Shin spicy ramyun is real good. I wanted to make that, but like, fancier. So I did. It came out pretty good.
J. Kenji Lopez-Alt has a buckwild recipe, but I ain’t got eight hours. This turned out pretty decent.
- 3 scallions, chopped
- 3 cloves of garlic, minced
- 1" ginger, minced
- 2 tsp. gochujang
- 4 C. beef broth
- 1 C. vegetable broth
- 2"x4" kombu
- 3 dashes of fish sauce
- soy sauce to taste
- ~3 servings worth of noodles
In a small saucepan, put the kombu in about two cups cold water over high heat. Once it boils, turn it down to low and add a few dashes of fish sauce. Keep that simmering for ten or so minutes.
Meanwhile, in a bigger saucepan: get the garlic, scallion whites (reserve the greens as a topping), and ginger going in a couple teaspoons of vegetable oil over medium heat until they start to soften up. You can add a couple of sliced shiitake mushrooms at this point, if you have bad opinions—cook them until they brown slightly.
Stir the gochujang in there—it should get real fragrant after two or three minutes. Add the beef stock, vegetable stock, and water (remove the kombu). Bring it all to a boil, then reduce it to a simmer for fifteen minutes. Strain it. Soy sauce to taste.
I of course had some for-realsies Shin spicy ramyun kicking around, so I put like… maybe 1/4th of a spice packet in there too. MSG is good. I brought the broth back to a boil after straining and cooked my noodles in there, which helps thicken the broth up some. Top with the chopped green scallions, a soft-boiled egg, some greens, a little kimchi, crispy woodear mushrooms if you enjoy things that are bad, carrot strings; whatever you got around.
