When you can’t afford to go out due to several restrictions that are still in place or maybe out of extra attention you put on taking precautionary measures to stay safe & healthy in this pandemic season. For whatever reasons you may have to stay indoor most of the time, there are still a lot of reasons to enjoy authentic Korean Ramyeon while at home.
Here’s a quick guide on how you can make that 1 pack of instant Korean Ramyeon. To start with, you may opt to use any Korean Ramyeon available in your local stores, though I prefer using the Shin Ramyun or Jin Ramen (Spicy).
- Boil water depending on the amount of soup you prefer (I like mine super spicy, so I’m putting 1 small bowl of water)
- Pour in the the flavor pack and dehydrated vegetable pack
- While waiting for your soup to boil, prepare the following toppings
- sliced kimchi (about half cup)
- onion leeks (finely chopped)
- tofu (fried or steamed/boiled in the soup)
- shredded crabstick
- boiled egg
- enoki/button mushroom (optional)
- lettuce (optional)
- FRESH MILK is OPTIONAL - when the soup is boiling, add half cup of fresh milk or evaporated milk and add the instant noodles until it’s cook to your preferred consistency. You may also use fresh noodles that you can cook separately following the instructions on the packaging.
- Plate your Ramyeon beautifully in a bowl/dish
🔹 The milk is a game changer, a relative of mine just recommended it to me and I was surprised with the outcome!
Let me know your personal experience on the comment section once you have tried it!
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I have never heard of putting milk in ramen noodles, very bizarre. I used to eat those Shin Ramyum noodles ages ago, remember the package well.
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That very moment I’ve heard about the milk being added in Ramyeon Noodles, I was actually eating my bowl of Shin Ramyun and luckily had fresh milk also ... in an instant I tried it and that was EPIC! 😋😂😊