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64 interesting ways to cook ramen - A video for changing your ramen life
People & Blogs
Jun 16, 2019
Mix this video
Click here to view example
Adding spoon of ketchup makes the ramen yummy.
A spoon of curry powder is also yummy if you don’t like ketchup.
To your taste, adding Ssamjang, Gochujang, Korean soy paste
is also tasty
But method 1 and 2 were the best.
Not only me, but also a lot of people agreed to this opinion.
If you like adding things to your ramen, don’t add something strange,
Just buy soup blocks that can be found at the grocery store or the internet
Which can be melting easily by adding hot water.
They're also cheap,
Additionally, it already seasoned
So add more water for the blocks
- Do you know the spicy beef soup which was made at the Korean grill place?
- Kinda like that?
If you like ‘Sesame Ramen’,
Try making it after adding scorched-rice under the noodle.
It’s pretty good.
If you had scorched-rice egg soup,
You can probably guess how it tastes
- いただきます! (I will enjoy this food)
- Wow it’s really good.
- Yoop it’s really good.
You may have been having Chapaghetti cup noodle wrong all this time.
Chapaghetti cup noodle can be made without draining the water.
That’s why there’s no place to drain on the lid.
If you can’t believe it, it even explains here.
That’s why it feels chewier than packaged Chapaghetti.
And maybe because there’s soup, it takes more like the black bean noodle.
- Is it good?
If there’s something tastier than Chapaghetti cup noodle
Commonly called 'jjajang bumbuk'.
This as well have people eating without knowing,
But as the ‘Ramen expert’, I can tell you one..
Ok, I will resign from this title
As ‘someone who just had a LOT of ramen’, I’ll explain
People think this Chapaghetti Bumbuk is just for kids
But there’s more noodles than you think.
And there's a lot of seasoning powder.
Since this as well, is made without draining water
You must add the powder before adding water.
Then it will literally become a jjapagetti bumbuk (=mush)
As you can see, the noodle itself is different from regular jjapagetti
And the seasoning is seeped into the noodle.
- Tastes like Jjajang ramyun
The leftover soup is reaaally good.
The next jjajang ramyun I recommend is ‘No brand’s (Korea has a company named 'No Brand')
‘’True deep flavour to its essense’’
It’s as it says.
And there’s a Zzazaroni I personally like.
Some people might be wondering,
Why I'm recommending these weird jjajang ramyun, instead of the tastier jjajang ramyun like
‘Zha Wang’, ‘Jin Jjajang’, ‘Gong-Hwa-Chun’, etc.
The reason is simple.
I personally think that an actually good ramen is
That you won’t get sick of, eating for a long time.
‘Zha Wang’, ‘Jin Jjajang’, ‘Gong-Hwa-Chun’
They have sweet, salty, and luxurious flavors.
This it the problem.
These elements can easily make you sick of eating.
In the end, we look for something that has simple flavours and is cheap..
Obviously there are different personal preferences.
The meat inside Chapaghetti is actually bean protein.
If you’re tired of jjajang ramyun, then I recommend ‘Spaghetti ramen’
There might be a divide in likes and dislikes, but if you like it, you’ll it for a long time.
- ? This is better than cup noodle
If you don’t like sour things, I recommend this ramen:
This is ‘Bokkeum Neoguri’ (translate : Fried Raccoon XD)
This is really good for children’s taste
The aroma is interesting and pulls you in
And because it has lots of ingredient, eating it at the end is F**KING AWESOME.
Personally, out of the soupless ramyun,
I like this after ‘Hot Chicken Flavored Ramen’. (Buldak Bokemyeon)
- ASMR - - ASMR -
If you like soupless ramyun, there’s a problem we all face
It’s difficult to drain the water.
We don’t want to use the strainer ‘cause adds to the dishes.
In that case you can place a chopstick, close the lid, then drain.
If I were to recommend a spicy seafood noodle soup , it’s obviously 'Ojing-eo Jjamppong'
I had many of Spicy seafood noodle soup ramen that had a variety of seasoning oil,
But those were only good when eaten occasionally.
But this 'Ojing-eo Jjamppong' was good even without a variety of seasoning oil.
