Spiciness:
Quality:
Flavor:
Feature:
Yes, this is the famous Shin Ramyun or (Shin Ramen). This is probably one of the top 3 most famous Korean instant noodles that everyone knows about. I grew up on this thing so I am afraid I may be a little biased when it comes to giving away scores for this. This noodle is freaking good! (ok, that did sound biased!) It's spicy though so if you can't take spice, be aware. I don't know what it is but they did a real good job creating the soup powder which gives you a unique spicy flavor of its own.
Typical inserts with one dried vege mix and a soup powder.
Add the noodle in a boiling water.
After draining out some water if your initial water was too much, add the vege mix first.
Then the soup powder
Then add an egg.
Then add some chopped green onion. Don't mess up the step. You don't want to put the green onions first and kill its texture with heat.
Yup, this is the way I like my Shin Ramyun. I'm sure you will too!
14 comments:
i had my first taste of shin ramyun months ago and after that,our company cook had to give me 1 box of it because i loved it so much! anyways, for variation purposes (since i cook it every night), i tried putting cheese in my shin ramyun while boiling. you might want to try it also!:)
Isn't Shin ramyun awesome? haha Actually you're right about the cheese. I did try putting a slice of cheddar cheese instead of an egg. It was pretty good with added flavor of the soup. :) Hope you can eat a little bit healthier than eating this every night though. haha
hahaha! shin ramyun is my comfort food and eventhough it is considered instant and full of preservatives,i dont feel guilty to finish one whole serving because i sweat a lot after devouring one pack.is there any other alternatives that you know? i also put cabbage kimchii,if i may add.
gracie
Hi Gracie, I hear you on the sweating part while eating shin ramyun. I have one variation my dad taught me when I was young and allegedly that was a popular recipe while he was serving in the Korean military. He makes a jambalaya out of ramen. You just add rice while cooking ramen and add hot peppers, chopped onions, eggs, and kimchi. As long as you don't make the noodles too soggy, this will be tasty.
I actually didn't find shin ramen spicy at all!
Must be because I'm Mexican, so I'm used to more spicy foods, although I'm there are some really spicy Korean dishes.
And I must be biased, but I didn't really like Shin. I had read about it, you know, the famous shin ramen. But I didn't find it, so I bought Ottogi ramen (chicken flavor). I really loved it! Then I finally tasted shin and I was 'ok' with it, nothing special.
But now I can't get Ottogi so I'll have to settle for Shin.
Also, I wanted to ask you something.
I buy kimchi sometimes from a local Korean restaurant (the only one around here actually). I buy half kilo, and they give it to me in this styrofoam container. But it tastes soo different from the actual kimchi I eat in the restaurant. The one I buy usually tastes like beer, and within a few days the taste is unbearably awful, so I have to throw it out. Is there something that affects the kimchi? Or is it just fresh or over-fermented?
I don't know a lot about kimchi so I was wondering if you could help me.
Have a nice day. :)
I use shim ramyun with frozen octopus, seafood medley, dried whole anchovies, and shrimp/crab balls from the asian store. Shrimp works too but gets a little mundane after a while. Grab some spring rolls for a nice treat. Don't be afraid to add hot oil for extra spicy flavor. You can also use this as a base for spicy fish soup. There's a lot you can do with these noodles!
@Dani:
I would suggest you to put your kimchi in a glass/ceramic air-tight box and get rid of styrofoam container asap. Avoid taking out kimchi from a spoon or chopstick etc. that u r eating with. Don't buy a quantity that you can NOT finish in 10 days.
Hope it helps.
@Peter:
Your 라면 is mouth-watering!
@ Anonymous:
1) Finely chop 1/4 piece of a capsicum, 2 table spoons onion and 2 fresh mashrooms.
2) Stir fry them in a table spoon of salt and mix it in your 라몀bowl. You can shred some cheese over it. Tastes awesome.
@ Anonymous: Not a table spoon of salt but OIL... and a pinch of salt. :-)
Sorry for missing out a word!
:-)
Sarah, thanks for the advice on handling Kimchi. I started storing in air-tight glass jars and they seem to last longer that way. I've been making ramen from scratch lately so I've been neglecting Shim Ramyun but will post that recipe soon!
I love shin raymun, left over fried chicken is wonderfull shredded and boiled with the noodeles. I always add kimchi too, even if I have no meat. yumm think ill make me some right now
Hi, I just stumbled on this blog because I'm homesick and hungry. I didn't realize that you had to drain some water from shin ramyun. I always made it with a lot of water.
I was wondering if you could give some tips on how to make Ja-jjang myun.
I buy Champangetti brand sometimes, but it seems lacking, how do I make it taste like awesome ja-jjang myun? T_____T
This is pretty random but I really really want Ox tail soup, with the rice cake, do you know how to make it? I really want to learn.
Hi Lisa, you don't need to drain the water. It's just my preference because I don't like the soup to become too diluted. :)
As far as Ja-jjang myun, you need some pork, onions, rice wine and jjajang sauce in a bottle. Stir fry them for a while an add water!
I love shin ramyun, looking for new ways to eat it. All I have tried is dipping bread in it. I will try and see what I can cook.
Michelle says: Just tried this for the first time (add an egg to poach to it). Did not add cheese (I'd have to add a vegan cheese since am Dairy Allergic, will try that soon! Use Daiya brand for vegans!). Anyways, this is pretty good! Btw: Will someone answer me WHAT is 'Sand Lance'?!
Post a Comment