How to Make Perfect Ramen Chashu at Home
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- This Video is Sponsored by the National Pork Board for the Pork Passport Campaign.
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🌼 Ramen Chashu Pork
Ingredients
4 lb pork belly
1 cup sugar
1 1/2 cup soy sauce
1 1/2 cup mirin
1 1/2 cup sake (you can substitute to water)
4 oz ginger, sliced
2 garlic bulbs, cut into halves
1 large leek or 2 bundles green onions - แนวปฏิบัติและการใช้ชีวิต
No need to search more chashu recipes online, this is what you were looking for! Ramen is definitely the most memorable dish we had when Jacob and I went to Japan for the first time. Pork is a well-loved all over the world, especially in Asian cuisine. Printable Written Recipe -> seonkyounglongest.com/ramen-chashu-pork/
Visit bit.ly/3l0t1KF for more recipe ideas!
How about to make noodle and the soup ramen?
How about the bamboo shoot!
Could you cut rings and freeze so you have ready for use?
I like your songs in your videos I feel like they match your personality, and of course your food is amazing I learned about Asian food in your channel
@Yokai 369 thank you
Who else is loving seonkyoung’s hair cut? She looks even more amazing!!!
She is always the cutest!
The best chashu is the tender kind, this looks absolutely incredible! I love how you torch it to add so much more flavor, it's so authentic!
The short hair is AMAZING Seonkyoung!!!
The fact that one can use the source as tare for ramen makes this ultimate recipe for me. Arigato, Seonkyoung!
Third time making chashu using this recipe and it never fails! Better than most chashu I’ve had in the US. Comparable to chashu I’ve had in Japan!
I don't eat pork, I just like watching Seonkyoung cook. She's so funny!
Thank you teacher, Mrs. Seokyoung. ☺️🙏🏽
My goodness, I love this beautiful lady💖🤗. Her voice is ALWAYS music to my ears!!! Seonkyoung, that chasu looks so delicious, and I cannot wait to try it😋. Sending you a big hug from Minnesota🤗🙏.
I love this woman she’s like the cool aunt
How long Will that stay good for and would it be ok to freeze it 🤔?
Wow the whole pork cha chu is looking so good in the pot you were cooking!!! Cha Shu is an authentic Cantonese we make all the time. I use the pork shoulder fatty part most of the time. Pork belly is also good!! Love pork!! Thank you for sharing Seonkyoung!!!🤗🤗
I made this and substituted rice wine vinegar ( and some sugar) for the Mirin, it tasted so good!
Trying this recipe today and using some of the sauce for ajitsuke tamago! I used a mix of chardonnay mixed with Grand Mariner instead of sake. Wish me luck!
Good luck!!
@@SeonkyoungLongest Thanks! It came out awesome! Just enough sweetness without tasting like candy.
Arigato!
Love your Japan videos!
You are so lucky!
When I was in Japan, I had little money, so I could only eat out maybe once a month.
Pumpkin store (7-11 equivalent) i got 100ish yen onigiri once or twice a week (so good). This was my luxery moments.
I so loved the thrift stores(2nd hand stores) they deliver too, no charge! I miss those stores!
Thank you!
You look beautiful with your new hair! I adore this cut on you!! 😍😍
Seonkyoung, first I want to say that I LOVE your videos! I have learned so much and dream daily of eating Korean food. I recently made Japchae from your recipe...PERFECT! I would like to say I like your old format better. Still great and informative, but I miss your stories and narration as you cook. Much Love!
Delightful!!! You know what I make with that slab of porkbelly, I smother the whole belly with "shoarma" spices and bake it (also rolled up) in the oven, sooo good! Thanks for sharing and your hair and new part looks great🧡🧡
This worked perfectly! Thank you for sharing.
I think you are just the greatest, love your videos ... and pork belly is the freaking best!
Hi, can I freeze the left over meat for later use? Thanks 😊
Your new haircut is so adorable!! Wow this looks amazing I gotta try! Thank you sweetheart your the best!!!
Amazing! Do you know if it is possible to make the chashu and the broth ramen in a slow cooker??
This is such a straight forward video I love it
Hi, Your recipes are amazing. Do you use dark soya sauce or regular?
I just made this, the pork is now cooling 😂 I have my hopes high
Yum! You can totally see all the flavor going into that pork belly. 😋
Love your videos. Love your hair too! This looks amazing!
I love your personality!
I LOVE the food ASMR in the beginning, so relaxing 😌
I really love your recipes and want to try it...the thing is I can't eat pork so can I use others??
Hi lovely lady. You have been an inspiration to my Asian home cooking. Dishes were easy to prepare and seeing how you enjoy cooking drives me to keep cooking and explore much of my cooking skill. Thanks for sharing this recipe. I am your subscriber in Europe.
Love your hair cut and the pork looks great!!! Another recipe to try, thanks.
What can I use to make it spicy (mild)?
this looks absolutely incredible!
Pure perfection on the ramen, Seonkyoung. I could definitely go for some shrimp ramen or ramyun if possible.
Thank you. See u again
love your personality in your videos! thanks for sharing the recipe, crossing my fingers i make ramen with my partner soon!
Omg...this looks so awesome.you look beautiful .great seeing you.god bless you and your family 😇🥰😇🥰💛💛💛🧡🧡🧡😇
Muchas gracias, hermoso todo lo que creas...!
