Korean version of the famous Japanese soup (ramen) of Chinese origin, Korean ramyun is one of the most popular and consumed dishes in the whole country.
It is prepared using Shin Ramyun, the number one brand in South Korea and also available in major Asian delicatessens.
This brand, owned by Nongshim, was born on October 1, 1986 and over the years has become the best known also in the rest of the world, exported to over 100 countries.
Inside the package there are: a portion of pre-cooked instant noodles, a sachet of freeze-dried vegetable-based ingredients and another sachet containing the spicy base for the soup. In addition to the spring onion and fresh egg, you can also add fresh kimchi once the ramyun is served on your plate. For this reason I made the classic ramyun; on the market there is also the Shin Ramyun with the kimchi.
As per tradition, I also prepared the recipe in the light aluminum pan.
1 Shin Ramyun pack
1 spring onion
kimchi (optional) - I used kimchi from radish leaves
- Pour 550 ml of water into the pot and bring to the boil.
- Add the sachet with the dehydrated vegetables and the one with the spicy base for the soup. Leave to simmer for at least 3 minutes: in this way the broth will be more intense and well mixed.
- Add the instant noodles. Cover with the lid and cook for 3 minutes.
- Cut the spring onion and add it to the soup. Cover and cook for another 1 and a half minutes.
- Divide and mix the noodles carefully.
- Turn off the flame. Add the egg and a little more spring onion to taste. Cover with the lid for a minute and serve on the table.
- Mix the soup carefully to break the egg and create a kind of stracciatella. Serve in a single dish adding kimchi to taste.