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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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Shin Ramen is definitely the best. I love it with an egg and a bit of green onions too! I eat it straight out of the pot though, too lazy to move into another bowl.
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you never wanna have more water than you need, so what i do is, boil enough, put Myun (noodles) in first, and then spill out some water to right portion.
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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Looks horribly soggy. I am so turned off by this.
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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i personally like to fry the egg on the side and put it in so it doesnt break up and make the soup all misty and powdery. i also like to put the green onion and some chopped cilantro into the bowl that you pour it into, rather than the pot. they taste better when they are just barely cooked imo. I also like some mushrooms in there as well. they get really soft and tender.
and as the other people have said, you over cooked your noodles.
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Oh no.
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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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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I played q3 like a boss on shin ramyun even before i transfered to rts games. The are the ideal lan party food!!
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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.
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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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What do you guys recommend as the best ramen brand&flavor without dairy/egg/seafood/nuts?
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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This settles it. Getting more today. Will not ruin it this time.
Screw general health.
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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
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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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Hmmmm, why can't any of you guys find Shin Ramyun without an asian supermarket? I live in Alberta, and I'm able to find it in any major grocery store, (Safeway, Sobey's, Real Canadian Superstore). Just go to the soups aisle, and if it's not there, check out if you have an asian/ethnic aisle. Where I buy it from, it's right by where they have stuff like soy sauce, fish sauce, etc.
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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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If you're interested about taking some shin ramyun with your for lunch or something what you would have to do is cook the noodles in clear water for like 3.5 to 4 minutes and then immediately drain it, and wash it with cold water so the noodles stop cooking completely. If you plan on adding any sort of vegetables, cook them with the noodles and treat them the same way. Alternatively you can drain it and dump the noodles into a bowl of ice water. After doing so, store it in whatever form you feel most comfortable. I would think like a ziplock bag would be best for this type of thing.
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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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 :/
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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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On July 21 2011 07:19 Duka08 wrote:Show nested quote +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?
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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im sorry.. you overcooked it ALOT, noodles should NOT look like that.. they should be alot thinner and firmer.. youll learn eventually
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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.
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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
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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.
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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:
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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.
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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.
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I almost ordered some of this stuff on amazon.com today.
Then I checked my waist size and decided against it.
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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.
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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
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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.
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EPT
