favorite
print
like
Serves
US | Metric
Ingredients
Meatballs
  • 250 g Pork mince
  • 250 g Beef mince
  • 1 Egg
  • 1 tbsp Gochugaru
  • 2 tsps Salt
  • 2 tsps Garlic granules
  • 2 tsps Onion granules
  • 2 tsps Chilli flakes
  • 1 tsp Garlic paste
Sauce
  • 3 tbsps Dark soy sauce
  • 1 tbsp Gochujang
  • 2 tbsps Honey
  • 1 Heaped teaspoon White miso paste
  • 3 tbsps Mirin
  • 3 tbsps Rice vinegar
  • 2 tsps Ginger paste
Ramen and broth
  • 600 ml Water (or enough to cover all noodles while dry in the pan)
  • 1 Chicken stock cube
  • 2 tbsps Soy sauce
  • 1 tsp White miso paste
  • 1 Inch piece of ginger
  • 2 Spring onions
  • Dried noodles for 4
Garnish
  • Soft boiled egg
  • Sliced spring onion
  • Sesame seeds
  • Sesame oil
Miso-jang Meatball Ramen Miso-jang Meatball Ramen
Miso-jang Meatball Ramen

Miso and gochujang glazed meatballs with a super quick cheat broth...

Prep 1 hour
Total 1 hour

For the meatballs, simply combine all ingredients thoroughly and shape into golf ball sized balls. Heat a skillet or oven proof frying pan with oil and cook the meatballs in batches until browned all over. They don't need to be cooked through yet, do set aside for now.


Preheat the oven to 200℃


In the same pan make the sauce. Quickly fry off the ginger paste for a few seconds, then add in the gochujang, combine and then add all other ingredients. Cook for a couple of minutes then throw the meatballs back in. Stir to get them coated and then transfer to the oven for 15 minutes.


For the broth, heat some oil in a saucepan. Peel and bash the ginger, chop the root end off the spring onions and give them a bash as well. Throw into the pan and sizzle away for a couple of minutes. Then add all other ingredients and bring to the boil. Add the noodles when boiling and cook until soft.


Serve up ramen first, top with the meatballs, some extra sauce and then layer the garnish.



Miso-jang Meatball Ramen Miso-jang Meatball Ramen
Miso-jang Meatball Ramen

Miso and gochujang glazed meatballs with a super quick cheat broth...

favorite
print
like
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
Meatballs
  • 250 g Pork mince
  • 250 g Beef mince
  • 1 Egg
  • 1 tbsp Gochugaru
  • 2 tsps Salt
  • 2 tsps Garlic granules
  • 2 tsps Onion granules
  • 2 tsps Chilli flakes
  • 1 tsp Garlic paste
Sauce
  • 3 tbsps Dark soy sauce
  • 1 tbsp Gochujang
  • 2 tbsps Honey
  • 1 Heaped teaspoon White miso paste
  • 3 tbsps Mirin
  • 3 tbsps Rice vinegar
  • 2 tsps Ginger paste
Ramen and broth
  • 600 ml Water (or enough to cover all noodles while dry in the pan)
  • 1 Chicken stock cube
  • 2 tbsps Soy sauce
  • 1 tsp White miso paste
  • 1 Inch piece of ginger
  • 2 Spring onions
  • Dried noodles for 4
Garnish
  • Soft boiled egg
  • Sliced spring onion
  • Sesame seeds
  • Sesame oil

For the meatballs, simply combine all ingredients thoroughly and shape into golf ball sized balls. Heat a skillet or oven proof frying pan with oil and cook the meatballs in batches until browned all over. They don't need to be cooked through yet, do set aside for now.


Preheat the oven to 200℃


In the same pan make the sauce. Quickly fry off the ginger paste for a few seconds, then add in the gochujang, combine and then add all other ingredients. Cook for a couple of minutes then throw the meatballs back in. Stir to get them coated and then transfer to the oven for 15 minutes.


For the broth, heat some oil in a saucepan. Peel and bash the ginger, chop the root end off the spring onions and give them a bash as well. Throw into the pan and sizzle away for a couple of minutes. Then add all other ingredients and bring to the boil. Add the noodles when boiling and cook until soft.


Serve up ramen first, top with the meatballs, some extra sauce and then layer the garnish.