Ramenkoreanstyle Recipes

KOREAN RAMEN

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.

KOREAN SPICY BEEF RAMEN

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!

RAMEN KOREAN-STYLE

Steps:

• Peel and cut potato into small 1/4" (1cm) cubes.
• Place potatoes in water amount as directed on ramen noodle package (plus about 25% more).
• Add seasoning package to water.
• Bring to a boil until potatoes are tender.
• Add green onion and noodles, simmer until noodles are cooked.
• Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring.
• Remove from heat immediately once egg is cooked.

SIMPLE HOMEMADE CHICKEN RAMEN

Steps:

• Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
• Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
• Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
• Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
• Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
• Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk).
• Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
• Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
• Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño, and the soft boiled egg. Serve immediately. Enjoy!!