Non Spicy Korean Ramen Recipes

EASY SPICY MISO RAMEN NOODLES

Steps:

• Heat vegetable oil in a large pot over medium heat.
• Add minced garlic, ginger, and shallot, and cook until fragrant, about 1 minute, stirring frequently.
• Add ground pork, and stir-fry until no longer pink.
• Add chili bean paste and miso paste.
• Add chicken stock, soy sauce, and green onions.
• Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes.
• Taste and season with salt and pepper to taste. Remove from heat and set aside.
• Cook ramen noodles al dente according to the instructions on the package.
• Drain completely and divide the noodles into 2 bowls.
• Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs. Serve and enjoy!

KOREAN RAMEN

Steps:

• Bring the chicken stock to a simmer over medium low heat in a pot that is large enough to hold the stock, chicken and ultimately noodles.
• Poach the chicken thighs until they reach an internal temperature of 175F. Use an instant read thermometer. Always use an instant read thermometer. This should take about 25 minutes.
• Remove the chicken thighs. Set aside to cool enough to handle. Pull the chicken off the bones. You want bite size chunks. Reserve.
• Strain the stock if you are worried about little bits floating around in it. Not a big deal, though. Nothing wrong with little bits. Return the stock to the pot.
• Combine the gochujang, doenjang if using, miso and gochugaru in a small bowl. Add a bit of hot chicken stock to the bowl and stir to combine. You want to do it this way. If you just add the flavouring to the big pot you are going to be chasing bits of gochujang around the pot for an hour. Trust me.
• Add the gochujang stock mixture to the remaining stock in the pot. Stir in the fish sauce. Taste. Adjust salt if needed. Your broth is ready.
• In a medium saucepan, bring water to a boil. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
• Submerge the eggs in really cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel and set aside. They will warm up in the broth.
• Carefully cut the eggs in half lengthwise right before you serve. The yolk is still a bit runny so use a sharp knife.
• Bring the Korean ramen broth to a boil. Add the noodles and cook until done. Follow the instructions on the noodle package. Return the chicken to the broth to warm through. Slice the eggs lengthwise.
• Ladle the broth, noodles and chicken into a bowl. Top with the eggs, green onions, enoki mushrooms and kimchi. Serve a bit of extra gochugaru alongside for the serious chili-heads.

KOREAN CORN CHEESE SPICY RAMEN RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook according to the package instructions. Drain the noodles, reserving ⅓ cup of the cooking water.
• Arrange an oven rack in the top position. Turn the oven to broil.
• Meanwhile, in a medium heatproof bowl, stir together the frozen corn, mayonnaise, sugar, garlic, and pepper. Microwave for 2 minutes, or until the corn has thawed.
• Transfer the noodles to a medium heatproof bowl. Add the reserved cooking water, spice packet, and kimchi and use chopsticks to stir until well combined.
• Melt the butter in an 8-inch cast iron skillet over medium-low heat, tilting to coat the bottom of the pan. Add the noodles in an even layer. Top with the corn mixture, then the mozzarella cheese. Remove the pan from the heat.
• Transfer the skillet to the oven and broil until the cheese starts to brown, rotating the pan if it is browning on one side more than the other, about 5 minutes.
• Garnish with the scallions, then serve.
• Enjoy!