Korean Ramyun: 10 Unique Ways to Prepare Plus My Favorite Way to Cook Ramyun!

10 Unique Ways to Prepare Korean Ramyun

Ever have that craving for a burger?  How about that midnight pizza run?  Well if you grew up in Korea, the peninsula with a plethora of delicious fast food, then your go to fast food meal will be instant Korean ramyun.  But this ain’t your soggy, bland, cheap American cup of noodles.  These are packed with spice & flavor (and MSG ^^).

The average Korean will consume over 20 lbs of Korean ramyun per year.  With all of those people eating ramyun, you can bet there will be more than one unique way to cook this favorite dish!

 

Only for the refined glutton, try this recipe which uses parmesan cheese, cream, egg yolks, pepper, & bacon as the sauce.

 

For the carb conscious eater, attempt to “lighten” up your meal with some green vegetables.

 

Is this ramyun or chili? That is the question.

 

Hmm, not sure who first came up with this one.  But we’ll just chalk this one up to a night of hallucinogenics.

 

Now this makes a bit more sense.  The sweet potato pairs nicely with the saltiness of the broth and the texture of the noodles.

 

Like Kimchi?  Love Butter?  Well this might be a match made in heaven!  Or a night kissing the porcelain throne.  You decide.

 

Myun in Korean means noodles.  So what do you get when you mix JJajangmyun (black bean noodles) and JJambbong (spicy seafood noodles) together?  Hopefully a deliciously inspired Frankenstein of a dish.

 

Reminds me of the movie Rush Hour, a little bit of East meets West.

 

Now this one I like.  Mix in nuts, dried fruit, cereal, chips, or any other snack and season with the seasoning packet and you’ve got yourself a party snack!

 

The Classic

The way most Koreans will prefer to have ramyun is with Kimchi.  Plus, the ramyun is especially good if your Kimchi is a little past its due date.  The broth is amazing!

 

My Favorite Way to Cook Ramyun

And finally, as a cook and a Korean since birth, I give you my favorite way to prepare ramyun:

If I ever braise any kind of meat (beef or pork) I always save some of the meat liquor and braised meat to put into my instant noodles.  It gives the broth an extra depth and makes it seem like you are eating ramyun made from scratch!

 

Bonus: These 2 are my favorite ramyun packs.  They are both flavorful and quick to prepare.  Also, they are available at most grocery stores in the US.  Just peruse down the “international foods” aisle.

Comment.  Like.  Enjoy!

 

This is a guest blog post by Drew Kwon.
https://steemit.com/@kwerd83