Ramyon

Ramyon

Cooking method

• I have wanted to make this noodle soup for a long time, but still could not find the necessary ingredients. I traveled around many shops and collected one ingredient in each.
• I decided to cook Korean ramen over Japanese ramen as it was a little easier. The recipe was more difficult to find than the Japanese ramen recipe. Therefore, after reading everything that I found on the Internet, I made the "right ramen", combining everything useful in recipes from people living in South Korea.
• This type of soup is like our borscht: there are many varieties and everyone can adjust the flavor to suit their preferences.
• What I took:
• For broth in a 2 liter pot:
• pork with bones, the main thing is that with bones
• bulb
• half carrot
• ginger - crushed root half
• The broth is cooked from 2 to 6 hours, the first water is drained, the meat is washed. The bones must be cut in order for the bone marrow to pass into the broth. The broth should boil down to 1/3 m and will be cloudy. Do not salt!
• I have 1 liter of ready-made broth left.
• After the broth is ready, it must be filtered and cooked to taste to taste, adding soy paste and Gochujiang sauce (in Russian it sounds - kochujang).
• It has a rich, unique taste. Kochhujang pepper paste is made from rice puree, meju soy culture and ground red pepper with salt. Boiled rice is kneaded in a mortar with medzhu and cedar oil, adding soy sauce, salt, sugar, red pepper. Mixing the resulting paste every day, it is kept in clay vats for at least a month.
• The rest of the ingredients:
• Leeks - white part only, cut into rings
• Mushrooms - cut into slices
• carrots - cut into long thin cubes
• green onions - cut diagonally, 1.5-2 cm long
• In olive oil with the addition of 2 teaspoons of soy paste and about the same amount of hot sauce (see to your liking), fry the boiled chopped meat. Transfer the meat to a plate. Then, in the same frying pan, fry onions, carrots, mushrooms or other products.
• I took 1 spoonful of oil, no more, so that there was no fat.
• Egg noodles (there are many types, not just egg noodles). I bought a special one for ramen.
• Boil the noodles at the very end separately, cook for 2-3 minutes, then rinse well.
• We form the dish:
• first we spread the noodles, put the meat, mushrooms and vegetables on it and then pour the broth.
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  Soybean paste: