Korean ramen

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make Korean ramen at home? Prepare your food. Take instant noodles, now you can buy special ones for ramen. If you don’t find one, use a regular one, such as Doshirak or Rolton.

2. STEP 2

   

   Wash the green onions and dry well. Finely chop the onion feathers.

3. STEP 3

   

   Wash the tomato and dry it. Cut it in any way - slices, slices or cubes. You can also remove the skin from the tomato first.

4. STEP 4

   

   Beat the eggs into a bowl. Salt them a little and beat, mixing the white with the yolk.

5. STEP 5

   

   Heat a frying pan over medium heat, pour a spoonful of vegetable oil into it. Pour the eggs into the oil. Fry the scrambled eggs - to do this, quickly move the set eggs with a spatula, making room for the raw ones. Remove the finished scrambled eggs from the pan.

6. STEP 6

   

   Clean the pan and return to the heat. Pour another spoonful of oil on it. Fry green onions in it for a couple of minutes, you can add garlic to it. Add tomatoes to onions. Fry them until soft, also for a few minutes.

7. STEP 7

   

   Place the noodles in the center of the pan and add the dry seasonings that come with them. Pour in water. Cook the noodles for about 5 minutes, when they become soft, distribute them throughout the pan.

8. STEP 8

   

   When the noodles have absorbed all the water, the dish is ready. Return the fried eggs to the pan.

9. STEP 9

   

   Sprinkle the ramen with sesame seeds and serve. You can do it in a frying pan, you can put it on a plate. Bon appetit!

Comments on the recipe

Natalia M

02.11.2023

5

I made Korean ramen for the first time; I’ve never tried anything like this before. The process is not complicated, the products are simple, and it takes little time. To start, I fried some scrambled eggs, homemade eggs are delicious this way. Then the tomato slices and green onions are all fried very quickly! I took the simplest chicken-flavored noodles, broke them up and placed them in the center of the frying pan. I poured 200 ml of water, then added a little more. The noodles absorb liquid quickly, so I stirred them almost constantly. Also, the noodles were saturated with tomato juice and “broth” from the bag, and became reddish in color). I liked this dish. It was enough for my son and I for two servings, it was very satisfying. The noodles have turned from the most ordinary into juicy, rich in flavors and aromas! Scrambled eggs and tomatoes perfectly complement Korean ramen. I recommend trying it!