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Korean Ramyun Magic: Top secret! Do not expose!
Ramyun – indeed, it's a beloved Korean comfort food.
Among Koreans like us, it's a staple, enjoyed at least three times a week.
While it might seem like basic instant noodles to you, these noodles are a real treat, giving you a quick and delicious meal that leaves you feeling satisfied in just 10 minutes.
And to add a spicy twist to this delight.
And here you are, attempting to cook ramyun.
'Wait a minute, this doesn't quite taste like the ramyun I had in South Korea, whether at a PC cafe or a local restaurant... It was even more delicious there! I wonder how they make it taste so good?'
We have our top international secret for cooking ramyun to perfection.
Today, I will be sharing top-secret tips that most Koreans use to cook their Ramyun for the absolute best taste, but these secrets have never been shared internationally.
So get ready for it!
First tips!
You followed up the recipe., you’ve put the seasoning packet, you’re almost done with cooking ramyun.
You’re waiting a noodle to be boiled up. Now at that time, put half spoon of ketchup in there.
Yes. Ketchup. You heard it right. Half spoon of ketchup!
I totally get it if you have some doubts, but there's a good reason behind this, so I'd really appreciate it if you could hold off on hitting that "go back" button!
Did you know that most of the local restaurant and PC cafe in south korea put ketchup when they cook ramyun?
That is why it tasted way better!
The ketchup’s savory taste makes ramyun noodle taste way better!
Especially for those of people who can’t handle spicy taste, I would absolutely recommend it!.
Second tip!
Is A Vinegar!
‘Why vinegar?’ You might question this but there is a chemical reaction and science behind it.
As you all are here for recipe, not for science, let me explain this in easier sense.
When it comes to food, think of 'sugar' and 'pH levels' as the taste-makers!
Specifically, adding acidic seasonings like vinegar to your dough can work some magic on the texture of your noodles, making them extra delicious.
Third tip!
Lift the noodle!
You’ve seen those Korean people cooking ramyun keep lifting noodle up in the air and down to the soup.
The reason we’re doing this is because you can simply makes the texture of noodle better by putting your noodle to the air ups and down.
When making ramyun, lifting and dropping the noodles a couple of times is all about giving them that extra special touch!
It's like a quick dip in cold air while they're still hot, which makes the noodles contract and become wonderfully chewy for that perfect texture.
Few extra tips here for those of beginner.
This is default recipe for Korean people who uses it to make the ramyun taste good.
1. For pro ramyun enthusiasts, a golden rule is to always include green onions and eggs in your ramyun (Garlic is also recommended)
2. the secret to achieve the best ramyun flavor lies in the water quantity.
I recommend using a small, rounded bowl to measure it out.
Aim for one and a half bowls of water.
3. And here's a mischievous tip for you : Ramyun somehow tastes even better when someone else cooks it.
Sneak a few bites from their bowl.
Feeling Hungry Today?
Craving something delicious but too lazy to cook?
How about a comforting bowl of Ramyun?
All right reserved Stay14 Bespoke
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