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Black Bean Tantanmen
This bowl came out of one of those very specific kitchen situations where you buy a big jar of something for one recipe, use a tiny bit of it, and then just stand there like... okay, now what? I originally bought black bean paste for jajangmyeon, but once I realized how much I had left, I started playing around with it and somehow ended up here. And honestly, I’m so happy I did. This creamy, savory garlic pork mince ramen has that rich, cozy, slurpable vibe going on, but with a deep savory black bean twist that makes it feel a little extra special. The pork gets glossy and sticky in black bean garlic sauce, the broth turns creamy from coconut milk, and the black bean rayu brings this warm, spicy finish that ties everything together. It’s comforting, savory, a little nutty, and so good when you want something that feels homemade but still kind of restaurant-y.
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