Top ramen, instant noodles, cup-o-noodles... and Jin Ramyon! Who doesn't LOVE ramen? If you haven't had Korean ramen noodles yet, go find some! Dress it up with some prawns, fresh mushrooms and bokchoy.
My noodle du jour is Ottogi Jim Ramyon. Like most Korean noodles, these noodles are thick and chewy with a hearty Korean-spicy broth. Here, the "Mild Taste" version is PLENTY flavorful and enough spice for me and my kids. The "Hot Taste" version (not shown here) has a fiery kick that spicy people get ADDICTED to.
I buy these Jin Ramyon packs (big box at a time) from Oriental Food Market in Salt Lake City (667 South 700 East, SLC UT 84102, 801-363-2122), a Korean-run market selling most Asian foods including a wide selection of rice.
One package Jin Ramyon comes with a generous square chunk of dry noodles, and 2 packets: 1 package of dried vegetables and 1 package of seasoning.
The vegetable packet includes scallion, mushroom and carrots.
The seasoning packet contains a beef broth (I think) and Korean flavorings (for those who are wondering, this contains MSG - which is perfectly FINE!).
Add a nice protein, like jumbo tiger prawns (or whatever...slices of red meat, fried tofu, an egg...).
Shell, devein and butterfly the shrimp.
Cut some mushrooms into large quarter chunks. (I can't stand sliced mushrooms in sautes and soups, annoying! It's all about the BITE. How can you get the gist of the awesome shroom texture in a measly slice?!)
Cut up some bokchoy into big pieces. Remember they sort of shrink and wilt in the broth. Again, you want a nice BITE.
Boil 3 cups of water. Add the dry noodles, mushroom and bokchoy.
Add both packets, the seasoning and dry vegetables.
Toss with chopsticks/tongs and let everything cook for another 2-3 minutes.
Then add the shrimp. Let cook for another 30 seconds or until the prawns barely curl up and turn bright orange-white. It will continue cooking as you turn off the heat and transfer this to a serving bowl. Don't overcook the shrimp!
Metamorphosis shrimp magic: a wonder each time. Serve with a soup spoon and chopsticks.
Not so shabby for something this DEVINE that takes barely 8 minutes to make, huh? HUH?!
For a heartier bowl of noodle soup, add a raw egg immediately toward the end which cooks itself (a la soft poached egg). For my kids, I throw in slices of rib-eye or filet mignon and 2 inch chunks of scallion at the end. I add seared tilapia for hubby on occasion. Can't go wrong...it is just SO GOOD!
Perfect grub for a post ride, like this one below, Wasatch Crest Trail at Guardsman Pass to Puke Hill. Go Paul, Greg, Sandy and Zach!
Album of the moment...Into the Labyrinth by Dead Can Dance.