KOREAN RAMEN
Quick, Easy Korean Ramen 라면 끓이는 법
My Korean Ramen recipe is perfect for a super quick lunch or dinner. Add some beansprouts, spring onions and chilli peppers for some bling!
Did you know Koreans eat the most ramen on earth? Consumption per person in Korea is 70 to 90 packs a year. Surprisingly, neighboring countries, China and Japan only consume half the amount of Korea. In 2015, statistics regarding consumption per person, placed Korea on top, Indonesia in second, third place went to Japan and fourth to China.
Watch My Easy Korean Ramen Recipe Video (3m 22s)
Whenever I go back to Korea, I can see more and more kinds of ramen. Korea is one of the biggest ramen exporters. I have a few different brands I like, but, I decided to use Shin ramen on my blog, because it is easily available in UK supermarkets.
My aunt used to own a restaurant near a university and she told me that her best selling ramen was Shin. It is because the noodles cook quickly and the taste and texture is tasty. Shin is quite spicy so if you want you can use a milder brand.
In current cooking trends, there are millions of variations of cooking ramen. Adding a teaspoon of Doenjang sauce, pork, ham, spam, seafood, sugar, butter, chilli paste, kimchi, etc… However, I am showing you the classic way to make ramen. The classic recipe can’t be beaten! Bon appetite…
Leave a comment at the bottom of the page. I love to hear from you.
Products from Amazon.co.uk
- 1 Litre Water
- 2 Packets Ramen (I used Shin ramen, but it is your choice)
- 1 Spring Onion, chopped
- 150g Bean sprouts
- 2 Large Eggs
- 1 Red chilli, chopped
- Add the water to a pan and bring to the boil over a medium/high heat. The Shin company recommends using 880ml of water for 2 ramens, but, 1 litre works better in my experience. If you use 1 ramen for yourself, you’d better use 600ml instead of 550 ml on the package so that the noodles don’t dry out while cooking.
- Pour the bags of soup base and vegetable mix included in the package of ramen into the boiling water and cook for 1 minute.
- Add the bean sprouts, chopped spring onions, and chopped red chilli pepper, leaving a few spring onions and slices of chili for sprinkling later. Cook for a further minute, stirring occasionally.
- Add the eggs one at a time. Poach them in the ramen soup for 3 minutes.
- Turn the heat off and take the pan off the stove. Sprinkle sliced spring onions and chillies and enjoy!
