I wasn’t a fan of instant noodles before I came here. In my family back home, everyone except me is a fan of “instant pancit canton”. If there was one instant noodle that I did like, it was Royal’s Chicken Noodle but only when I was sick.
My husband eats “ramyeon” or Korean ramen at least once a week. I didn’t like ramyeon before and I only started liking it when I had a taste of Pulmuone’s Seng Ramyeon. I have pictures of it but I would put it in another post.
Anyway, when Pulmuone (a Korean food company pronounced as “pool-moo-won”) introduced their “Naturally Tasty” or “Ja-yeon-eun mashit-da” (Hangeul: ìžì—°ëŠ” ë§›ìžˆë‹¤ – ìžì—° means natural while ë§› is flavor or taste and ìžˆë‹¤ means there is so ë§›ìžˆë‹¤ means tasty or yummy in Korean), I didn’t think twice to purchase it at its introductory price: 3,800 won for 4 plus 1.
I don’t eat instant ramyeon often. Simply because it’s not really good for me and also because of the high sodium content. Here’s the nutritional information on Pulmuone’s instant ramyeon:
Serving size: 103.5 grams
Energy: 380 kcal
Carbohydrates (íƒ„ìˆ˜): 77g or 23% of RDA
Protein: 13 g or 22% of RDA
Fats: 2.1 g or 4%
Cholesterol: 0 mg
Sodium: 1930 mg or 97% of RDA
That’s a lot of sodium, isn’t it? That is why I usually just add half of the contents of the soup powder when cooking ramyeon.
So how do you cook this ramyeon?
According to the package directions:
1. Boil 550 ml of water.
2. When the water is boiling, add the noodles, the condiments (white sachet) and the soup powder (red sachet).
3. Cook for 4 minutes and 30 seconds.
When I prepared this ramyeon last month, I added a handful of “kare tteok” or rice cake usually used for “rice cake soup” during the lunar new year or “seollal”. I also put a teaspoon of minced garlic. When the “tteok” was almost done, I cracked an egg and put it on the noodles. I waited about 10 seconds before beating the egg ;p
This ramyeon is a meal in itself. I would also add “mandu” or Korean dumplings if I had them. I love having ramyeon on a dreary day. It’s one of my comfort foods. It keeps me sane during the harsh winter season while I think of Outer Banks rentals for spring and summer.
Watch out for more “Korean noodle” on this blog ;p
looks delish! there are a lot of ramyeon houses also here in the Phil na, but maybe it’s not as tasty as those there in korea!
looks delish! there are a lot of ramyeon houses now here in the Phil, but I bet they’re not as tasty as those there in Korea!
bad you! your delicious pictures of ramyeon made me hungry!
yeah..delicious!.we tried this one last week too..and taste good!
looks really yummy!!! =)
I usually like to add thinly sliced shitake mushrooms to my ramen. It gives the look of not being “instant”. Adding that rice cake looks interesting. I will give that a try one time.
You should try the Pulmoune Jjangmyun, it is my to go noodles when hungry.
I prepare my ramyeon with “mustasa” or petsay, scrambled egg with slice squidball – hehehe….