The finale of the 'Ojing-eo Jjamppong' is to
Put all the leftover veggie and meat bits
And the chewiness of the squid is in~sane.
If you are a true jjambong ramyun lover,
Then adding frozen seafood mix from the groceries is also good.
Warning though, there are products with just shrimp and mussels,
But you must buy the ones with a variety.
Since this is frozen though, I can’t guarantee the quality.
But the looks are still amazing.
If you like cold noodle, or if you're simply curious
You want to buy ‘Doongji Cold Noodles’, then I want to stop you.
If you go to groceries, they sell the broth separately like this for cheap
And noodles don’t even cost that much
You can put the broth in the freezer and whenever you want to eat naengmyun,
Cook the noodles
And then just pour in the frozen broth.
But with ‘Doongji Cold Noodles’, you have to dilute the liquid soup to water
And to have it with thin ice, you have to store it in the freezer for a long time.
If not, you have to add ice like this.
Which means as ice melts the soup becomes blander.
The noodle also tastes like s**t.
- Um.. it’s like
- Eating from a chinese restaurant that cooking like s**t?
But if you insist on having ramen like “Doonji Cold Noodles’, then I’ll introduce you to this:
‘Hooroorook Memilsoba’. If I were to simply overpraise this,
It tastes like it would from most Udon restaurants.
I’ll also show you how I make this.
Instead of adding this to water and then adding ice,
Blend few pieces of ice in a blender
Then you’ll have thin iced broth.
- Do I dip and eat?
(hell yeah ASMR)
- Is this wasabi flavored?
- Do you not like wasabi?
- No, not normally but this is gewd
- Seems clean?
If you have ramen often, I recommend having boiled dumplings handy.
You just need to add a few every time when you have ramen and done
There’s a lot of brand even for boiled dumplings,
And out of them, I recommend ‘Gohyang Mandu’.
It’s the simplest, and also pretty cheap.
Out of the products that are cheaper than ‘Gohyang Mandu’
There are lots that don’t taste good and look cheap
So consider reviews before purchasing.
‘Bibigo’s dumplings are also good, but for boiled dumplings ‘Gohyan Mandu’ is still the best.
If you’re already having lots of boiled dumplings,
Then I’ll introduce a new way of having dumplings.
There’s not much to it, just steamed dumplings.
Out of the ways to have dumplings, the best way to
express the flavours well - steaming.
You don’t even have to use the metal steamer, really
You can place two chopsticks
On top of your boiling water for ramyun, like this
And place the dumplings on top
Close the lid
Then 5 minutes later make your ramyun.
This is not just for when you have ramen, but
when you want steamed dumplings and you don’t have a steamer.
Although for boiled dumplings, “Gohyang Mandu’ is best, for steamed dumplings, ‘Bibigo’ is best.
But if there’s a big con for ‘Bibigo’'s dumpling,
It’d be that although there are different flavours, they all have a similar taste.
I don’t really know why, but maybe ‘cause they use the same seasoning?
Most of these dumplings,
You can taste MSG or 'Yondu'
Other than dumplings, you can also add vienna sausage.
Is this too common?
Ok in that case I’ll tell you a fun fact.
Any vienna sausage is good. Usually.
But I’ll tell you a sure way to choose a good vienna sausage.
If there’s the word ‘tong’ (통 = bulk) on the package,
Or if on the picture has fatty parts,
Or if it says meaty texture (고기식감)
Or if the outer layer of the sausage look speckled (heterogenous mixture)
Then they are usually signs that they’re yummy.
On the other hand, sausages that look cheap
And don’t have any of these catching phrases
From the looks, there are no speckles.
It’s because the low quality meat used, had to be grinded to that point.
If I were to have an example, it's a lot like the chicken nuggets.
This is the difference between a yummy and not yummy sausage.
You can tell the quality difference just by looking right?
There are numerous ways to add eggs to ramyun.
Whisking it in, just putting it in, etc.
If you whisk it in, ramyun’s original flavor disappears,
But the egg would taste amazing.
If you whisk it in, it’s best to put it in when your ramyun is 90% ready.
