EPTShin Ramen: Guaranteed to make you own ladder - Page 2
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OpticalShot
Canada6330 Posts
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ExceeD_DreaM
Canada500 Posts
IT really does look overcooked. ramyun tastes heavenly when noodle is more crispy. they have shin ramyun everywhere, if its too spicy for some people, try putting in less spice or try ansungtangmyun or jinramyun. theyre both goood. p.s. proper kimchi requires years of experience, and it is a long and hard procedure. i can safely say most korean men don't know how to make kimchi, its usually the wifeys. | ||
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Snuggles
United States1865 Posts
It's also great to throw in some seafood into the ramyeon too. Crab makes it especially appetizing. Just throwing eggs isn't enough, you need to boil it in a special way in order to make it a good addition to the meal. | ||
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Orpheos
United States1663 Posts
and as the other people have said, you over cooked your noodles. | ||
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Froadac
United States6733 Posts
It was still really good. It wasn't at all too spicy for me. About how much water should I be adding per pachage. Because the package says 19.5oz. So I converted that, which is about 2.4 cups. And then I added 2 cups. Even just 1.5 cups, and even less cooking time? | ||
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Froadac
United States6733 Posts
On July 20 2011 16:13 Spica wrote: Uhhh... A Korean dish without meat? That's like... Almost blasphemy, lmfao. What's wrong with fresh meat? I love cooking with meat. But yeahhh, I'd say about... 90% of Korean cuisine has meat in it.... I can't really think of anything without meat..... The only dishes I can think of at the top of my head are kimchi fried rice and jeon. But of course, for the kimchi fried rice you need kimchi, lol. So I guess that leaves you with jeon. Now for jeon, my mom usually just buys the packaged ready-to-go dry batter mix at Korean markets because we're lazy to make our own batter, but it seems that you can make your own if you have the right ingredients lying around. Jeon's sorta like pizza since it's just batter, but you throw in anything you like in it. There's a lot of variations of jeon you can make, but I'll recommend making pajeon (green onion jeon) to you since it looks like you have green onions and it's very simple and one of the most common variations of jeon eaten. Here's a recipe I found of it. The summary of making jeon is: Mix all the ingredients together into one huge batter mass in a bowl, pour that mass onto a huge skillet (not too huge though, unless you have huge plates) with vegetable oil coated on the surface, let it sit for a bit before flipping it over with a spatula, wait for both sides to brown, and voila you're done. Should take around 5 min for each jeon piece. It might be a bit tricky to successfully flip the jeon and you might end up with a mess, but it doesn't have to look perfect to eat, it's still good lol. It's great to dip in soy sauce, so make sure to do that! Don't drown the poor jeon in sauce though, you don't want to be eating a wet soggy salty mass lol. And be careful of the hissing oil since you are frying the jeon batter, I can't tell you how many times I've been burned by frying stuff, lol. @Darclite: Shin Ramen is sold in most Asian markets. Should be in the ramen section. It's instant ramen and not elaborate, haha. And yeah I agree with Kalent, it seems that you overcooked the ramen, as the noodles look quite swollen. Ideal ramen noodles look thin. Less is more sometimes! Darnit. I'll use meat. Mostly it's cooking for my family, who is of the meat hating attitude. So they would most appreciate it if I don't use meat. So yeah. I can use meat, but i"ll need to buy the meat, and I haven't dealt with meat much >.> | ||
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jacen
Austria3644 Posts
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nullmind
1303 Posts
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Froadac
United States6733 Posts
On July 21 2011 02:01 nullmind wrote: Looks way overcooked. Don't let it cook over 5 minutes after you dunk the noodles. If you like shin ramyun, try Neoguri. The soup is also awesome. I only cooked it for 3.5. My problem was I was fumbling around with the egg, and STUPIDLY used a cast iron pot because it was all that was clean. So I guess that held heat really well, and i didn't take it out in time. | ||
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Z3kk
4099 Posts
