I'm a foodie and that i won’t hide my passion for eating. However, I additionally have another interest that is cooking. Honestly, I have faith that a real blue gourmet must also understand how to prepare an average dish. My mom’s an excellent prepare and i'm fortunate to possess inherited her passion and skills to cook. However, I don’t really prepare according to any fixed recipes. I use the golden rule of “agaration” (also known as estimation) and employ my tastebuds consistently as i prepare in order to attain the preferred taste.
I really like Korean cuisine and Korean kimchi ramen is certainly certainly one of individuals dishes which has scored a place on my small craving for food list. I did previously patronise a particular Korean cuisine stall inside a particular food court. Individuals were the times I possibly could enjoy a piping hot bowl of Korean kimchi ramen whenever I craved for this. Alas, good stuff don't last and also the stall made the decision to cease operations. Pointless to state, I had been devastated. Oh where? How can i lay my on the job such divine Korean kimchi ramen again? I visited a couple of food courts looking for another perfect kimchi ramen. However, no kimchi ramen I'd sampled may even come near to the one I really loved. Then i designed a resolution not to suffer the reduced quality Korean kimchi ramen cooked by stall vendors who don't understand how to perform a good job from it. Yes! I'll be my very own chef making the Korean kimchi ramen I desire.
With this recipe, I personally use Nong Shim’s instant ramen An Sang Tang Myun () as that's the brand utilized by the Korean stall I really like patronising.
I really like my vegetables and so i prepared plenty of vegetables to choose my ramen. To obtain my share of protein, I chosen prawns as well as an egg. I ran from Korean kimchi and so i improvised by skipping it as you can tell within the picture above. However, I'll still range from the component of kimchi within this recipe for reader’s benefit. I additionally added seaweed wakame for additional diet.
A couple of stalks spring onions (reduce sections)
A couple of stalks of baby bok choy (also known as xiao bai cai)
Seaweed wakame (rinse them first, enter small bits and steep these questions normal size bowl water)
1-two tablespoons of kimchi (or add the quantity of kimchi you would like)
4-5 fresh prawns
A packet of Nong Shim An Sang Tang Myun
A couple of drops of vegetable oil of your liking
1) Bring a pot water to boil. When the water has began to bubble, include the packet condiment. Next, include the ramen and prepare until al dente. I love my ramen very firm and so i are likely to under-prepare instead of overcook the noodles. Drain the ramen and put them right into a bowl.
2) Add some baby bok choy, adopted through the spring onions in to the pot of boiling soup base. After you have determined the vegetables are cooked, dish them out and place them nicely on the top from the ramen. Do observe that the vegetables don't need to be over-cooked till they turn yellow. While they're still eco-friendly, dish them out.
3) Include the new prawns and prepare them till they turn red. Dish them out and place them on the top from the ramen.
4) Next, include the seaweed wakame and prepare them till they turn soft. Remove them and place them on the top from the ramen.
5) As the pot of soup is made of still bubbling around the stove, crack a brand new egg within the ramen. Next, turn off the fireplace and pour the boiling soup base gradually and thoroughly within the egg up until the heat in the soup base cooks the egg right into a soft steamed egg.
6) Place a couple of drops of the favourite vegetable oil within the ramen to boost the scent from the dish.
7) Enjoy your bowl of piping hot Korean kimchi ramen!
Recipe introduced for you by Sassy Savours.
