One-Pot Kimchi Ramen

Delicious kimchi ramen cooked with marinated pork belly, shiitake and enoki mushrooms, tofu and bok choy, all in one pot.

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Combine all the ingredients for the pork marinade in a medium bowl.
Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.
In a small saucepan, bring 2 cups water to a boil. Carefully place eggs into the boiling water. Let them cook for 5 minutes. Scoop out eggs and place in cold water.
Meanwhile, slice onion, shiitake mushrooms, and tofu; clean enoki mushrooms and chop off the ends; wash baby bok choy and cut them in half. Set all prepared ingredients aside.
In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.
Add onion and kimchi. Sauté until fragrant, about 2 minutes.
Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.
Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.
Add tofu, enoki mushrooms, bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.
Peel eggs and cut in half.
Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions. Enjoy!