Ingredients with Measurements:
- 2 packs of ramyeon noodles
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of squid, cleaned and sliced into rings
- 1/2 pound of mussels, cleaned and debearded
- 1/2 cup of kimchi, chopped
- 1/4 cup of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cloves of garlic, minced
- 4 cups of water
- 2 eggs, boiled and sliced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the ramyeon noodles and cook for 3 minutes or until tender.
3. Drain the noodles in a colander and set aside.
4. In the same pot, heat the sesame oil over medium heat.
5. Add the garlic and sauté for 1 minute.
6. Add the shrimp, squid, and mussels to the pot and cook for 2-3 minutes or until the seafood is cooked through.
7. Add the chopped kimchi, gochujang, and soy sauce to the pot and stir to combine.
8. Add the cooked ramyeon noodles to the pot and stir to combine.
9. Season with salt and pepper to taste.
10. Divide the seafood ramyeon into bowls.
11. Top each bowl with sliced boiled eggs and green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Instead of shrimp, you can use crab or lobster.
- Instead of squid, you can use octopus.
- Instead of mussels, you can use clams.
Variations:
- Add sliced carrots, mushrooms, and bok choy for a vegetable ramyeon.
- Use chicken or beef instead of seafood for a different flavor.
Tips and tricks:
- Be careful not to overcook the seafood or it will become tough.
- Adjust the amount of gochujang according to your spice preference.
- Use fresh ramyeon noodles for the best texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the seafood ramyeon in a pot over medium heat until heated through.
Presentation ideas:
Serve the seafood ramyeon in individual bowls with the sliced boiled eggs and green onions on top.
Garnishes:
Garnish with chopped cilantro or parsley for added flavor.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean fried chicken
- Steamed rice
- Korean pancake (jeon)
Troubleshooting advice:
- If the ramyeon noodles are too soft, reduce the cooking time by 1 minute.
- If the broth is too spicy, add more water or reduce the amount of gochujang.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ramyeon is a Korean instant noodle dish that was first introduced in the 1960s. It quickly became popular due to its convenience and affordability.
Flavor profiles:
The seafood ramyeon has a spicy and savory flavor with a hint of sweetness from the kimchi.
Serving suggestions:
Serve the seafood ramyeon hot and enjoy with a cold beer or soju.
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Region: South Korean