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Disclaimer: These are personal results. They may have no application to you, especialily if you've already had the most tastiest ramyeon on the planet in some capacity, even in the chobo white guy capacity.
So time to fill you guys in on some background. I finally was able to go to Ranch 99 (asian supermarket, although mostly chinese) yesterday. I was going to get ingredients for dukbokki, but when I walked in I reached into my pocket and... no wallet. And I did not want to ride my bike back. But I had a buck, so I bought Shin ramyeon. So I went home, and for lunch, I prepared it. I'll go through my preparation and mistakes.
1) Herpderp, try to open package. Then I remember that most korean foods on the side. Figured that one out sorta quick >.>
2) Start to boil water. Then go to look for tuna. But alas, even though my family always has tuna, we didn't. I should have checked. but oh well.
3) Get egg nice and ready to be added to mixture.
4) Add a bit less water than directions call for.
5) Insert Ramyeon. Try to dump spice package in. But i"m a dumbtard.
6) The steam causes the spices to clump, so I have to use some water to get it off.
7)Cook for a bit less time than is called for, again per recommendations in ramen thread.
8) Take off heat, add egg.
9) Add fresh green onion.
10) Realize that I don't have a bowl large enough to contain the tastiness.
11) Realize the entire house smells tasty
12)Dump into bowl, then eat, then dump more in. Then I realize I should take a picture so I do.
![[image loading]](http://i.imgur.com/V9icf.jpg)
IT"S SO TASTY OMNOMNOMNOMNOM WHY WOULD ANYONE HAVE THOSE STUPID CHICKEN ONES
I do have more questions though. Tomorrow I talked to my mom and i"ll be preparing dukbokki for dinner. Hells yeah. Also will be making deep fried dough thingies  Ginger flavored. Syrup covered, pretty tasty.
But, the problem lies with kimchi. Spica's excellent korean cooking advice lends me to believe that all the stuff at ranch 99 is either too old or sucks. I guess I could make my own, but meh. Any advice for doing that? I don't want to have to go into Oakland or San Jose :/
Also need gochujang, and yeah.
Summary: Will buy more stuff, blog more.
But I decided to ladder today. Look what happened after the ramen consumption
http://us.battle.net/sc2/en/profile/1046319/1/Froadac/matches
 
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You're ahead in the metagame. You tricked the computer into thinking you were Asian and it gave you those wins.
I'm actually gonna do this. But more cause I like the food than for any other reason lol
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Hahaha.
Food was the motivator for me too
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Shin ramen's hotness gives me stomachaches.
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i was debating if i should make shin ramen at this moment lol. you have convinced me through that picture @_@.
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I had shin ramen yesterday for lunch.
I went camping recently, so I had some baked trout lying around,
1) Boiled water, with part of flavour packet in it
2) Added noodles, breaking up
3) Added egg while noodles still cooking
4) Add more from spice packet, add some fish sauce too
5) Add in trout, broken into flakes, along with like three green onion stalks (God I love green onion)
6) Perfection
I also like using beef or pork if there's some cooked stuff left over from the last night's dinner.
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No idea why you spam me on B.net about losing when you do so remarkably well -___-;
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Is there any way to make the stuff last in a thermos, or does it get all disgusting?
I need something special to bring for lunch next year >.>
Torte: When I was spamming you I went 3-10 >.> Went from #6 to #21. Now am #8
Plus I"m diamond, so I"m auto horrible.
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United States5582 Posts
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.
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OK. Any other non fresh meat recipes besides bibimbap you'd recommend? Might cook for rest of week, and I"m comfortable with just about anything but fresh meat >.>
Duly noted.
I figured it would be like that. Mom would put like some noodle soup in thermos in third grade --> nasty shit. No different I suppose.
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On July 20 2011 15:41 Froadac wrote:
Is there any way to make the stuff last in a thermos, or does it get all disgusting?
I need something special to bring for lunch next year >.>
Absolutely not if you're keeping it with the soup. The noodles will just absorb it all and become a gross (but still admittedly edible) mush. If you are desperate however you can pull it off if you manage to put the noodles in with no soup. Of course the soup is a delicious part of the whole meal so it is up to you if you are willing to sacrifice it.
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On July 20 2011 15:58 Cow wrote:Show nested quote +On July 20 2011 15:41 Froadac wrote:
Is there any way to make the stuff last in a thermos, or does it get all disgusting?
I need something special to bring for lunch next year >.>
Absolutely not if you're keeping it with the soup. The noodles will just absorb it all and become a gross (but still admittedly edible) mush. If you are desperate however you can pull it off if you manage to put the noodles in with no soup. Of course the soup is a delicious part of the whole meal so it is up to you if you are willing to sacrifice it.
One could separate? Dunno, it's not worth it. Supposedly you can microwave it. Is that at all feasible? Then I could hijack a teacher's microwave who doesn't care.
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Where can I acquire instant Korean version of this dish? I fucking LOVE these kinds of foods. (soups, noodles, asian cuisine, spices, egg, etc.)
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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.
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United States5582 Posts
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!
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I am very hungry at the moment and was trying to decide what to eat... I might give this a try o.o I think I have everything for it here... Hope it turns out well xD ty for the inspiration for food!
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I think you live by me, I'm in davis  But yeah I bought a giant box of shin ramen, really good stuff but preparing your own is still better as far as kimchi goes, I usually go to safeway and buy King's brand kimchi, it's pretty good in my opinion.
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looks overcooked, and I would boil the spices first, it gives it better flavours.
C for effort and BO.
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I feel weird that I'm eating some right now and reading this.
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EPT