If you just add it in, its impact on the ramyun’s flavor is a lot less,
But the yumminess of the egg also reduces.
The eggs don’t cook fully if you just put it in
So you need to add it when you add the noodles and powdered seasoning.
- Ah.. lololol (eating got difficult)
- I’m full...
- You can eat this right?
- It’ll probably go in if I try lol
I’ll tell you guys a way to have eggs with both the pros
If you whisk the egg in after eating all the noodles and then put it in like this
It’s like killing two birds with one stone.
And since there’s also no noodles
to bother the whisking process
The texture of the egg is fantastic.
- Hurry and eat this
- Ah… ㅋㅋㅋㅋㅋㅋㅋ
- Is this egg?
- Oh s**t it’s hot
And if you add rice to this, mwah so good.
If you usually don’t have rice or instant rice at home,
Then I recommending having scorched-rice handy
It doesn’t even cost that much
And characteristically, scorched-rice can be stored in room temperature for a long time
So it’s easy to store it and if you boil it in ramyun for 3-4 minutes
It gets reaaaaaally yummy.
- My stomach’s slowly getting bigger
- I think I’m gonna die from blood clot
- Mmm it’s good~ Did you go to the mart? (* referenced from 'High Kick' sitcom)
(*) Youngi’s mom from the fields…
Uhhh I mean
If you add the 'Magic powder'- seasoned seaweed
Um.. well, I’ll let Siwol explain the details
- Oh! This is good even when I’m full
Heh of course, I’m the ramyun expert
Oh wait, I resigned
This method is also possible with the cup noodle.
It’s even simpler.
Prepare cup noodle soup, 1 egg
And simply whisk it in
Then put it in the microwave for 3-4 minutes.
There’s a saying that you need to put the lid on, but that’s useless.
You can make it without the lid, like this, tada~
- Come here
- Ahhhh.. Eck ahhh you want me to eat..?
- Wow it’s like steamed egg
- It’s f***ing good
- Eating this would rice would be so good
He’s right, if you eat this with rice it’ll probably be fantastic
Then if you add rice or scorched-rice here
- (moans in pain)
Uhh.. I’m just letting you know
I won’t make it because someone’s in pain
Also, I’ll say this for people who will add scorched rice here.
Eggs and scorched-rice must be added together before going in the microwave.
So that the nurungji will get warm
In that case, I’ll add seasoned seaweed since it’s not filling
- I heard, a good way to torture someone is with food
- Good’s good
Don’t question my logic, good is good
I don’t know if it’s just me, but ‘Ansungtangmyun’ is amazing as a side dish.
I’m not saying when you add rice to the soup
But interestingly it’s good when you put it on rice like a side dish.
- Hurry and eat
- It fits well with the rice right?
The Neoguri package pic was taken by the singer ‘Bbaek Ga’
This is a method shown from an old tv show called ‘Sponge’,
If you add ‘Shrimp Flavoured Cracker’, it takes a lot like seafood.
Let’s test it out ‘cause I’m curious.
I’m not the test subject anyway.
- Get up
- Ah! Ahah..
- Hurry, get up and eat this
- I can’t even sit (;′Д`)ノ lolololololll
- I can feel it (?????) (We always keep YouTube's water level limit.)
- Does it taste different?
- I can't tell
- Yeah.. I don’t know, it’s not good though.
There’s another method in adding egg..
- Um, Hyung
- I really really don’t think I can eat this
- Tomorrow, tomorrow I come back and eat
- I can’t even breathe right now
- Just the cup noodles is this much..
- Why don’t you just tell me to die instead
- Just eatttt
- Nono lol
- I’ve been eating for 8 hours straight
There’s another method in adding edd
And it’s adding boiled egg.
Side note: It suits the ‘Seaweed Soup’ ramen the best
You smash the boiled egg into the prepared ramen
- Wow it’s so tasty
- I came without having breakfast
- You should finish this
If you only have normal ramen at home
And you want soupless ramen
Then just boiling the noodles
Adding a tad bit of soy sauce
And cooking with powdered seasoning is also yummy
To your taste adding onions, green onions, meat, vienna sausage, and etc
Then cooking is also good.
