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Food & Wine Ground >> FCTV RAMEN: Korean Style 2


8/16/07 5:22 AM
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FCTV808
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Edited: 16-Aug-07 05:31 AM
Member Since: 10/01/2003
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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
8/16/07 5:40 AM
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Moke
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Edited: 16-Aug-07 05:44 AM
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*deja vouses*
8/16/07 6:13 AM
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FCTV808
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Edited: 16-Aug-07
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indeed my friend. indeed.
8/16/07 8:54 AM
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Family Jules
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Edited: 16-Aug-07
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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
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kot1k
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Edited: 16-Aug-07
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Where would one get Kim Chee? Looks pretty tasty!
8/16/07 9:27 AM
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MikeZev
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Edited: 16-Aug-07
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great recipe, aside from the racial slur and slice of cheese!
8/16/07 9:34 AM
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GaydarBlane
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Edited: 16-Aug-07
Member Since: 08/13/2003
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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
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Edited: 16-Aug-07
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I ate those very brand for breakfast.
8/16/07 9:44 AM
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hideo5
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Edited: 16-Aug-07
Member Since: 11/23/2005
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Looks good but kimchee + cheese may cause projectile diahrea.
8/16/07 9:57 AM
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fob_77
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Edited: 16-Aug-07
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Looks good without the cheese.
8/16/07 10:00 AM
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FCTV808
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Edited: 16-Aug-07
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the cheese IS a dangerous touch. you can also add korean duk to the mix. or these mandoo make for a nice addition too...
8/16/07 10:06 AM
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fob_77
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
Member Since: 05/23/2002
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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
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Edited: 16-Aug-07
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My mom makes kou yuk (stewed fatty pork belly) regularly. It's fucken awesome when I drop it in my ramen.
8/16/07 10:12 AM
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john76
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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all this talk of spam... oh man.
8/16/07 10:37 AM
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sloppy2nds
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Edited: 16-Aug-07
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8 Months later and that slice of cheese still makes me gag.
8/16/07 10:41 AM
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FlashGordon2002
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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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

 

8/16/07 11:52 AM
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fob_77
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Edited: 16-Aug-07
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^^ Sloppy, I thought cerviche contained more than just marianated salmon.
8/16/07 11:59 AM
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sloppy2nds
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Edited: 16-Aug-07
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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
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Edited: 16-Aug-07
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Ah, ok. That explains it. I usually see chunks of other meats when I get it from the restuarants.

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