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Sunday, January 15, 2012

How to make delicious ramyun

One of my favorite foods is ramyun - the Korean type. Whether it's kimchi, seafood or whatever, as long as it's spicy, and from Nong Shim. Where quality and flavor are concerned, I prefer Nong Shim. I usually purchase my ramyun by the 5's pack, more often than not the Shin Ramyun (spicy) or the mushroom ramyun.

You could typically vamp up any instant noodle with veggies, eggs, frankfurters, crab sticks, etc, however, for ramyun, I would prefer only one revamper - cheese. Uncanny as it may be to some people, spicy ramyun is heavenly with some melted cheese~

Main ingredient: Shin Ramyun
2nd ingredient: cheeeese~

So what you will need are the basic items to make instant noodles: a pot, a bowl, a pair of chopsticks, desired amount of water*, your ramyun, and in this case, desired amount of cheese. It depends on how much cheese you want in your ramyun. Typically I'd put in two slices of regular processed cheese (I use Bega Super Slim), but feel free to put in as much or as little as you like.

*There are typically two water levels for two different cooking methods. Those, like me who are lazier, put in just enough water in the pot for the soup. We then cook the noodles in that water, and use the same water for the soup. Some people think this is an unhealthy way because all the preservatives and/or coloring are in the water. These people (like my grandma) doubles the amount of water required for the soup. Once that water comes to the boil, they pour it into the bowl for the soup first, then cook the noodles in the remaining water, draining the noodles later and discarding the cooking water.

Typical soup packet ingredient for Nong Shim Shin Ramyun: spicy soup powder, and dehydrated vegetables.

Like always, boil your water. I like having my water be at an absolutely rolling boil before I dunk in my noodle cake. While you're waiting for the water to boil, you could now open up the packet of noodles and empty out the seasoning and vegetable packet (if applicable) into a large bowl. You could also take out your cheese slices to thaw now so that it melts more easily later.

After you've dunked in your noodle cake, let it cook in the water for about a minute before stirring it to separate the noodles. Cooked noodle cakes are not cool.

Cook the ramyun for about 3-4 minutes, al dente or just softer. I prefer mine soft, without the al dente bite. It's all about personal preference though. When the ramyun is cooked to your preference, pour it out into the bowl with the seasoning. Mix it around until the soup is evenly colored (sounds a tad wrong).

Here's the fun part: unwrap the cheese slices, then tear them into smaller slices, placing them on the noodles. "Bury" the cheese chunks under the ramyun, then proceed with your other cheese slices, if you're using them. Take your chopsticks, grab a wad of noodle, then "wipe" it on the sides of the bowl to unstick any melted cheese from the sides.

If you want you could leave the cheese chunky and melted throughout the noodle, but I prefer to pull up the noodles bit by bit, then "dissipating" the cheese by "agitating" them with my chopsticks.

You could, of course, add in any other ingredients you want to your ramyun, but I would usually prefer more noodle to veggies and meat and whatnot. The plus with this ramyun is that when you've finished devouring the noodles, the soup is downright orgasm - all the melted cheese and spicy soup~

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