There’s the method to add chopped green onions or crushed garlic,
But since green onion and garlic are strong scented
It can easily override the ramyun flavor
So putting them in clear soup ramyun like
‘Nagasaki Jjambbong”, ‘Kiss Myon’, ‘Kokomen’, ‘Sari Gomtang' is much better
Additionally, if you must add them in
And if they’re not meant for decoration
Please don’t be shy with putting them in, and just add a bunch
That way the green onions true flavor will come out
- Nagasaki jjambbong
- Can you taste the green onion?
- Is the scent rich? - Ya
To make ramyun using the microwave,
Add enough water
Place a plastic wrap
Poke several holes
Then run it for 7-8 minutes
In some cases, the microwave might have
The ramyun making option, you can use this too
Recently, there’s a lot of cup noodles meant for microwaves
In this case, making it with microwaves definitely makes it yummy
If the cup noodles not meant for microwaves,
The soup can overflow
So I recommend using cup noodles meant for microwaves.
Cooking the cup noodles is yummier than packaged ramen.
This is because there is more starch
in the noodle for cup noodles than for package ramyun
Also, the cup noodle’s noodle is porous noodles
Which means it has lots of air space in the noodles
The soup seeps well into the noodles
And the noodle becomes chewier.
This is the similar reason to why microwaving ramyun is yummier.
- You cooked a cup noodle?
- It’s so stimulating <3
- It’s good
- ‘Shin Ramyun’ isn’t good these days so I didn’t have any
- But this is just like back in the days
- Actually I think it’s better
To give a more detailed explanation
I’ll show you what happens when the noodles in the cup noodles
reach high temperatures. I’ll show this with ‘Hot Chicken Flavored Ramen’
Now, if you see the bottom part of the ‘Hot Chicken Flavored Ramen’ that was in the microwave,
This area had extreme heat
So the sauce is well seeped in and looks yummier
It’s also chewier
Personally, out of the microwaveable ramen,
My favorite is ‘Shin Ramen Black’
The difference between the packaged is incomparable
And the soup is really, really awesome.
The veggie and meat bits for this is also amazing
If you haven’t had this, I highly recommend it
- Siwol, clear this
Back in the days, when I was crazy about ramyun
I tried cooking ‘Bbushuh Bbushuh’
And it tasted horrible
The noodles were cutting off
And it was bland
Because it was horrible, I’ll cook it.
Not that uh.. I want to feed it to a specific someone
Uh.. it’s purely to resolve everyone’s curiosity
Additionally if there’s a difference from the past
It’s that the noodle became chewier.
Also feels like they’re cutting off less.
- Siwol, clear this
- Is this ‘Sari Gomtang’?
- Try it
- Is this poop soup?
- What the hell is this
- ‘Bbushuh Bbushuh’
- It tastes like s**t
- I was contemplating if this was your new menu
- Ugh I’m f***ing annoyed
If you’re someone who likes ramen, you probably saw this product at least once
Electric Ramyun Pot
Don’t ever buy this, it’s useless.
And there’s a big con..
Because of the part for the cord,
It’s iffy to do dishes.
Let’s just make ramyun in a normal pot or microwave.
No need to waste shelf space.
There’s a fork inside every Chinese cup noodle.
It’s very convenient.
It’s a side note but ramyun in Chinese just mean normal noodles,
And the packaged ramyun we know in Korean
Is literally translated to ‘convenient noodles’ in Chinese.
It is legitimately a convenient noodle.
Another characteristic of the majority of Chinese instant noodles is that there are oily seasonings.
Probably because China has a culture that value aroma.
So at least with aroma, their Chinese instant noodles are amazing.
At least from the instant noodles I’ve had,
ramyun (Korean) seems to be the best in Asia.
‘Hot Chicken Flavored Ramen’ bloomed in China a long time ago, and now it’s very popular.
So there are a few fakes that are sold in China.
These have the spices from China
And lacking a bit of richness in flavor.
The noodle quality and chewiness is lacking
And it feels a little like thicker version of yukgaejang’s noodles.
This instant noodle is like the ‘Shin Ramyun’ in Korea
The flavor simply has the flavors that Chinese instant noodles have.
