kimchi, pumpkin and pork ramen

  • 400g Japanese pumpkin (squash), peeled, deseeded and 
  • thinly sliced into wedges 
  • 450g pork fillet (tenderloin), trimmed
  • vegetable oil, for brushing
  • cracked black pepper
  • ½ cup (125ml) soy sauce
  • ¼ cup (60ml) oyster sauce
  • ½ cup (125ml) water
  • 270g dried ramen noodles, cooked according to packet instructions
  • 200g bunch English spinach, trimmed and blanched
  • shichimi togarashi, to serve

kimchi stock


  • 1 teaspoon vegetable oil
  • 1 onion, thinly sliced 
  • 4 cloves garlic, thinly sliced
  • 1 celery stalk, thinly sliced 
  • 2 cups (400g) kimchi, chopped
  • ⅓ cup (110g) white miso paste
  • 1 tablespoon soy sauce 
  • 2 litres water
  1. To make the kimchi stock, heat the oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook, stirring, for 4 minutes. Add the kimchi, miso, soy sauce and water, and mix to combine. Bring to the boil, reduce heat to low and simmer for 30 minutes. 
  2. Add the pumpkin to the kimchi stock and cook for 8–10 minutes or until the pumpkin is tender. 
  3. While the pumpkin is cooking, brush the pork with oil and sprinkle with pepper. Heat a medium non-stick frying pan over high heat. Add the pork and cook, turning, for 4 minutes or until well browned. Add the soy sauce, oyster sauce and water. Reduce heat to low, cover with a lid and cook, turning the pork halfway, for 15 minutes or until the pork is cooked and sauce reduced. 
  4. Thinly slice the pork. Divide the noodles and pork between bowls. Top with the kimchi stock and serve with spinach and togarashi. Serves 6

Photography: Con Poulos

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