Tingly Korean pork noodle ramyeon

Tingly broth base

• 30 - 50 g Korean chilli paste (gochujang) (see Tip)
• 5 g Japanese soy sauce
• 20 g brown sugar
• 20 g sesame oil, plus extra to toss
• 25 g tomato paste
• 60 g peanut butter
• ½ tsp ground paprika
• 1 - 2 tbsp gochujaru (Korean chilli flakes), to taste
• ¼ tsp ground black pepper
• ¼ tsp sea salt

Tingly pork topper

• 4 garlic cloves
• 1 spring onion/green onion, trimmed and cut into halves
• 3 cm piece fresh ginger, peeled
• 20 g sesame oil
• 200 g brown onions, cut into quarters
• 1 ½ tsp Sichuan peppercorns
• 400 g pork mince, broken into pieces
• 1 tbsp white miso paste

Ramyeon broth

• 1200 g hot water
• 20 g Chicken stock paste (see Tip)
• 10 g rice wine vinegar
• 10 g Japanese soy sauce
• 4 eggs
• 400 g coconut milk
• 240 g dried ramen noodles
• sesame oil, to coat
• 2 spring onions/green onions, finely sliced, to garnish
• 1 tsp white sesame seeds, to garnish