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Food & Wine Ground >> FCTV RAMEN: Korean Style 2
| 8/16/07 5:22 AM | |
FCTV808
51 
Edited: 16-Aug-07 05:31 AM Member Since: 10/01/2003 Posts: 16809 |
some of you were asking for this as reference for those late, nothing but ramen in the cupboard nights. just a quick review: start with this: 
then grab some (preferably old and sour) korean kim chee--and seperate some into a bowl
then add some water into the kim chee and rinse out some of the peppers (i know--faggotry, but it's for da haoles)
then tear open the bag of NEOGURI RAMEN (i like this brand best--a little spicy, but the noodle consistency is thick and firm. i know...
then add kim chee to about 2.5 cups of water in bowl and add flavor packets, then bring to boil
when it's boiling, add noodles and then separate when it begins to soften. do not crack into little girly pieces--harder to slurp when finished.
now about a minute into boiling, crack an egg into it.
the egg will poach in the remaining 3minutes its in the heat. you can swirl it around if you prefer the egg drop soup approach, or just let it poach into a soft boiled kinda thing
when it's finished, dump into a big ramen bowl and throw a piece of american cheese on top (optional)--seems i don't like this anymore, but the pic is old. been putting tofu instead...
and you end up w/ this.
PS. NOT MY FAULT IF YOU END UP W/ BLOODY DOO DOO. GOOD LUCK
kden, fctv
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| 8/16/07 5:40 AM | |
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Moke
11
Edited: 16-Aug-07 05:44 AM Member Since: 01/01/2001 Posts: 15959 |
*deja vouses* |
| 8/16/07 6:13 AM | |
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FCTV808
51
Edited: 16-Aug-07 Member Since: 10/01/2003 Posts: 16812 |
indeed my friend. indeed. |
| 8/16/07 8:54 AM | |
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Family Jules
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 1721 |
I like to add the egg at the very end and leave it unstirred to allow for a slightly gooey yolk, mmmmmmmmmm |
| 8/16/07 8:58 AM | |
kot1k
1
Edited: 16-Aug-07 Member Since: 03/15/2002 Posts: 3447 |
Where would one get Kim Chee? Looks pretty tasty! |
| 8/16/07 9:27 AM | |
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MikeZev
62
Edited: 16-Aug-07 Member Since: 12/15/2002 Posts: 6417 |
great recipe, aside from the racial slur and slice of cheese! |
| 8/16/07 9:34 AM | |
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GaydarBlane
Edited: 16-Aug-07 Member Since: 08/13/2003 Posts: 7819 |
LMFAO. I was just playing when I said your poor ass has to eat ramen noodles. Good call by me. |
| 8/16/07 9:38 AM | |
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ferox13
269
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 68973 |
I ate those very brand for breakfast. |
| 8/16/07 9:44 AM | |
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hideo5
Edited: 16-Aug-07 Member Since: 11/23/2005 Posts: 491 |
Looks good but kimchee + cheese may cause projectile diahrea. |
| 8/16/07 9:57 AM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11796 |
Looks good without the cheese. |
| 8/16/07 10:00 AM | |
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FCTV808
51
Edited: 16-Aug-07 Member Since: 10/01/2003 Posts: 16814 |
the cheese IS a dangerous touch. you can also add korean duk to the mix.
or these mandoo make for a nice addition too...
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| 8/16/07 10:06 AM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11798 |
I usually drop left over meat such as roast duck, char siu in mine. Tastes awesome. |
| 8/16/07 10:07 AM | |
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FlashGordon2002
Edited: 16-Aug-07 Member Since: 05/23/2002 Posts: 13577 |
I just can't wrap my head around mixing processed cheese slices with kim chee. But then again, I grew up eating spam sushi rolls, so I shouldn't talk. |
| 8/16/07 10:12 AM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11799 |
My mom makes kou yuk (stewed fatty pork belly) regularly. It's fucken awesome when I drop it in my ramen.
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| 8/16/07 10:12 AM | |
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john76
44
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 10945 |
I do the same but I: add frozen shrimp/don't rinse kimche/no cheese |
| 8/16/07 10:13 AM | |
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hideo5
Edited: 16-Aug-07 Member Since: 11/23/2005 Posts: 492 |
spam + ramen = oh delicious I had spam moco the other day at the Hawaiian BBQ place. It was spam topped with sunny side up eggs and gravy. I also got rice and pasta salad on the side. o man im hungry now. |
| 8/16/07 10:18 AM | |
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FCTV808
51
Edited: 16-Aug-07 Member Since: 10/01/2003 Posts: 16816 |
all this talk of spam... oh man. |
| 8/16/07 10:37 AM | |
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sloppy2nds
12
Edited: 16-Aug-07 Member Since: 02/26/2003 Posts: 10887 |
8 Months later and that slice of cheese still makes me gag. |
| 8/16/07 10:41 AM | |
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FlashGordon2002
Edited: 16-Aug-07 Member Since: 05/23/2002 Posts: 13582 |
My mom stopped making stewed pork belly when she became obsessed with cutting fat out of every part of my dad's diet. :( |
| 8/16/07 10:47 AM | |
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PatK
90
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 35654 |
What does kimchi taste like? I've always wanted to try it but am scared. |
| 8/16/07 10:55 AM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11805 |
My mom stopped making stewed pork belly when she became obsessed with cutting fat out of every part of my dad's diet. Damn, that sucks. I'd punch my dad in the neck if he ever fucked that up for the rest of us. |
| 8/16/07 11:24 AM | |
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sloppy2nds
12
Edited: 16-Aug-07 Member Since: 02/26/2003 Posts: 10890 |
Sorry for no pics...but my two latest obsessions:
Ceviche 1/2 Pound Salmon Fillet Remove skin and slice into thin pieces Lay out in a large pyrex (non-metal) pan Liberally add sea salt, black pepper, cayenne pepper, fresh chopped dill, and capers Let sit for about 30 minutes in the fridge Squeeze two lemons over entire pan and let sit for an addition 10-15 minutes The acidity will 'cook' the salmon Enjoy on its own or on bagel chips. Carpaccio Take a filet mignon medallion and put in the freezer for about two hours Sear it on both sides and then cut away the cooked portion, leaving only the cool rare meat Slice into thin pieces, like thick cold cuts (a mandolin works great here) Lay out and on plate and add salt, pepper, fresh shave parmensan, olive oil and capers. I like to add in a bit of mesculin green tossed with a light vinagrette. Eat
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| 8/16/07 11:52 AM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11810 |
^^ Sloppy, I thought cerviche contained more than just marianated salmon. |
| 8/16/07 11:59 AM | |
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sloppy2nds
12
Edited: 16-Aug-07 Member Since: 02/26/2003 Posts: 10892 |
Ceviche is more of a technique than a dish. I've also made it with a combination of tuna, salmon, squid and shrimp, but I like the salmon version best. You can use what you like, the basic principle is that there is no cooking, only using the acid from the citrus to 'cure' it. |
| 8/16/07 12:05 PM | |
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fob_77
46
Edited: 16-Aug-07 Member Since: 01/01/2001 Posts: 11811 |
Ah, ok. That explains it. I usually see chunks of other meats when I get it from the restuarants. |
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