Korean ramen with kimchi in one pan
Instant noodles are called ramyun in Korea and are a fully-fledged Korean dish. They have little in common with their predecessor, the Japanese instant noodle. Nongshim Shin Ramyun is one of the most popular instant noodles from South Korea, along with the spicy Korean ramyun from the brand Samyang Buldak. Throwing everything together in one pan, as in this recipe for Korean ramen with kimchi, is a technique used in the famous South Korean dish budae jjigae, or army base stew, which became popular at the US army base after the Korean War.
Minimal washing up
Long-lasting ingredients such as canned meat, beans in tomato sauce and processed cheese were cooked in a single pan together with ramyun noodles and seasoned with gochujang and kimchi. An added bonus is that you have very little washing up! And if you’ve never eaten an octodog, you really should try one.
How to make one-pan ramen with kimchi
- If using a hotdog, cut it in half and make 4 cuts on the cut side, creating 8 arms (octodog). Repeat with the other half and set aside.
- Heat the neutral oil in a heavy-based pan or cast-iron pan over medium heat. Fry the garlic for 30 seconds, add the kimchi and stir-fry for another 30 seconds. Add the gochujang and gochugaru and stir well. Fry for 1 minute, then stir in the stock. Season with the soy sauce, maple syrup, sesame oil and stock powder.
- Heat the stock until it is just boiling and add the ramen noodles and the octodogs, if using. Cover the pan and cook for 2 to 3 minutes, until the noodles begin to cook. Stir once to make sure the noodles are completely coated in the stock and cook for another 2 minutes.
- Divide the tangle of kimchi noodles between two bowls. Top with the octodogs, egg yolks and finely sliced spring onion.
Title: Easy Noodles
Author: Pippa Middlehurst
Price: €22.50
Publisher: Good Cook
In Easy Noodles, Pippa Middlehurst shares more than 60 versatile noodle dishes that are quick and easy to make. All the recipes are based on various ready-made noodles and inspired by the ingredients, techniques and flavours of East and Southeast Asia. The recipes are divided into three chapters, allowing you to put easy noodle dishes on the table within 10, 20 or 30 minutes. That way, on a busy weekday, you spend no more than 10 minutes in the kitchen and can make delicious noodles with dumplings, soba salad or coconut curry noodles.
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