|
An essential skill to making ramen noodles tastier:
After you've added the noodles into the boiling water, lift the noodles out of the boiling water, wait like 4 seconds or so, and drop them in again. The water will stop boiling for a second. When the water starts boiling again, lift the noodles out of the boiling water, wait 4 seconds, and drop them in. Rinse and repeat until noodles are done.
Repeatedly taking the noodles in and out of the boiling water as they cook gives them a deliciously chewy texture. It's fantastic, considering how mushy ramen can get when you overcook them. If you hate mushy noodles, this is a must-try for you.
This technique works well with any Korean ramen brand, and I would expect them to work well with others as well. Does not apply to instant cup ramen.
|
heres my new way of making ramen ( shin ramyun)
I have almost perfected it, i need to try it with sesame/soy sauce/hot sauce and i'll report back as soon as i'm able to do that.
heat about 500 mls 450-500 mls of water, you don't want more then that. lower water = stronger intensity and more flavour. i don't wan to be eating water flavoured ramen.
add dried packet to boiling water asap to reboil the dried veggies, put the noodle brick in and wait 10 seconds. forcefully break apart the noodles, i believe this gives it a more even and faster distribution of heat. like literally you gotta tug the noodle brick. it has to be even enough to be in equal density across your pan.
from here you want to wait 2:45 - 3:30 minutes, i'm guesstimating. now it depends on how you like your egg. some liked it just dropped in and yolky in the middle while others scramble their egg in. i'm impartial, i kind of dislike yolk in my noodles but the whole egg makes eating your noodles special in some indescribable way. if you mix the egg in it has a more egg infused noodle base but you don't physically taste the egg. i think i'm going to try just doing hard boiled since that seems to give me the best of both worlds.
if you scramble the egg wait until near the end, if you are dropping it in then you can do it right when your noodles are cooking, earlier is better imo.
when doing all the above DON"T add in the soup base. it makes the base taste decent, but imo it lakes the pungency and and the raw spice that i love. it seems like when you add it in later the small granules haven't dissolved yet which makes it intense. i like it tasty hot spicy and flavourful.
at the end, add in as many pieces of thick cut ham as you want. i really like ham in the noodle, i tried it with some black forest ham and it was delicious. the kind of sweet/tangy juice that comes with the ham goes SO FREAKING WELL with the hot noodles. it's like a combination made in heaven, i swear to god you have got to try adding some ham inside shin ramyun. shrimp works if you don't have ham, probably any meat will. but ham is so good i like to boil the ham for 20-30 seconds submerged to kind of get some spicyness inside of it.
i really want to try adding some hot sauce (tobasco/siracha/etc good stuff) into my noodles. i always love the kind of vinegary hotness inside any instant noodles. it almost tastes homemade but unfortunately i haven't tried it with shin ramyun yet. green onions can't be bad, sesame oil sounds delicious in ramen.
here is the 2 things you must never do when cooking ramen. 95% of the worlds population cooks ramen wrong, and here are the 2 reasons
1. don't add in too much water. holy shit i can't emphasize this enough DON"T ADD IN TOO MUCH WATER! i see people adding like 750 mls of water. it tastes like water ramen, it's gross. it's the same as adding 500mls of water to 500 mls of juice, it's fucking gross. lot of my buddies try to make ramen and fail just because of this
2. don't overcook your noodles. another super nooby mistake. on the package it says something like boil for 5 minutes. jesus h christ have mercy on the stomach of ramen noobs. you want to boil the ramen for 3-4 minutes max, 3:30ish is ideal. this is all guessing since i cook by look and experience now, but if you cook it too long it's all mushy and disgusting. it's like eating porridge, it's not noodles. you can have the most perfect condiments in the world but if your ramen tastes like mush then what's the point?
basically that concludes my guide. all i do is outline the main details of ramen cooking, but go ahead and experiment all you want. you like cheese in ramen? go crazy idc
shin ramyun #1
and promise me you will never ever microwave your noodles again after reading this guide. it's a disgrace to ramen lovers. it's soo bad oh god
tl;dr because i ramble too much (my english teacher hates me fyi)
boil 500 mls of water
put veggie packet in
put ramen brick
break the brick apart
crack your egg in 30 seconds after
wait 2-3 mins
add flavour
add ham
cover and boil for 20 seconds ish and serve
|
51681 Posts
i just tried enoki mushrooms in my shin ramen. damn.
|
aahh, reading a bit of this thread made me go and make ramen for breakfast. sooo good. here's what i made:
boil water
add shin ramyun
add packet of dried stuff
add just a little bit of hot flavor packet
add a bit of leftover veggies and beef
eat. simple and delicious. normally i'd add more of the flavor packet, but i didnt want to cover the taste of the veggies and beef.
|
Shin is gross, I don't understand why it's so popular. It's pretty much just noodle + chilli paste.
|
Mine is simple: I always make two packs, but only use a tiny bit more than 2 cups of water. Boil it, add both flavour packets, and revel in the deliciousness.
|
On December 02 2010 20:33 GTR wrote:
i just tried enoki mushrooms in my shin ramen. damn.
