On August 28 2011 11:32 mel_ee wrote:
Do what the Koreans do:

Make it the normal way (adding egg/scallions etc).

then when it is finish, place a slice of cheese.

Cheese ramen is delicious! trust.

man i have STILL yet to try cheese and ramen. seems so....... not right

Benga

Korea (South)471 Posts

August 28 2011 04:58 GMT

#22

Just follow the instructions,and cover the lid while boiling.
Egg isnt essential as people say it changes the flavor alot.For me adding ingredients doesnt make the ramen better,say its just for nutrition.But kimchi is a must.

Cambium

United States16368 Posts

August 28 2011 06:02 GMT

#23

use stock instead of water for olympic shin ramen experience

boil dried anchovies in water for a crude, cheap and easy fish stock

[uci] Fizik

United States263 Posts

August 30 2011 17:54 GMT

#24

this is how I go all out with shin ramen:

Take three egg whites, 1 yolk, 1 chopped green onion, one bell pepper, mix in bowl and fry it into a pancake, slice it up.

Fry some korean bacon (삼겹살), chop it up.

get some water boiling, pop in the noodles, when noodles start to get soft, pop in my korean bacon.

poor noodles + soup + meat into a bowl, place slices of egg omlette on top.

I like to fry my egg outside of the soup because I feel the texture of egg is kind of... slimy when its boiled in water like that.

XXGeneration

United States625 Posts

August 30 2011 18:37 GMT

#25

Does anyone ever put the spice directly into the bowl instead of the pot besides me?

Makes it 10x more spicy.

If you put the spice into the pot and you say you put in the entire pack to brag, it's not even a fair comparison to spice in the bowl.

Chill

Calgary25993 Posts

August 30 2011 19:00 GMT

#26

lol. artosis and tasteless were hyping up cheese ramyeon so much. so i finally ordered it and its just fucking ramyeon with processed cheese? terrible

ArvickHero

10387 Posts

August 30 2011 20:21 GMT

#27

On August 28 2011 10:08 Phyre wrote:
Just a note, my tolerance for spicy is not very good. I enjoy kimchi but not much spicier than that if that gives any indication.

Shin ramen is pretty spicy from what I remember (haven't had it for a while), so you might have trouble eating it if you put all of the powder in it ...

Snuggles

United States1865 Posts

August 30 2011 20:57 GMT

#28

What I've been doing lately is putting in various herbs and veggies into my shin ramyun for a nice blast of exotic aroma that really gets you into the meal. I don't know what the herbs are called in English but it's basically the same green leaves you would throw into a bowl of pho which just happens to go well with ramen too. Plus if you pickle the herbs together with kim chi it'll taste a lot more natural and it will blend right into your shin ramyun.

If you have time to go shopping for ingredients you should consider getting shrimp and crab as well, soft shelled crab if possible. Sometimes I would throw in a few shrimp and the top half of a regular cheap hard shell crab to eat its innards (SO GOOD) or have 1 or 2 soft shelled crabs. It really makes the shin ramyun a great meal when you go out of your way to find quality ingredients.

There's also a technique to boiling your eggs in a certain way and seasoning them in soy sauce to make them even more delicious. Simply pouring an egg into the cooking pot kind of wastes the egg imo. Honestly I don't know how to do it specifically but I watched my mom roll the egg around while it was boiling and taking it just before it fully solidifies within the shell and she soaks it in a bag of soy sauce or boils it some more with some meat on the side for a different meal. Basically if you get the timing down right the egg yolk will be syrupy (but not too loose) while the white parts are solid and soy flavored so it makes the egg much more appetizing. The timing isn't easy though, I keep messing up =_=.

koreasilver

9109 Posts

August 30 2011 21:00 GMT

#29

I've been putting in some chopped perilla leaves from my garden and bean sprouts into my ramen lately, along with the egg that is normally put in.

Waterhaak

Netherlands525 Posts

August 30 2011 22:23 GMT

#30

Oooh Shin Ramyun, I eat that about 1-3 times a week. All I can say is, keep it simple, don't try to add too much stuff as it will most likely just make it worse at a certain point. So far adding mushrooms, although I like them really much, went horrible as the taste was just gone.
Here's how I like mine:
boil the water and add the soup base
put in the noodles
add chopped green unions
add a sliced chicken breast or beef/entrecôte ( if you go for the beef/entrecôte don't put it in right away because else it will become chewy )
add an egg when it's almost done 1m-30secs
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added a picture + Show Spoiler +

Snuggles

United States1865 Posts

September 01 2011 14:16 GMT

#31

On August 31 2011 07:23 Waterhaak wrote:
added a picture + Show Spoiler +

Soggy noodles grinds my gears to no end. I literally stood up from my desk and paced around my room before calming down =_=

But I can see that it wasn't your fault there. I can see the condiments lining up around the bowl so the ramen has been out for a while so I'm not attacking you or anything. It's just the image of soggy noodles that really bothers me lol.

iCCup.Nove

United States260 Posts

September 01 2011 16:28 GMT

#32

On August 31 2011 04:00 Chill wrote:

Show nested quote +

lol. artosis and tasteless were hyping up cheese ramyeon so much. so i finally ordered it and its just fucking ramyeon with processed cheese? terrible

I've been eating ramen my whole life and I never understood the whole cheese ramen thing. Green onion/egg is pretty much as far as i'll go.

I read that the OP drains the juice!? That's the best part, just add some rice to it.

Recently for the first time I had double spice in my packaging. I was super excited until I realized that it would probably be way too hot with it added.

Orpheos

United States1663 Posts

September 01 2011 16:35 GMT

#33

the cheese thing takes some of the edge off of the spicy and gives a unique texture and tang to the noodles. Ive had it and it wasnt as bad as I expected. not something I would seek out though.

I personally like to fry the egg separately because I dont like how murky the soup gets with the egg in it. If I am being lazy I crack the egg in, pinch the yolk with chopsticks so that it separates into two pieces(otherwise it takes too long to cook) and then dont stir it until its completely hardened. This way the egg its relatively self contained.

I also like adding some cilantro as well as green onions, but thats just because I have a love affair with cilantro.

I also occasionally add mushrooms(asian style ones), watercress, spinach or random other veggies that are lying around. If i feel like some meat I pan fry sliced pork or chicken seasoned with garlic and chili powder and add into the bowl(not the pot)

really I just throw w/e into ramen cause its epic and definitely makign some when I get home today cause Im hyped.

also I am a recent convertee to undercooked noodles. I used to like them soggy cause I liked them being soft.

also my mom used to buy frozen mussels to put in and they were pretty boss as well as adding a seafoody taste to the soup.

just throwing out ideas

Phyre

United States1288 Posts

October 11 2011 20:33 GMT

#34

So after a month or so I finally got the chance to sit down and enjoy my first bowl of Shin Ramyun. I ended up going pretty basic with it the way most of you guys suggested. Bowl just enough water to cover the noodles, add soup base (added only 1/3rd so it wouldn't be too spicy for me), added veggy packet, noodles, and then just before it was done I cracked an egg into it.

Was pretty good, almost too spicy for me as I got closer to the bottom of the bowl, but good. I'm not sure if it was the celery and carrots in the veggy packet or the soup base's flavor but it reminded me of canned soup a bit for some reason, the smell mainly. For some reason I half expected it to smell more like kimchi which it didn't.

Thanks everyone for your suggestions!