Dan Dan Noodles
Chef Lee Yeon-bok's soupy dan dan noodles. Peanut butter and doubanjiang are stirred into a rich beef bone broth for a nutty, spicy base, then topped with spicy stir-fried pork and peanut powder for a hearty bowl of noodles.
Ingredients
Ingredients
- Ramen noodles2 servings
- Minced pork100g
- Enoki mushrooms1/2 pack
- Cheongyang chili1
- Green onion1/2 stalk
- Garlic2 cloves
Broth & Seasoning
- Beef bone broth2 cups
- Doubanjiang1 tbsp
- Peanut butter1 tbsp
- Red chili powder1 tbsp
- Soy sauce1 tbsp
- Peanut powder1 tbsp
Directions
- 1
Bok choy or bean sprouts work great here, but enoki mushrooms are a fine substitute. Mince the garlic, finely chop the green onion and cheongyang chili, and coarsely crush the peanuts.
- 2
Heat a little oil in a pan and stir-fry the minced garlic and green onion.
- 3
Once the garlic and onion are fragrant, add the minced pork and stir-fry together.
- 4
Add 1 tablespoon of red chili powder and 1 tablespoon of soy sauce and stir-fry evenly.
- 5
Since this will be used as a topping, scoop it out and set it aside once fully cooked.
- 6
Add the minced garlic and green onion to the beef bone broth, then stir in 1 tablespoon of peanut butter.
- 7
Add 1 tablespoon of doubanjiang, then season with a little soy sauce to taste.
- 8
When the broth comes to a boil, add the enoki mushrooms and all the remaining vegetables and let it simmer.
- 9
Cook the ramen noodles separately and place them in a bowl.
- 10
Pour the hot broth over the cooked noodles.
- 11
Top with the stir-fried pork and peanut powder to finish.