Korean Ramyun: How To Make Korean Ramyeon(라면)AKA: Korean Ramen

This week I am making a healthy Korean Ramyeon/Ramyun recipe that is sure to please and packed with flavors. If you like a man sized bowl of ramen then you will LOVE this ramen. The recipe can be found below! Enjoy!

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How To Make Cambodian Sausage Or Kwa Kho/Two Kho
https://youtu.be/8kEcZ3g86ks

Ingredients:

1 Pack of Korean Ramyeon noodles.
Any kind of meat or seafood.
1-2 Tbsp Doenjang or miso
1 small brown onion diced
3-4 Cups of chicken or beef or seafood stock.
1 Fried egg or you can poach the egg in the noodles.
2-3 Chopped or sliced scallions.
Korean chili flakes (gochugaru)
Some sauteed mushrooms like oyster or enoki, beach or even crimini  mushrooms.
2 Slices of Laver seaweed.
Finely minced garlic.
Finely minced ginger.
Some chopped kimchi (optional)
A handful of sausage balls from Cambodian Kwah Ko sausage.
A touch of sesame oil.
Soy sauce or fish sauce to replace plain salt for good umami.
Black pepper to taste.

Method:

In a skillet with some cooking oil get it to shimmy and then add your mushrooms on medium high heat and sautee with no salt constantly moving the mushrooms around until the water is out and starting to brown this should take about 5 minutes or less depending on your stove top and skillet.  Remove mushrooms to a plate and set aside.

Add a bit more cooking oil to the same skillet and your onion, ginger, and garlic and sautee. Make sure to get any brown bits from the pan if any are there. Cook all until the onions are translucent. Place on the same plate as the mushrooms and set aside.

Make some meatballs from the Cambodian Kwah Ko sausage about 6 to 8 depending on size. Cook them in the same skillet as the rest of the ingredients that you have cooked. Once cooked put on a small plate and set aside.

Add stock to your pot and bring to a simmer.
Add your ramyeon noodles and cook to al dente.
Remove noodles and set aside in a bowl or plate and cover them.
Add your kimchi and/or soy sauce or fish sauce  to your stock return to simmer.
Slowly add you Doenjang don't boil, simmer.
While stock is simmering fry one egg in original skillet.
Now add your onion, garlic and ginger mix to the stock and simmer.
Now add your onion, ginger, garlic mixture to the stock and mix in well.
Place your ramyeon noodles in a bowl.
Ladle your ramyeon broth on top of the noodles.
Top with your fried egg, mushrooms, scallions, nori and kwah ko or other meat or seafood.
Drizzle a little sesame oil on top.
Give a sprinkle of Gochugaru to taste or use chili paste or oil.
Black pepper to taste.
Serve  and enjoy!