 hours in the marinade next time to fully absorb the flavor.
Share Your Take!
If you try this at home, I’d love to hear your adjustments! Let me know what tweaks made it even better.