Wow! What a great recipe and amazingly well done video as always.
oh wow you end up with tare after charsu ,awesome
Hell yeah!!! I've seen so many other recipes but i love this one. Thank you for making your recipes easy to follow and feel do-able!
Très belle recette, ça donne envie !!!
You should do a series of recipes for each part of the pig!
This is a great video! I love your humour and fun, easy instructions. I'm off to make chashu right now!
You are the cutest cook on TH-cam. 🥰
Love the hair cut
Why didn't show eating part, I was waiting for that 😭
Sorry 😭
Oh!Thank you so much for share this recipe! Looks very very Massisoyo and Oishi----!!! Ramen！Ramen ! Ramen!!! 🍜
I am a big fan of you, you are ipputa!!!
I can't wait to make Korean many kinds of Jjigae this winter♡
I can’t wait to make this
This looks awesome I’m drooling 🤤 for ramen now but I’m curious what’s the song playing while she was wrapping the kit hung string around the pork belly I’m obsessed with it
Love the haircut!! I have had trouble finding pork belly in my area. If I ever locate some, I’m trying this!
How long will this last in the fridge?
I see some recipes where they always have the broth 50 to 75% covering it and they just refill it with water did you refill Or let it reduce
Do you need to add oil for the searing? I didn't use oil and it doesn't release the oil and just burns the string.
Also can’t wait to try this recipe! Having guests over this weekend
Omg, I was waiting for this for ages!! Looks sooooo good!
Wow this chashu ramen recipe looks so yummy! It looks better than how the restaurants around me make it!
Amazing video : ) quick question... could this chashu sauce be a tare base for your shoyu ramen or is it too sweet ? greetings from Lithuania
Oh I’m gonna try this ,looks so good❤️❤️
I love this recipe!
you always have the cutest outfits!!! I need to know where you shop....lol
Gurrrrrrl that looks scrumptious 🤤🍜
Please have caption available, can’t understand sometimes
My mouth is watering just watching you cook that pork stomach! It looks sooooooooooooo good!!! NICE work👍💓💓
Can I use instant pot to make this? If yes, what would be the pressure times?
Hi if we dont have shake, can skip?
What if we don't have a flambe torch?
I love your videos!! You make me want ramen 🍜 everyday!!!
Omg im in heaven O_O so much beauty in this vid
Something abt this vid was so different 😁, like t.v. cooking show vibes, looks like she dyed her hair darker which makes her look thinner, & her styling I💜 the top, she wearing Texas well!
Thank you! It's my natural hair color. 😁
Do you sear both sides of the chashu or just one side?
This looks absolutely delicious 😋 Thank you 😊
What kind of stock put into the pork?
Namaste 🙏waching from nepal
Can I use spork tenderloin if I dont have access to a
Looks so yummy!
Can you keep braising it longer to make it even more tender?
I think it would work as long as before cut. I am getting hungry!😋
Just be careful if you over braised the chasiu, when you slice your pork will start shredding as you slice....
suziedepingu right!!
No need to braising longer to make it even tender, this recipe is melting in your mouth tender already 🤗
Seonkyoung Longest Thank you for the clarification!
Can I use the homemade teriyaki sauce I have??
You can, but it might turn out too sweet
@@SeonkyoungLongest it's the same ingredients except for green onion
Of course I'll try yours first lol have all the ingredients except for pork.
Goodness you make this look so easy, hopefully one day I can try it 😊
Your broth looks so rich and creamy. Can you demo the ramen broth? Thank you.
In the next video!
What type of camera are you using ??
💖 oh my gosh... Thank you sooo much for your video!!! Me and my husband been wanting to try cooking chashu to put in our ramen and finding porkbelly here in the mountains was so freaking hard to find it :( but we finaly found it and and we never had it before soooo it was fun hunting it down and people looking at us like what is that ^^; buuut we finally found it and we never stringed a meat together so that was another fun trial to do together x.x BUT we followed every step to the T and the waiting for the next day was sooo hard to resist and the smells oh my gosh it filled the hole house if I could show pictures I would it was such heavenly aroma. We can't wait to try your other dishes !
What store do you buy your meat and vegetables from?
Can I use yellow onions I forgot to buy green onions
beautiful cha shao!
Hola ...
Exquisito....
This looks so good and I really want ramen now
I love it🌻
Hi, OMG this looks delicious! Will make for my family
FINALLY!!!!! So excited to make this!!!!!!!!!
Thank you thank you thank you thank you.
🥰 I LOVE your hair.
How big should the dutch oven be, in quarts?
Can anyone tell me that song name which is played at 4:02
LOL! Love it!
Yummie🤙🤩
THIS IS WHAT IVE BEEN WAITING FOR!
I can’t wait to make this!
That looks amazing!
Omgoodnessss we are definitely going to try this - LOVE ITT 😍😍
What really surprised me when I started trying to make Chasu better was WHEN I ROASTED It, instead of Sous Vid /braising in liquid, PUT IT IN THE OVEN to braise or Sous Vid. What happens is this. You get more of the pork fats and flavour in both the meat and sauce. (keeping it short) .Yes you can still get it tender - BUT try it , you get more ROAST flavour and it still cooks in liquid the same way BUT MORE EVENLY. I did yours in the oven and guess what I am eating right now. Good recipie.