Ham Ramen With Kimchi And Navy Beans
Ham Ramen With Kimchi And Navy Beans
Holiday ham is popular, and so are the leftovers. Chef Qui took this month's seasonal recipe, focusing on ham scraps, and created a Ham Ramen with Kimchi and Navy Beans dish.
Servings
1
servings
Ingredients
- 1 cup of navy beans
- garlic ham fat
- 1 cup ham fat
- ½ head garlic minced
- soft boiled egg
- sichimi or japanese 7 spice if available or use ramen spice pack included in instant ramen package
- 1 cup green onions sliced thin
- 6 sheets of salted seaweed sheets
- chili oil
- 2 tbsp. toasted sesame seeds
- salt to taste
- 4 ham hocks
- ½ lb. ham scraps
- 1 quart kimchi with liquid
- 4 quart chicken stock
- 1 cup ham hock stock
- ¼ cup mirin
- 1 tbsp. sugar
- 1 tbsp. ginger
- 1 cup ham hock stock
- 1 cup ham fat
- salt to taste
- ½ head garlic minced
Directions
- Set stove on medium heat. In a small saute pan toast garlic in ham fat until golden brown and fragrant. Reserve for ramen topping
- Simmer ham hocks on low heat in chicken stock until the meat falls off the bone, remove the bone and add the rest of the ingredients and simmer until it tastes good.
- In a small saucepot bring sake to a boil and ignite with a stick lighter. Once the flame dies add the rest of the ingredients and cook until the sugar is dissolved
- Set stove on medium heat. In a small saute pan toast garlic in ham fat until golden brown and fragrant. Reserve for ramen topping. For noodles use any instant ramen noodles you prefer and follow included instructions to cook noodles. To build ramen bowl 1. Place 3 oz of tare in the bottom of the bowl 2. Add freshly cooked instant noodles 3. Add 3 cups of broth 4. Drizzle garlic ham fat 5. Add as much or as little of all the toppings that you prefer