Spicy Ramen & Kalguksu Fusion (Rajebe)
Spicy Ramen & Kalguksu Fusion (Rajebe)
Warm and Spicy Winter Delight: How to Make Rajebe
A perfect warm and spicy treat for a cold winter day! Rajebe offers a delightful combination of chewy ramen and soft, chewy kalguksu (hand-pulled noodles). Here’s how to make this comforting winter snack.
Kalguksu Dough- 2 cups all-purpose flour
- 1 egg
- 2 Tbsp cooking oil
- 1 tsp salt
- 1 cup + 5 Tbsp water (approx. 260ml)
Ramen & Additional Ingredients- 2 packets Neoguri ramen
- 1/2 cup fermented kimchi, chopped (approx. 50g)
- 1 stalk green onion
- 2 packets Neoguri ramen
- 1/2 cup fermented kimchi, chopped (approx. 50g)
- 1 stalk green onion
Cooking Instructions
Step 1
First, let’s prepare the kalguksu dough. In a bowl, combine 2 cups of flour, 1 egg, 2 Tbsp of cooking oil, and 1 tsp of salt. Gradually add 1 cup plus 5 Tbsp of water (about 260ml), mixing until a dough forms. You might need to adjust the water slightly depending on your flour’s consistency.
Step 2
Once the ingredients come together into a dough ball, knead it with your hands for about 10 minutes until it becomes smooth and elastic. The more you knead, the chewier the noodles will be.
Step 3
I personally prefer a thin and soft noodle texture, so I rolled out the dough thinly with a rolling pin to create the noodle sheets. While dropping pieces directly into the broth is also delicious, rolling it thinly allows the broth to permeate better, enhancing the flavor.
Step 4
Wrap any leftover dough tightly with plastic wrap and store it in the refrigerator. The rested dough will become even chewier and more delicious when used later.
Step 5
Now, let’s prepare the ramen, the star ingredient of Rajebe. I’ve chosen 2 packets of Neoguri ramen for its spicy kick. Feel free to use your favorite ramen!
Step 6
Considering the generous amount of noodles, pour 8 cups (about 1.6 liters) of water into a pot and bring it to a boil. Once the water is boiling, add both the soup base and the dried vegetable packet from the ramen.
Step 7
When the broth is vigorously boiling, add 1/2 cup (about 50g) of chopped fermented kimchi. The kimchi will add a deeper, spicier flavor to the broth. For an extra tangy taste, you could use aged kimchi.
Step 8
Cut the thinly rolled dough into bite-sized pieces, about 3-4 cm in size.
Step 9
Add the prepared noodles to the boiling kimchi ramen broth. Cook until the noodles float to the surface. As the noodles cook, the broth will become richer in flavor.
Step 10
When the noodles are almost cooked, add the 2 ramen noodle packets.
Step 11
Cook the ramen noodles to your desired level of doneness. Your delicious Rajebe is now ready!
Step 12
Ladle the Rajebe into bowls. Garnish generously with thinly sliced green onions for added color and aroma.
Step 13
The texture of the thin, chewy noodles is absolutely fantastic. Each bite is wonderfully satisfying, especially when enjoyed with the flavorful broth.
Step 14
Experience the amazing fusion of chewy ramen and tender, chewy noodles! On a chilly winter day, treat yourself to a hearty and delicious snack with a bowl of warm, spicy Rajebe. It’s a true delicacy!