So if you want to try out an instant noodle in China,
This one is enough.
- I’m actually so full
- Ah… I think I’m actually going to vomit.
- Can I please not have this?
- I don’t think I can eat this
- I’ll give you allowance
- You’re only gonna give $8.6513
Hey this is pretty good?
- Ok then I’ll vomit and come back
- Come on, at least let me vomit.
- No no, don’t do it. Noodles are gonna get soggy
- Uhuhucku… Are you the f***ing devil
- I’ll double it
- Hyung you’re a f***ing angel
- $86.513 worth ramyun~
- Truthfully? I didn’t think it’ll taste good
- But it’s good
I was caught off guard ‘cause I didn’t expect that response
It’s usually hard for Chinese instant noodles to suit Korean people’s taste…
Guess it suits him.
Anyway to continue what I was saying,
If there are instant noodles that would suit Korean people’s taste,
There are 2 products.
This one is just yummy.
I highly recommend it
The soup tastes of the bone soup infused for a long time.
It tastes of Japan’s donkatsu ramen
And it’s just salty and good.
This product is just something Koreans would like.
It’s ramyun that has sour jjanji (salted veg. side dish)...
Careful of the pronunciation
(jjanji sounds like male genital parts in Korean)
Anyway it’s like kimchi.
It’s very sour and salty, so it’s like
‘Kimchi Bowl Noodle’
So if you travel to China, I highly recommend these 2 instant noodles.
The ‘Cup Noodle’ series is the best ramyun
For people on a diet (Korean style diet).
There may be people who think it tastes bad
But this is because
They had it when they weren’t on a diet.
When you’re on a diet, anything’s tasty.
Out of the ‘Cup Noodles’ series,
There’s a tom yum goong version that’s hard to get.
As the world’s top 3 soup, tom yum goong is a very popular soup.
When Koreans first try it, because of the sour taste,
There might be a clear divide of likings
But if you start to like it, it gets really addictive.
Anyway, this ramyun represents this soup well
If you want to try tom yum goong, trying the ‘Cup Noodle’s product
Isn’t a bad idea.
- It ta da ki ma su
- Oh wow
- The smell
- I can’t blow because it smells so lemony when I do
- It doesn’t taste so sour once it’s in my mouth
- But it's not good.. yeah it’s not really for me
If you’re someone who likes mala tang, I highly recommend this product.
Although it’s hard to get in Korea
It’s called ‘Lao Gan Ma’
Literally from its pronunciation.
This is product is highly consumed in China,
And basically universal in China.
Mala tang’s richness and sauce’s aroma is really great.
But this doesn’t mean that his is mala tang’s sauce.
It just has a similar flavor.
Anyway the ramyun that is similar to this is ‘Yuhl Ramyun’.
If you don’t have ‘Yuhl Ramyun’, then you can make any ramyun
add however much you want and stir, and that's it.
- It kinda smells like mala tang right?
- This is how it tastes, the scent is getting stronger
- I think it’s accurate to say it’s addicting
- The soup is really yummy
- The soup…
- It’s legit.
- Because you put it in…
Additionally, this product has a variety of flavors.
So I asked someone I know
And got 3 recommendations.
These 3 products
Are apparently sold the most and tastes good.
So if you have a Chinese mart nearby
Or search up the word ‘Lao Gan Ma’ on internet
You can buy something similar to the picture.
People say that if you add the powdered seasoning first when the water boils,
Because the boiling point rises, the noodles taste better
But honestly, how big could the difference be?
Looking at the numerous comments on my videos
I could only be frustrated without a good counter argument
But at the perfect time, an email came.
In conclusion they have 0.35 degrees celsius difference.
At this rate, the difference would probably less than
Whether you cook for 10 seconds longer or not
If you’re not measuring the perfect amount o
And going perfectly with the instruction
Please don’t pinpoint the tiny details in making ramyun
And just eat it however
If you were going to care about these tiny details
Then you probably wouldn’t have made instant noodles in the first place
Ramyun is ramyun
Simplicity is key.
Thank you Lee Woo Jung for providing the document
I now wrap up the video
with my life's work
.ass (Substation Alpha)
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