This Korean Samyang Ramyun has been in the market since 1963! Although it started out as a very different kind of ramyun, but Samyang soon adapted to a beef broth making this ramyun richer in taste to suit the Korean palates.
Cooking directions –
- Put noodles, soup base and flakes into 550ml of boiling water and cook for 4-5 minutes.
- For better taste, add fresh vegetables and scallions, if desired.
These noodles look thinner than other ramyun noodles by Samyang. Interesting. Since I don’t doubt the quality of noodles by Samyang, I am always game for a little good surprise!
The soup base gave a spicy and mild beefy aroma. And the vegetable flakes consist of dried – carrots, radish green, cabbage, welsh onion, mushrooms and red pepper. Wow.
As expected, the texture of the noodles is beautiful. As I have said before, it is so important to have the noodles cooked to the correct chew. Although accidentally I cooked them for full 5 minutes and to my surprise, these noodles did not succumb to the heat! They stood their ground firmly 😛
The broth has a smoky beef flavor, which I find oddly comforting. Its deep and rich in flavor, yet mildly spicy.
The veggies also hydrated well and I added some Bok Choy for additional crunch. Trust me, just like cheese, bok choy is never a bad idea! Plus healthier!
Pro Tip – add a few drops of chilli oil to your bowl if you like your beef broth spicier.
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