KOREAN RAMEN
This Korean ramen is an upscaled version of traditional Korean ramyeon. Big, bold Korean flavours and decent ramen noodles. This is not dressed up instant ramyeon.
Provided by romain | glebekitchen
Categories Main
Time 50m
Number Of Ingredients 12
Steps:
- Bring the chicken stock to a simmer over medium low heat in a pot that is large enough to hold the stock, chicken and ultimately noodles.
- Poach the chicken thighs until they reach an internal temperature of 175F. Use an instant read thermometer. Always use an instant read thermometer. This should take about 25 minutes.
- Remove the chicken thighs. Set aside to cool enough to handle. Pull the chicken off the bones. You want bite size chunks. Reserve.
- Strain the stock if you are worried about little bits floating around in it. Not a big deal, though. Nothing wrong with little bits. Return the stock to the pot.
- Combine the gochujang, doenjang if using, miso and gochugaru in a small bowl. Add a bit of hot chicken stock to the bowl and stir to combine. You want to do it this way. If you just add the flavouring to the big pot you are going to be chasing bits of gochujang around the pot for an hour. Trust me.
- Add the gochujang stock mixture to the remaining stock in the pot. Stir in the fish sauce. Taste. Adjust salt if needed. Your broth is ready.
- In a medium saucepan, bring water to a boil. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
- Submerge the eggs in really cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel and set aside. They will warm up in the broth.
- Carefully cut the eggs in half lengthwise right before you serve. The yolk is still a bit runny so use a sharp knife.
- Bring the Korean ramen broth to a boil. Add the noodles and cook until done. Follow the instructions on the noodle package. Return the chicken to the broth to warm through. Slice the eggs lengthwise.
- Ladle the broth, noodles and chicken into a bowl. Top with the eggs, green onions, enoki mushrooms and kimchi. Serve a bit of extra gochugaru alongside for the serious chili-heads.
Nutrition Facts : ServingSize 2 servings, Calories 761 kcal, Carbohydrate 65 g, Protein 71 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 440 mg, Sodium 1449 mg, Fiber 2 g, Sugar 10 g
KOREAN SPICY BEEF RAMEN
Provided by Seonkyoung Longest
Time 7m
Yield 2
Number Of Ingredients 10
Steps:
- Soak dried shiitakes in 2 3/4 cup of hot water. Meanwhile, heat a pot over low heat and add sesame oil, green onions and gochugaru. Sauté for 1 minute.
- Add the beef and increase heat to medium. Sauté for 2 to 3 minutes or until beef is 3/4 was cooked.
- Squeeze the shiitake to get most out of the broth and pour the broth to the pot and stir. Slice the mushroom real quick and add into the pot along with soy sauce and all the seasoning package from the ramen. Stir well and cover, bring it to boil.Meanwhile, chop the garlic and beat an egg.
- When the soup is boiling, add the noodles and cook for 2 minutes or until the noodles are just loosen.
- Add chopped garlic and pour the beaten egg with circular motion. Place then beansprout right on top and cover, cook 1 more minute. Serve immediately and enjoy with kimchi if you like!
QUICK ASIAN BEEF RAMEN NOODLES
Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe :) Now available: Chicken and vegetable version!
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 14
Steps:
- Mix Sauce.
- Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Leave for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Nutrition Facts : Calories 626 kcal, Carbohydrate 58 g, Protein 20 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 1200 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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- Meanwhile, open all the ramen packages and separate the noodles, dehydrated veggie packets and powder seasoning packages. Go ahead and add dehydrated veggie and powder seasoning packages into water.
- When ramen soup base is boiling, taste soup. If it’s salty, add a bit more water. If it’s blend, keep boil longer. If the soup base is perfect to your taste, add noodles as quickly as possible. Keep stir and lift up noodles constantly. This way, noodles will have better chewy texture. Bring back to boil.
- Soup is boiling again, then go ahead and carefully drop eggs into soup. You can break eggs like egg drop soup for more milder flavor or just poach eggs to your taste. Add green onions and cook 1 more minutes and it’s done! Total cooking time of noodles should’t be more than 4 minutes (+- 1 minute depending on the brand). Serve immediately with kimchi!
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- Place pork belly, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to combine. Let marinate for 15 minutes.
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