What is the best recipe for making Ramen (ramyeon) noodles from scratch?

Home Forums Korean food discussion What is the best recipe for making Ramen (ramyeon) noodles from scratch?

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    • #64652
      mpeer
      Participant

      Help Please! My daughter & I are dying for good Ramen Noodles and after throwing out all of our deadly instant packages we are in need of a great go to recipe, which will allow us to eat the noodles on a regular basis.

      Slainte!

    • #64816
      EvilGrin
      Participant

      I use no salt added beef or chicken stock. Most of the other additions will have enough salt.

      Ive used these for seasonings:
      Fish sauce or low salt instant dashi powder.
      Thai Tom Yum soup paste
      Roasted seaweed flakes or wakame
      Kimchi with some juice
      Green Onion and Garlic chives
      Dark sesame oil
      Miso

      I also like to add:
      Fish balls or fish cakes
      An egg either whole or beaten
      Small shrimp
      Carrot strips (sliced thin)
      Bean sprouts
      Tree ear mushroom (dried and rehydrated) Fresh Enoki is good too and requires no prep time.

      The options are really endless and dependent on the flavor desired. Tom Yum paste with fish balls, green onion and seaweed flakes is really good if you like spicy. You could use dashi stock and some Korean pepper flakes as less spicy option.

      I usually cook my noodles and broth separately. Pour the prepared broth and other items over the cooked noodles. They turn out less mushy and the broth has less starch for the noodles.

      • #64819
        mpeer
        Participant

        Your recipe looks great & thank you for your response! Just one problem, I actually want to make the noodles themselves before seasoning them with any other ingredients. Do you have any recommendations??

        Thanks again!

    • #64976
      danahn17
      Participant

      If you have tried fresh Japanese ramen noodles (which the instant ramen–both Japanese and Korean–try to imitate), you’ll notice they are a little unique. They are springy in texture and slightly yellowish in color. This is because they are made with bicarbonate, an alkaline (basic) ingredient, that creates a chemical reaction responsible for the noodle’s unique texture and color.

      I’ve never tried to make them before, but these recipes here look okay to me:

      http://www.yummly.com/recipe/external/Homemade-Ramen-Noodle-Recipe-From-Scratch-562966

      http://www.notquitenigella.com/2014/03/31/ramen-diy-recipe/

      Hope that helps!

      • #64982
        mpeer
        Participant

        danahn17 Thanks for the recipes!!!! Can’t wait to try them! :)

    • #65549
      Foodie Anthony
      Participant

      hey korean foodies ! especially ramen!
      I don’t know about scratch but here’s simple and perfect way to make it taste 100% pure happiness. (pa song song, gae ran tok)! that’s my favorite saying

      here’s my recipe shared today. enjoy!

      ingredients:
      16 oz chilled water bottle, sliced onions, shin ramen, 1 egg, chopped scallion, chopped red peppers.

      I use Shin Ramen or (sam yang) if I feel really into street style.
      but here goes.
      serving 1
      I use 16 oz water bottle chilled. (this is the perfect water portion for one).
      1. first add about 14 oz water to pot.
      2. let it boil and then add ramen and dried vegetable base that came in ramen package.
      3. let it cook for about 1 minute, add the rest of ramen dried soup base.
      4. swirl in the onions (I do this so my ramen taste less greasy)
      5. pop in the egg (you can let it boil or you can break it apart)up to you.
      6. add in the rest of 2oz chilled water (this makes the noodle return to al dante) let it come to a boil and now add in the scallion and diced red pepper on top. you are done!

      extra add ons : depends but I sometimes add in DDuk (sliced rice cake) or kichi inside

      or cheese on top, if you really want fusion style.

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