Glazed Pork Belly Ramen

Ingredients

• 8 oz pork belly, fully cooked
• 2 eggs
• 1/2 lb ramen
• 1 can of corn
• 4 oz mushrooms
• 1 Persian cucumber
• 2 green onions
• 1 piece fresh ginger
• 1 oz salted butter
• 1 TBSP sweet white miso paste
• 3 TBSP soy-miso sauce, equal parts soy sauce, miso paste, and slight dash of hoisin
• 1 TBSP mirin
• 2 tsps honey
• 2 tsps Gochujang
• 1 tsp furikake

Instructions

1. Heat a pot of water to a rolling boil.
2. Thinly slice mushrooms, ginger, green onions, and cucumber.
3. Combine cucumbers, mirin, and salt/pepper to taste in a bowl. Set aside to marinate.
4. Melt the butter in a large bowl and add miso paste, soy-miso sauce, and 1 tablespoon of water.
5. In another bowl, combine honey, 1 tablespoon water, and Gochujang.
6. Add the eggs to the boiling water and cook for 7 minutes.
7. Using a slotted spoon, transfer eggs to an ice water bath and cool immediately.
8. In a medium pan, heat a drizzle of olive oil and add sliced mushrooms, cooking until browned.
9. Add ginger, whites of the green onions, and corn. Season with salt and pepper and cook until soft.
10. Add contents to the bowl with the miso-butter sauce.
11. Cook noodles and rinse thoroughly once tender.
12. Add noodles to the bowl of vegetables and miso-butter sauce.
13. Pat the pork belly dry and cut into 1/2 inch slices.
14. Brown the pork belly and drain excess fat.
15. Once browned, add the gochujang glaze and saute for 30 seconds-1 minute.
16. Serve noodles with pork belly, marinated cucumber, eggs, furikake, and green pieces of green onions.