Yul Ramyeon
Lately, I’ve been enjoying Yul Ramyeon quite a bit. Last time, I shared a method inspired by ‘Chef Dragon’ for making Yul Ramyeon even tastier. Today, I’ll introduce a simpler yet equally delicious method.
While the original recipe is already great, this tweak can enhance the flavor. It’s nothing major, but I thought even small tips are worth sharing, so here we go.
Recipe
In a pot, add 500ml of water and the dehydrated vegetable packet. Bring it to a boil.
Once the water starts boiling, add the powder seasoning and noodles. Cook for another 4 minutes.
If you prefer firmer noodles, reduce the cooking time to 3 minutes.
Transfer the cooked noodles and broth into a bowl.
Place a slice of cheese on top of the noodles.
Sprinkle ground black pepper evenly over the top.
How to Eat
When eating, I avoid mixing the cheese into the broth because it can make the soup cloudy. Instead, I let the cheese sit on top and pick up the noodles directly, one bite at a time.
This method softens the spiciness of Yul Ramyeon, adding a savory depth to the flavor. The black pepper further enhances the taste and aroma, adding a slightly bold and stimulating kick.
Spicy and bold flavors like this can be surprisingly stress-relieving. If you’re feeling adventurous, pairing it with a glass of soju makes it a fantastic snack or side dish.
If you’re a fan of Yul Ramyeon, this is an easy way to elevate your instant noodles. Give it a try and enjoy!