|
On July 20 2011 15:45 Spica wrote:Exactly. Whenever I see a person eating that generic bland-tasting Maruchan ramen, my heart sinks for them for not knowing of the greatness that is Korean instant ramen and a little piece of me dies inside.  Looking forward to hearing how the dukbokki goes! I think that you'll fall in love with it at first bite. :D Oh yeah, I forgot to tell you that if you go shopping for ssamjjang, if you see this brand on the shelf, grab it immediately. It's superior to the regular ones in the green boxes imo. I just remembered how tasty they are when I ran out today and had to open a new green box one, and it didn't taste that awesome compared to the one I linked. Tl;dr: Gold lid > Green box. And never, EVER store ramen in a thermos. The noodles will go bad and get too loaded with soup and puff up and turn all nasty and soggy and trust me, you don't want that shit.
You can avoid going bad by pouring a few drops of bleach into the cuisine. That way, the food stays bacteria free, and when sealed, can be stored for ages, barring chemical toxification. Plus this way you dont need to ensure the egg is completely cooked, as the bleach will take care of any stray salmonella bacteria.
|
Keep in mind dubboki is significantly harder than the ramen to get right... but if you do get right, they are heavenly..
I recommend look it up some recipes. Any semi-decent recipe will ask you to make a base from sardines. Actually adding some ramen to the dubboki (as well as fish cakes if you have some) can be very successful. Good luck
|
On July 21 2011 08:23 phosphorylation wrote:
Keep in mind dubboki is significantly harder than the ramen to get right... but if you do get right, they are heavenly..
I recommend look it up some recipes. Any semi-decent recipe will ask you to make a base from sardines. Actually adding some ramen to the dubboki (as well as fish cakes if you have some) can be very successful. Good luck
Yup. I"m fairly experienced with cooking in most respects >.>
Shouldn't be too terrible, will work to get it right.
Did shin ramen again today, worked out better. I just took it out of hte pot immediately.
|
Wow, all this time I've been eating high quality instant noodles? I never knew my supply was Shin Ramen until I matched the name to the package.
After reading through this, I realize I've been doing it wrong for the past 3 years of my life. I always overcook it and I also don't put in any onions or anything, mainly because I can't go out and get them until I'm 18, which is quite a few years away D:
|
There's actually a lot of Korean food you can cook without meat. Nowadays, a lot of the food has meat but traditional Korean food most people ate had almost no meat in it as the people's diets were based primarily on vegetables.
|
On July 21 2011 11:42 Kalent wrote:
There's actually a lot of Korean food you can cook without meat. Nowadays, a lot of the food has meat but traditional Korean food most people ate had almost no meat in it as the people's diets were based primarily on vegetables.
Meh. Both are really fine.
|
I almost ordered some of this stuff on amazon.com today.
Then I checked my waist size and decided against it.
|
Haha.
They have 5 packages of shin for 3.50 (sale) Should I go for it?
Also can get the stuff in cups for 50 cents. Is there a difference?
Made dukbokki. Mom sorta stuck a wrench in it (ADD CORN STARCH ADD CARROTS ADD LESS SPICE) but it still turned out excellently.
Will post pic of final product. >.>
Added shin ramen at end, it got cooked correctly, thinks I.
|
On July 20 2011 16:04 Kalent wrote:
There's a black version of Shin Ramen which is supposed to be like a more healthier nutritious version. It has a better broth, but it's expensive -_-.
BTW, looking at the picture, you cooked it too long. The noodles become too... um... Saturated with water and become weird. Try cooking it less, you might like it more.
Edit - I haven't seen the black one outside of Korea (Canada/US). I've only seen them in Korea.
This is what your talking about
http://en.wikipedia.org/wiki/Jajangmyeon
|
On July 22 2011 11:27 SEA_GenesiS wrote:Show nested quote +On July 20 2011 16:04 Kalent wrote:
There's a black version of Shin Ramen which is supposed to be like a more healthier nutritious version. It has a better broth, but it's expensive -_-.
BTW, looking at the picture, you cooked it too long. The noodles become too... um... Saturated with water and become weird. Try cooking it less, you might like it more.
Edit - I haven't seen the black one outside of Korea (Canada/US). I've only seen them in Korea. This is what your talking about http://en.wikipedia.org/wiki/Jajangmyeon
http://www.qiranger.com/2011/05/10/신라면-블라크-shin-ramyun-black/
Nope, just premium shin.
Jjapagetti is simulating that, I think.
|
|
|
|
|
|
EPT
