Ramen is a delicious dish made with broth and instant noodles. This food originated in China, but it gradually spread throughout the Asian giant through various variations of the main recipe.
It’s a real challenge to make good ramen. The chefs who specialize in this dish work for hours to create a tasty and succulent broth, which is the key to the recipe.
We had never heard of this oriental dish until a few years ago. It became popular overnight, and there are now a plethora of restaurants serving this delectable Asian dish in every city.
For those who enjoy traditional ramen, I present the Korean variant, also known as ramyeon by the locals.
The ramyeon is similar to the others. However, Korean sauces are used, such as gochugaru, a typical Korean pepper, and gochujang, a spicy sauce made from chili paste, which is also typical of Korea.
It is critical to keep the amount of gochujang under control. We add more if we want to make a spicy Korean ramen. If we want it a little less spicy, we add a little less than the recipe calls for.
In the recipe’s final section, I wanted to include a variation that I tried a few days ago in a restaurant in Barcelona. I adored it!
Rabokki is a combination of Korean ramen (ramyeon) and traditional Korean rice cakes called tteokbokki. It was a very unusual dish, but it was absolutely delicious.
Do you want to try these traditional Korean dishes?
So, let’s head to the kitchen!
- 100 grams of pork
- 1 tablespoon soy sauce
- Sesame oil
- Grated ginger
- 1 clove garlic
- Half an onion
- 4 envelopes of noodles (400 grams of instant noodles)
- 2 cups of water
- 4 poached eggs
- Chicken or vegetable broth
- 1 tablespoon Korean pepper powder (gochugaru)
- A tablespoon of Korean hot sauce (gochujang)
- 250 grams of dry kimchi
- Kimchi juice
- The marinade must be prepared first. We put soy sauce, pork, sesame oil, and ginger in a container.
- Grate the garlic clove and add it to the previously prepared mixture.
- We stirred the ingredients together and set it aside for 20 minutes.
- After that, we place the mixture in a pot over medium heat and cook it for 10 to 12 minutes. To achieve homogeneous cooking, it is critical to stir on a regular basis.
- Peel the onion and cut it into small pieces before adding it to the pot with the rest of the ingredients. Cook for 5 minutes more.
- Following that, we add the Korean hot sauce and Korean pepper. We also add the kimchi and cook for 2-3 minutes, stirring constantly, over high heat.
- Combine the chicken or vegetable broth, 2 cups of water, and the kimchi juice in a mixing bowl. We thoroughly combine all of the ingredients and cook the ramen for 20-25 minutes on low heat to ensure that all of the flavors are thoroughly combined.
- We'll make the poached eggs while it's cooking. In a saucepan, we combined water and a small amount of vinegar (a vinegar-to-water ratio of 1/10).
- We leave the water on high heat until it comes to a boil. When the temperature reaches 100oC, we remove the saucepan from the heat.
- We carefully break an egg into a cup and place it in the casserole. Once inside, we remove the cup, leaving the egg in the saucepan.
- Cover the casserole and set aside for 3-4 minutes to allow the egg to poach.
- After that, we remove the poached egg and run it under cold water to stop the cooking process.
- We repeat the process with the remaining eggs.
- We cook the instant noodles according to the directions on the package.
- Finally, after 20-25 minutes, we remove the broth from the ramen, divide it among four bowls, and distribute the prepared Korean noodles.
- We put a poached egg in each bowl and garnish with chives to make Korean ramen or ramyeon.
- Rabokki is a popular Korean ramen variant found throughout the country. This dish combines two traditional eastern Korean dishes: tteokbokki and ramyeon.
- Tteokbokki are Korean rice cakes that are stir-fried with a spicy sauce made from gochujang (chili paste). If you've ever been to Korea, you'll know that these rice cakes are sold at many street stalls.
- To make the Korean Rabokki recipe, first make the ramyeon (Korean ramen) as previously described.
- We need these rice cakes to make tteokbokki. They are available at our favorite Asian store. If we can't find it, we can get it from large online shopping portals, such as online Asian stores or Amazon.com.
- When we open the package containing the rice cakes, we will notice that they are elongated and glued together. We separate them and add them to the ramen after it has simmered for 20-25 minutes (step 15).
- It's that easy! We already have the rabokki recipe.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 468Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 227mgSodium 1105mgCarbohydrates 52gFiber 5gSugar 10gProtein 27g