How do you like your ramyeon?

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How do you like your ramyeon?

by: Luna | .
easykoreanfood.com | .
published: January 26, 2013

Reader's Note: Not much of a cook? Don't worry, here's some tips on boiling noodles and throwing in some flavor. Take a read. 

A pro's take

Korean Noodles Come in a variety of different flavours, and make a great lunch or a quick tea. The Spicy Shin ramyun is great in the cold weather and will warm your whole body up. Chapagetti is a black sauced noodle with a nice simple flavour. There are also kimchi noodles and seafood flavoured noodles which are unique to korea.

The first of the instant Korean noodles is the spicy Shin Ramyun, two popular flavours are ‘Hot and Spicy’ and ‘Seafood and Spicy’ These noodles take a few minutes to cook and are very hot. Great for lunch on a cold winters day.

I often add vegetables like mushrooms and courgettes, and you can also pop in an egg. Once all is cooked put in a large bowl to enjoy, You can add some rice to the soup after you have eaten the noodles and don’t forget to drink the soup!

Read more:
www.easykoreanfood.com/shin-ramyun.html#ixzz29itWP4x3

Chapagetti is a noodle with a very unique flavour, made with black bean sauce, it is not spicy. This noodle does need to be cooked differently so I have provided detailed instructions to make sure you get the best taste from this.

Once mixed pour the noodles on to a plate and serve. This korean noodle is unique in flavor and great as a quick lunch or you could east for dinner with a few side-dishes such as kimchi or spicy cucumber.

Read more:
www easykoreanfood.com/chapagetti.html#ixzz29iu0yQub

U-Dong flavour noodles have a nice slightly seafood flavour, these are very mild in terms of spice, and are easy to cook and great to eat.

Pour the contents in to a bowl, I have added Tofu whilst cooking, but thats just my style You could potentially add seafood sticks, prawns, mussels or squid if you wanted and turn this in to a fantastic seafood soup. Make sure you clean your bowl as the soup tastes great to!

Read more:
www.easykoreanfood.com/u-dong.html#ixzz29iuBHhp4

Tips from amateurs

By Josh Foreman
Groove Korea

You’ve probably had students who bragged about how good their ramyeon was. “I boil water and… I put in the noodles… and… and…” Yeah, yeah, we know. You should audition for Top Chef Korea.

But there are a few quick, easy ways to turn basic ramyeon into something tastier and more substantial. Groove got the scoop from a few Seoulites (Curiously, custom ramyeon recipes seem to be he domain of male readers).

“New Zealand Camping Ramyeon”
Adam Farrell – Canada

Farrell discovered this ramyeon gem while trekking in New Zealand. He needed a quick, cheap, substantial meal, and this is what he came up with.
— Make basic ramyeon; it’s important that you use a tin cup or bowl.
— Put a layer pepperoni or salami on top of the noodles while it’s still cooking.
— Put a layer of cheese on top of that. Let the cheese melt, and enjoy.
“The pepperoni added the heartiness I was looking for,” Farrell said. “And you better believe that last pepperoni was scraping around in that cheese.”

“Hangover Ramyeon”
Jimin Kim – Korea

Nothing sets Kim right after a night of drinking like his special hangover ramyeon. It’s basically extra-spicy Shin Ramyeon, with a handful of bean sprouts thrown in. Here’s how you make it:
— Make normal Shin Ramyeon.
— Add in “gochu karu” (Korean chili flakes) to make it extra spicy. One to two tablespoons should do it.
— With about a minute left to go, add in a handful of crunchy bean sprouts.
According to Kim, the bean sprouts are good for your stomach and help your body process the poisons from the night before.

“Hongdae Ramyeon”
Sean Graham – Canada

Graham developed a taste for this simple ramyeon late one night in Hongdae. Perhaps the easiest of the custom ramyeons, all you need is a little processed cheese and an egg. Here’s the recipe:
— Make normal Shin Ramyeon, but only add half the spice.
— While it’s boiling, add an egg and stir.
— When you turn the heat off, put a slice of processed cheese on top.
Graham said this ramyeon is good for those who don’t like the spice so much.

“Chammers”
Josh Foreman – USA

Foreman doesn’t eat ramyeon often, but when he does, it’s “chammers.” Can you guess what the main ingredient is? That’s right, tuna, or “chamchi” in Korean. Timing is important with this recipe. Here’s the recipe:
— Make normal Shin Ramyeon.
— After a minute of boiling the noodles, add an egg and stir.
—With 30 seconds left, add a medium-sized can of drained tuna. It’s important that the tuna doesn’t cook for long.
The tuna adds texture and flavor to this ramyeon, and the egg makes the broth oh so good.

“After-Hockey Ramyeon”
Roger Gribbins – USA

Gribbins’ ramyeon recipe calls for Jin Ramyeon – not to be confused with Shin. Jin is beef-flavored and comes in mild or spicy. You can use either one for After-Hockey Ramyeon. What sets it apart from the others is its use of sesame oil. Gribbins said he was searching for the right ingredient to elevate his ramyeon one day when it hit him – sesame oil is perfect.
— Make normal Jin Ramyeon.
— Add an egg and stir.
— Add two teaspoons of sesame oil.
When the ramyeon is done, throw a handful of chopped green onions on top.
This ramyeon is the perfect dinner after a night of playing hockey.

Groove Korea website

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