Monday, 7 May 2012

Korean Clay Pot Ramyun

When we talk about the word "Ramen", it always lead us to either Japanese or Chinese style type of handmade soup Noodles which often served with meat based broth that is flavored with soy sauce or miso. From then you can select toppings such as sliced pork (Chashu), dried seaweed (Nori), spring onion and etc.

In this post I am sharing the Korean style Ramen which also known as Ramyun/Ramyeon(라면) and it is usually in the form of instant noodles(either cup or packet). Ramyeon comes is different flavour such as spicy, non-spicy, meat or vegetarian, soup and dry version. And the photo shown in this post  is one of their popular "Clay Pot Ramyun" which is spicy and often eaten with kimchi as a topping or on the side.


KOREAN CLAY POT RAMYUM


Although I do not encourage regular(such as daily/weekly) consuming of "instant noodles" but I have no obligation to stock up a few packets at home for rainy days or supper. For me, even having simple stuff like instant noodles I would also add in extra ingredients and garnish to make it more nutritious and a hearty dish.

As these few weeks seems to be raining quiet often I feel that it is the perfect weather to have a bowl of this "hot and spicy" ramyun to warm the day......


(Serve: 1      |          Preparation: 5 minutes |       Cooking: 4 - 5 minutes)

Ingredients:
1 Packet of Instant Ramen
Some Red and Green Chilli, sliced
1 Stalk Spring Onion, cut into sections
Some Cabbage Kimchi
1 Egg, optional

Method:-
1. Follow the packet instructions, add about 550ml(i use 600ml) of water into a pot and bring to boil.

2. Put noodles, soup powder, spring onion and vegetables(if you are adding extra napa cabbage) together into the boiling water.

3. Simmer for about 4 - 5 minutes till noodle is soften.

4. Dish up, garnish with some sliced chilli and kimchi. Serve hot.


Photo taken with iphone on Instagram(my instagram ID @cuisineparadise)

This is another version of my favourite Spicy Ramyun(Ramen) which I have cooked yesterday to pair with my recent homemade "Cabbage Kimchi" and "Stir-fried Anchovies". (*recipe on these two side dides will up coming up soon)

7 comments:

  1. oh! yum!
    i love korean food, and lately so many korean food recipes from u i dunno which one to try first :)
    thks Ellena :)

    ReplyDelete
    Replies
    1. Thanks Alice,

      I am into Korean craze lately :p

      Delete
  2. Hi! Ellena, I love the Korean Ramyeon too! I only started liking these recently after watching the K-Drama.:)
    I usually will cook some chinese cabbage and carrot in boiling water first. After soft then add about 2-3 tbsp of the Sweet and spicy Toppokki(Rice cake) hot sauce. Add in very little of the Kimichi soup powder follow by the noodle. After 3-4mins then add in an egg and off the fire. The noodle is very spicy and 'shiok'. Even my 10 yrs old and 8 yrs old boys(who can't take spicy; drink a lot of water afterwards) kept asking from me whenever I cook for myself. You can give it a try if you really like Spicy noodle.
    Jesslyn

    ReplyDelete
  3. This is perfect for my midnight snack - which I shouldn't be eating... :-) But reminds me of college days with Korean ramyun. :-)

    ReplyDelete
    Replies
    1. Yes yes Nami, it makes a perfect supper even with just noodles and soup :)

      Delete
  4. ohhhh my seeing this making me run to the nearest 7 eleven store that is near the office and make myself dish super easy hot dish yummmy!
    I love to try some of ur dish too so ill be following you

    _Genskie_

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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