Korean Ramen/Lamyun Instant Noodles (라면)

My husband loves noodles in general especially ramen.  Here is a quick “For Fun – What We Eat” post from my husband on how to make your instant ramen taste most delicious.

Many grew up eating ramen aka lamyun (라면) at home especially when you were alone or if you didn’t feel like cooking anything. During my college years, I’d buy a box of ramen to share with friends and would often have late night ramen parties trying to cook 8 packs in a single pot all for just 4 hungry guys.  The noodles would often come out “overdone” but they’d always taste delicious.  There is also a HUGE difference between imported ramen and ones you buy and bring back from Asia directly.  Ones in Asia taste so much better because FDA doesn’t regulate those.  You know what that means…

After many years of ramen cooking experience, I have come to realize 3 simple yet critical tips that’ll help your ramen to taste even better.  Hope you enjoy and find them useful.

• Amount of water is everything. You MUST make sure that you have the right amount of water to ensure that the taste is optimal.  If you like egg in your ramen, you must add slightly more water.  Because every ramen requires a slightly different amount, this will require experience.  You usually gain this during your college years.

 

• When the water begins to boil, add the soup base FIRST.  This will increase the water temperature by nearly 20 degrees F.  Proven!  Let it boil and then add the flakes/noodles.

 

• Air your noodles while you’re cooking.  Lift them in and out of the boiling water while you stir.  You will only need 1-1.5 minute max once you drop the noodles in.  This way, your noodle will be cooked “al dente”  

 

Green Onion Salad (파절이)

What can be “healthy and refreshing” with a Sam gyup sar (grilled pork belly) meal? Soju? Yes, soju is refreshing but it’s not something that Top Chef Korea cooks. Soju is something that Top Chef Korea’s executive dishwasher drinks after a long day. Green Onion Salad is a healthy and refreshing sidedish for Sam gyup sar and many other meat dishes. It saves us from drowning to the bacon fat and redeems us from our own guilty consciousness. Trust me.

 
Difficulty: Easy
Serving Size: 2 people
Total Time: 1.5 hours
Main Ingredients
3-5 stalks of green onions
1/2 onion
1 lettuce leaf

Dressing
2 tablespoons of soy sauce
2 tablespoons of vinegar (white)
2 tablespoons of sugar
2 tablespoons of water
(optional) 2 teaspoons of chili pepper
(optional) 2 teaspoons of sesame oil

Preparation
Green onions – Shred it thin and long. Rinse in cold water multiple times to remove the slimy stuff. Soak it under cold water for an hour or more to soften its sharp taste. Click here for our posting on Sam Gyup Sar and green onion slicer we got from Korea!
Onion – Using mandolin or food processor, slice it very thin. Rinse in cold water multiple times and soak it for an hour or more to soften its sharp taste.

Lettuce – Rinse in cold water and drain completely. Cut it to bite size.

Dressing – Mix all ingredients. If you want it to be more spicy and red (remember, green onion and onions are already spicy), add chili peppers. You can use Korean chili pepper flakes (goh-choo-gah-roo) or crushed red chili peppers (the one you use for pizza). I personally prefer for the latter for this salad. Sesame oil is also optional.

Cooking
1. Drain green onions and onions completely so that it won’t water down the salad. Use your salad spinner or paper towel to completely remove excess water.
2. Add the dressing and mix everything gently. Serve immediately.