Cook and eat NongShim Ramen Shin Ramyun as advertised.
Shin Ramyun is Korea’s representative Ramen.
In Korea, most people eat a lot of Shin Ramyun.
The light spicy taste seems to have captivated the taste buds of Koreans.
What I will introduce now is the Shin Ramyun recipe cooked as advertised.
Index
Cook Shin Ramyun as advertised
Shin Ramyun Packaging Paper User Manual
Wouldn’t it taste better if you boil it in a bag?
I think it tastes smoother because it contains meat and eggs.
And there is a clear difference in taste between adding eggs to ramen soup and not adding eggs.
When you add eggs, the spicy taste disappears a lot, but instead, it becomes more savory and the taste is thicker.
If the egg is not beaten, the spicy taste is strong.
I usually add eggs when I boil ramen.
Below is a video of making Shin Ramyun like a wrapping paper advertisement.
Try making it with me.
Below is the recipe of the Shin Ramyun manufacturing plant.
Boil 550 ml of water.
When the water boils, add noodles, powdered soup, and dry seasoning and boil.
Boil for another 4 minutes and 30 seconds and it’s done.
Recipe Made as Advertised
Materials
◎ 2 pieces of beef [I used pork sirloin instead of beef]
◎ 3 pieces of red pepper, chopped
◎ 6 slices of green onion, chopped
◎ 2 carrots, thinly sliced
◎ 3 pieces of matsutake mushrooms, thinly sliced
◎ 1 piece of mugwort
Boil 550 ml of water.
When the water boils, add noodles, powdered soup, and dry seasoning and boil.
When the water boils, add the noodles.
Add the noodles and leave for about 2 minutes.
Stir the noodles 3~4 times.
And leave it for about 1 minute.
Put all the noodles and broth in a bowl.
Decorate with 2 slices of beef, 3 slices of red pepper, 6 slices of green onion, 2 slices of thinly sliced carrots, 3 slices of matsutake mushrooms, and 1 slice of mugwort.
If it’s done the same as the Shin Ramyun wrapper, try it!
Objectively, I didn’t notice much difference in taste.
However, if you add beaten eggs, the taste becomes milder and more savory.
