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64 interesting ways to cook ramen - A video for changing your ramen life

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16:04   |   Jun 16, 2019

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64 interesting ways to cook ramen - A video for changing your ramen life
64 interesting ways to cook ramen - A video for changing your ramen life thumb 64 interesting ways to cook ramen - A video for changing your ramen life thumb 64 interesting ways to cook ramen - A video for changing your ramen life thumb

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  • 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?
  • - Yep
  • If there’s something tastier than Chapaghetti cup noodle
  • It’s’Chapaghetti Bumbuk’
  • Commonly called 'jjajang bumbuk'.
  • This as well have people eating without knowing,
  • But as the ‘Ramen expert’, I can tell you one..
  • (;・д・)
  • Uh…
  • 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.
  • - Eat
  • - Mmm
  • - 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.
  • - Eat
  • - いただきます!
  • - ? 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)
  • - Eat
  • - いただきます!
  • - 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
  • (moaning)
  • 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.
  • - Eat
  • - いただきます!
  • - 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.
  • - Siwol
  • - 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.
  • - Siwol
  • - Yeaaaah?
  • - Eat
  • - 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.
  • - Hurry
  • - 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
  • σ( ̄∇ ̄;)
  • 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?
  • - Ya
  • 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.
  • - Siwol
  • - Yeah..
  • - Get up
  • - Ah! Ahah..
  • - Hurry, get up and eat this
  • - Ahhuhuhhueeaaahhhhnggg
  • - 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
  • - Yeah?
  • - I really really don’t think I can eat this
  • - Tomorrow, tomorrow I come back and eat
  • - Tomorrow?
  • - Yes
  • - 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
  • Next Day
  • 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
  • - いただきます!
  • - Nagasaki jjambbong
  • - Can you taste the green onion?
  • - Ya
  • - 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
  • - Eat
  • 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
  • - Ah….
  • - Fighting!
  • - いただきます!
  • 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’
  • - Ah..
  • - 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?
  • - Eat
  • - I don’t think I can eat this
  • - I’ll give you allowance
  • - You’re only gonna give $8.6513
  • - $43.257
  • Hey this is pretty good?
  • - Ok then I’ll vomit and come back
  • - No
  • - 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…
  • Uh.. mm..
  • 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)...
  • Uh.
  • Yeah
  • Careful of the pronunciation
  • Not
  • Jjam
  • But
  • Jjan
  • (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’
  • ‘Kimchi Wangdduggung’’s
  • Later version
  • 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?
  • - Yeah
  • - Ah~
  • - Mmm~
  • - This is how it tastes, the scent is getting stronger
  • - I think it’s accurate to say it’s addicting
  • - Wow~
  • - 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.
  • Blah blah
  • 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
  • water,
  • time,
  • 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
  • This
  • Or that
  • Anyway
  • I now wrap up the video
  • with my life's work
  • of ramyun
  • End

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