EPTRamen Preparation - Page 21
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tyanvit
185 Posts
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L
Canada4732 Posts
If you want to do custom ramen, I suggest attempting Rice Vermicelli and using a standard japanese broth. | ||
alffla
Hong Kong20321 Posts
personally i like jap and chinese brands more | ||
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piratebay
United States399 Posts
get some nuh goo lee lamyun dont put as much water, add some liquid from kimchi jars. boil noodles where they are still al dente(they will cook as they sit in the broth) but ANYWAYS DUHK!! RICE CAKES like the one in dduhk man doo gook. fuck, add the mandoos too when you are boiling the water. once you stick the noodles in with powder/kimchi, add egg (some people prefer mixing it, some people like it poached) and green onions or yangpa. proceed to get a big ass bowl and stick a few scoops of rice in with the lamyun. enjoy | ||
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koreasilver
9109 Posts
Japanese style ramen is completely different so I don't think you can really compare them at all; they're different foods, imo. | ||
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Zoom
1111 Posts
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CommanderFluffy
Taiwan1059 Posts
kimchi 2eggs cooked partially raw fish cake and any spicy ramen from packet | ||
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Lightswarm
Canada967 Posts
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piratebay
United States399 Posts
On March 12 2007 07:06 pyrogenetix wrote: wait i still dont get this one how do you pour hot water into the bag and not have it end up burning a hole through it? unless you pour in sort of lukewarm water? =D plz share rigged hax skills you can do this with korean ramen bags. they are made of more sturdy materials (sorta aluminum foil like so it dont melt) korean army / draftees do this all the time at the 38th parallel. boil water, put all powder/mix/extrashit in ramyun bag with noodles, then add hot water, let it sit and eat uP! and people who say bacon... i answer with san gyup sahl. i have also tried kal bi in my ramyun, it was quite good. (part of making the homemade broth revolves around boiling kal bi in there like kal bi tang) but nothing beats spam~~ | ||
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thopol
Japan4560 Posts
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251
United States1401 Posts
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{CC}StealthBlue
United States41117 Posts
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Hyde
Australia14568 Posts
They have other good recipes as well. | ||
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FraCuS
United States1072 Posts
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sung_moon
United States10110 Posts
nothign beats shin ramyun | ||
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evanthebouncy!
United States12816 Posts
I don't really know how I can pull off cooking with the dog. It's so complicated and toy-ish (like most japanese food). Small portion, many many ingredients, and feels like I'd have to eat 20 of those before I'm full. Maybe I'll start taping myself cooking, I have some good easy recepies that I think everyone has to know if ur living alone or in college with little ingredients at ur disposal. | ||
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evanthebouncy!
United States12816 Posts
On May 27 2009 08:39 L wrote: I REALLY don't like Shin Ramyun. WAAAAY too much sodium for a fairly boring taste. Much easier to go with a lighter ramen broth and add meat/mushrooms/egg/vegetable and get a more filling, healthier, tastier ramen. I really enjoy kimchi, but the combination of those oversized noodles that get soggy with the poor broth just turns me off Shin Ramyun : (. If you want to do custom ramen, I suggest attempting Rice Vermicelli and using a standard japanese broth. What this man says. Shin does not give you as much versatility as KimChi. It tends to overwhelm whatever you throw in it and you can't really add flavors. | ||
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QuoC
United States724 Posts
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DragonDefonce
United States790 Posts
1. get your hands on a korean ramen (Shin ramen, Jin ramen, etc etc although my personal favorite is shin ramen) 2. boil water. the amount of water you boil is extremely important. you must learn the right amount by trial and error 3. add ramen and the soup packets 4. after a minute, add scallions, eggs, rice cakes, whatever floats you boat. 5. cook for another 1 to 2 minutes, depending on how soft you want the noodles to be 6. put it in a bowl, garnish it with dried sea weed crumbs (called gim) 7. serve with kimchi | ||
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Chairman Ray
United States11903 Posts
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