Just wondering...because most of it tastes amazing I'll bet, but my choices are very limited because of allergies lol. Any particular brands and flavors just in terms of the ramen itself without any outside ingredients added? Ramen is so good :3 | ||
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Froadac
United States6733 Posts
Screw general health. | ||
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Duka08
3391 Posts
However, I still need to know if it's worth it. Because it sounds and looks. SO. GOOD. Btw sick win streak | ||
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nullmind
1303 Posts
On July 21 2011 02:20 Duka08 wrote: This totally looks super good and after reading so many Shin Ramyun threads the past few days (and being fuckin sick of regular bland chicken/whatever Ramen no matter how I try to cook it) I'm motivated to find some. However there are no Asian supermarkets anywhere near me. Which is ok because I can buy the Shin Ramyun in bulk online (for honestly not that much more expensive than right out the store). But I wouldn't be able to get any Kimchi. However, I still need to know if it's worth it. Because it sounds and looks. SO. GOOD. Btw sick win streak No need for Asian supermarkets anymore. We have internet. http://www.amazon.com/Ramyun-Spicy-Noodle-Nong-Shim-Gourmet/dp/B000VQD4Z6/ref=sr_1_2?ie=UTF8&qid=1311182568&sr=8-2 btw, sometimes they have it on sale for 12-13 bucks with free shipping(if you are a student, you can do that 2 day free shipping). | ||
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Mr. Wiggles
Canada5894 Posts
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Orpheos
United States1663 Posts
On July 21 2011 02:19 Froadac wrote: This settles it. Getting more today. Will not ruin it this time. Screw general health. try taking it off the heat like RIGHT after you can break up the noodles into individual strands. if its still too hard for you you can let it sit for awhile, covered in the bowl. then slowly you will get a hang of your own timing. then again i went through a phase of liking the noodles to be particularly soft and bloated. also if you are feeling adventurous, one of my korean friends melts abit of cheddar cheese in his. im not a big fan, but it definitely gave it a new flair. | ||
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xmShake
United States1100 Posts
The next part would be to prepare the soup base. Not much to do here, just throw the contents of the packets in some water and then bring it to a boil, cook for like a minute and then dump it in a thermos. Now, when you're hungry, the magic happens. Assuming the soup is still hot inside your thermos, take an egg and crack it into the thermos, give it a shake and then wait however long you like it cooked (like a minute should be good). Then you just add the noodles, wait 20 seconds, and then dump it into the bowl. Should replicate the experience of cooking it live pretty well, but I have no idea why you would want to do all this work when they have instant bowl shin ramyun. You can even make this shit in the microwave and it works out pretty good. | ||
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UltimateHurl
Ireland591 Posts
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Duka08
3391 Posts
On July 21 2011 06:42 UltimateHurl wrote: Looks good, how does the egg work though? Just toss in a raw egg and let the boiling water cook it? I've seen that in some Japanese cooking, seems a bit... risky though :/ I actually had this same question (going to make it for the first time soon, dinnerrrrrrr so fuckin pumped). Usually when I use egg in my soups I whip it up first like a scrambled egg and dizzle it in egg drop style. Do you really just crack a whole one in? | ||
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xmShake
United States1100 Posts
On July 21 2011 07:19 Duka08 wrote: I actually had this same question (going to make it for the first time soon, dinnerrrrrrr so fuckin pumped). Usually when I use egg in my soups I whip it up first like a scrambled egg and dizzle it in egg drop style. Do you really just crack a whole one in? It gets like halfway cooked, similar to eggs over easy. If you're not ok with incompletely cooked eggs or don't like the taste you don't have to do it but most people I know enjoy it. I for one (and everyone else I know who enjoys shin ramyun with egg cooked this way) have never experienced any negative effects from consuming eggs cooked at this level. The chance isn't that high in the first place I believe, and its not like you're cracking it straight into your mouth. Breaking the yolk and stirring will cook it more than it would otherwise so if you're unsure I guess you could do that, but I prefer a whole yolk when cooking. | ||
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bebe01
Korea (South)512 Posts
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