Yoon Eun Hye’s Super Simple Mala Tang Ramen
Yoon Eun Hye’s Super Simple Mala Tang Ramen
Rich and Deep Flavors at Home! Yoon Eun Hye’s Mala Tang Ramen Recipe (Perfect for a Hangover!)
Try making the popular Mala Tang Ramen introduced by celebrity Yoon Eun Hye easily at home. This recipe has been reborn into a mild flavor that even those who found the unique aroma and taste of mala tang overwhelming can enjoy, and children can eat it without any hesitation. The spicy broth, chewy noodles, and various toppings create a special ramen dish that is perfect for a hangover cure.
Main Ingredients- 2 packets of instant ramen
- 2 handfuls of fresh bean sprouts
- 2 handfuls of rehydrated dried tofu skin (fuzhu)
- 2 sheets of flat fish cakes (eomuk)
- 1 small packet of king oyster mushrooms (paengi beoseot)
- 1 green onion
Seasoning & Broth- 70g store-bought mala tang sauce
- 1 packet of ramen soup base (adjust to taste)
- 2 Tbsp olive oil
- 1 to 1.5 L water (adjust according to ramen quantity)
- 70g store-bought mala tang sauce
- 1 packet of ramen soup base (adjust to taste)
- 2 Tbsp olive oil
- 1 to 1.5 L water (adjust according to ramen quantity)
Cooking Instructions
Step 1
First, prepare all the vegetables and ingredients. Slice the flat fish cakes into bite-sized pieces. Trim the bottom of the king oyster mushrooms and cut them in half. Rinse the bean sprouts thoroughly. Rehydrate the dried tofu skin (fuzhu) by soaking it in lukewarm water for about 1 hour until soft, then cut it into approximately 4-5 cm lengths.
Step 2
Heat 2 tablespoons of olive oil in a pot. Finely chop the green onion and add it to the pot. Sauté over medium-low heat for about 1 minute until fragrant, creating green onion oil. This step will deepen the flavor of the broth.
Step 3
Once the green onion oil is aromatic, add the prepared king oyster mushrooms and stir-fry them briefly.
Step 4
Next, add 70g of store-bought mala tang sauce and stir-fry together for about 30 seconds to enhance the sauce’s aroma. Be careful not to burn it.
Step 5
Now it’s time to add water. For 2 packets of ramen, I added about 1.5 L of water. If you are cooking only 1 packet of ramen, adjust the water amount to about 1 to 1.2 L to achieve the desired consistency.
Step 6
Once the water begins to boil, add the rehydrated dried tofu skin (fuzhu) and let it simmer. The fuzhu will absorb the broth, making it even more delicious.
Step 7
Then, add 1 packet of the ramen soup base to season the broth. I initially added one packet, but it was a bit salty, so I added more water later. It’s best to adjust the amount of ramen soup base to your personal preference, or taste the broth and adjust accordingly. (You can also season with salt or other condiments instead of the ramen soup base.)
Step 8
When the broth is boiling vigorously, add the 2 packets of ramen. Stir gently to prevent the noodles from sticking together.
Step 9
Once the ramen noodles begin to cook, add the prepared bean sprouts and sliced fish cakes. Simmer together. Be careful not to overcook the bean sprouts, as they can become mushy; adding them towards the end will help maintain their crisp texture.
Step 10
Cook until the ramen noodles are done to your liking, and your delicious Mala Tang Ramen is complete! Unlike the intense and numbing flavors of professional mala tang restaurants, this recipe features a mild and smooth taste that even mala tang beginners can enjoy without hesitation. It has a curious flavor that is somehow both like ramen and mala tang. The chewy fish cakes and soft dried tofu skin create a fantastic harmony. The spicy broth is also an excellent choice for a hangover remedy. While I followed Yoon Eun Hye’s recipe with the given ingredients, adding vegetables like bok choy or cabbage according to your preference will make it even more abundant and delicious.