Ooh, will try.
|
On December 02 2010 20:33 GTR wrote:
i just tried enoki mushrooms in my shin ramen. damn.
Yeah, they're great garnishings too. It's hard for me not to spend like 5 bucks in ingredients to make the best possible bowl of ramen sometimes >.<
What I've been doing recently is Shin Ramyun with thinly sliced beef, the kind that would be served at KBBQ. You boil the water, put in the veggies and noodles, add mushrooms, poach an egg on top of the brick, break the brick. Add the soup base + sesame oil + soy sauce, stir and throw in the beef. Immediately take off heat, since the beef cooks instantly. Pour into bowl, garnish with cheese and green onions. SO GOOD.
|
MrHoon
10183 Posts
you guys are insane, you always ALWAYS ALWAYS put the flavor powder in first than the noodles!
The flavor powders are made from grinded bones and etc, so you get better flavoring if you put the flaor in first, let the water boil for about a minute THEN put the noodles!
AMATEURS
ALL OF U
|
On December 03 2010 12:52 MrHoon wrote:
you guys are insane, you always ALWAYS ALWAYS put the flavor powder in first than the noodles!
The flavor powders are made from grinded bones and etc, so you get better flavoring if you put the flaor in first, let the water boil for about a minute THEN put the noodles!
AMATEURS
ALL OF U
Really? I personally don't like the flavour of it getting all up in my egg though, since i season it with salt+pepper as I put it in. Hmm, I'll try this next time. Thanks  .
|
My recipe for ramen, the true way of making ramen:
1. Add 500mL of water into pot
2. Turn on the heat and wait for the water to boil. Until the water starts boiling, DO NOT add anything whatsoever.
3. When water starts boiling, put in the spicy powder from the ramen packet.
4. Stir gently and let all the powder dissolve
5. Put in ramen noodles (ramen brick or w/e you call it)
6. Add spring onions, kimchi and slices of carrots with bok choi
7. When the ramen brick starts to break up, start pulling the noodles up and down 5~7 times with chopsticks or fork.
8. Eat it
I did not add egg and tuna into my recipe because they make the ramen less spicier. And i didn't add cheese because thats like mixing chocolate with kimchi. Dairy food + asian food = big no no (unless your a chef and you know what your doing). You can also add other vegetables if you like.
|
Shin ramen gourmet spicy (i buy dem boxes ^^)
I poach egg in last minute
I like em pretty dry (no broth left when you're finished)
|
Yea definitely put spice packet before noodle or right after noodle - boiling noodle in flavourful soup base = noodle sucks up more flavour and becomes much tastier.
Try it with fried egg and corned beef/spam/ham.
|
eating ramen raw is not bad when youre in a hurry to go somewhere.
otherwise I do not recommend it.
|
On August 12 2005 04:07 uT)Murray wrote:
What is ramen? :O
KILL IT WITH FIRE!
|
I eat cheap Top Ramen. I drain all the water out after boiling, then I add very small amount of butter and about 3/4 of the seasoning packet.
After learning this way, I will never eat it the 'normal' way again.
|
I have a Ramen-Question, what I'm looking for may have been covered before, but I wouldn't recognize it and can't read hundreds of pages of Ramen-related-forum posts... :D
Here it goes:
When I went to school in England, there were a lot of chinese guys... We all ate a lot of Ramen in that time. The chinese guys always added something to their Ramen that made it taste FANTASTIC. It was either a paste of some sort or a fluid added from a bottle...
Does anybody know what they were adding? - It took any Ramen to a whole. 'nother. level. :D
|
Throw Ramen into bowl with water.
Nuke it for 2 mins
Take out and stir
Nuke for 2 more mins.
Add spices.
enjoy the fuck outta that Ramen.
|
On December 15 2010 05:46 mcbrite wrote:
I have a Ramen-Question, what I'm looking for may have been covered before, but I wouldn't recognize it and can't read hundreds of pages of Ramen-related-forum posts... :D
Here it goes:
When I went to school in England, there were a lot of chinese guys... We all ate a lot of Ramen in that time. The chinese guys always added something to their Ramen that made it taste FANTASTIC. It was either a paste of some sort or a fluid added from a bottle...
Does anybody know what they were adding? - It took any Ramen to a whole. 'nother. level. :D
What did it taste like? =P
Could very well be sesame paste/oil, tastes great on noodles.
|
This thread lacks pictures :/
|
|
|
|
|
|
EPT
