Bunsik-style Nostalgic Ramyeon
Baekpaider’s Special Secret: Making Bunsik-style Ramyeon Just Right
Relive the authentic taste of the ramyeon you used to eat at neighborhood Korean snack bars! With Baekpaider’s golden recipe, you can easily and deliciously recreate this bunsik-style ramyeon at home. Simple, yet full of flavor secrets.
Essential Ingredients
- 1 packet of Ramyeon (choose your favorite kind)
- 3 cups of clean water (standard paper cup measurement)
- 1 fresh egg
- A little bit of chopped green onion (adjust to your preference)
Cooking Instructions
Step 1
Alright, let’s start preparing for a delicious bowl of ramyeon! First, open the ramyeon packet and check the noodles and soup base.
Step 2
The key to a great ramyeon is the amount of water! According to Baekpaider’s tip, 3 paper cups of water is the most delicious. If you don’t have paper cups, fold the ramyeon packet into three equal parts and cut off 1/3. Filling the packet to that mark with water will give you the correct amount. Getting the water quantity right is crucial.
Step 3
Pour the measured water into the pot. It might look like a lot of water in the picture, but surprisingly, if you measure it using the ramyeon packet as shown, it’s exactly 3 cups. This precise water measurement is the beginning of a delicious ramyeon.
Step 4
Once the water is boiling vigorously, add the soup base first! Boiling the soup base increases the water’s boiling point, which helps the noodles cook up more chewy and firm. Then, add the noodles.
Step 5
We’ll gently beat the egg beforehand to make it look pretty when served. Don’t whisk it too vigorously, so the yolk and white remain somewhat distinct. Lightly beating it to keep the yolk and white somewhat separate is a visual key to that authentic bunsik-style ramyeon look.
Step 6
While waiting for the noodles to loosen up in the pot, add the chopped green onions. If you’re using frozen green onions, add them directly without thawing. The fresh aroma of the green onions will further deepen the ramyeon’s flavor. I always add green onions to my ramyeon. You should try it too!
Step 7
When the noodles have separated and become slightly translucent, carefully scoop them out with tongs and place them in a serving bowl. This helps prevent the noodles from becoming soggy and maintains their chewy texture.
Step 8
Now, pour the lightly beaten egg mixture over the noodles in the bowl. It’s important not to stir the egg immediately! If you don’t stir, the egg will cook into soft, fluffy curds, which looks beautiful and has a great texture. Stirring right away will make the egg disperse like strands in the broth, looking messy.
Step 9
Finally, carefully ladle the delicious ramyeon broth remaining in the pot over the egg. This will allow the egg to cook gently in the broth, creating a fantastic harmony with the noodles.
Step 10
Voila! Your Baekpaider Bunsik-style Ramyeon is complete. The beautiful combination of yolk and white, the chewy noodles, and the rich broth. You can now enjoy the delicious ramyeon taste of a Korean snack bar right at home!
