Ramyon

Ramyon

Category: First meal

Kitchen: korean

Ingredients
Pork on the bone (can be beef or chicken)	300 g
Onion	1 PC.
Carrot	1 PC.
Ginger	1/2
Celery root	20 g
Soybean paste	2 tsp
Gochujiang sauce	2 tsp
Leek (white part only)	1 PC.
Mushrooms (shiitake or champignons)	2 pcs.
Carrot	1/2 pcs.
Green onions	1/2 pen
Egg noodles	by number of servings)

Cooking method

• I have wanted to make this noodle soup for a long time, but still could not find the necessary ingredients. I traveled around many shops and collected one ingredient in each.
• I decided to cook Korean ramen over Japanese ramen as it was a little easier. The recipe was more difficult to find than the Japanese ramen recipe. Therefore, after reading everything that I found on the Internet, I made the "right ramen", combining everything useful in recipes from people living in South Korea.
• This type of soup is like our borscht: there are many varieties and everyone can adjust the flavor to suit their preferences.
• What I took:
• For broth in a 2 liter pot:
• pork with bones, the main thing is that with bones
• bulb
• half carrot
• ginger - crushed root half
• The broth is cooked from 2 to 6 hours, the first water is drained, the meat is washed. The bones must be cut in order for the bone marrow to pass into the broth. The broth should boil down to 1/3 m and will be cloudy. Do not salt!
• I have 1 liter of ready-made broth left.
• After the broth is ready, it must be filtered and cooked to taste to taste, adding soy paste and Gochujiang sauce (in Russian it sounds - kochujang).
• It has a rich, unique taste. Kochhujang pepper paste is made from rice puree, meju soy culture and ground red pepper with salt. Boiled rice is kneaded in a mortar with medzhu and cedar oil, adding soy sauce, salt, sugar, red pepper. Mixing the resulting paste every day, it is kept in clay vats for at least a month.
• The rest of the ingredients:
• Leeks - white part only, cut into rings
• Mushrooms - cut into slices
• carrots - cut into long thin cubes
• green onions - cut diagonally, 1.5-2 cm long
• In olive oil with the addition of 2 teaspoons of soy paste and about the same amount of hot sauce (see to your liking), fry the boiled chopped meat. Transfer the meat to a plate. Then, in the same frying pan, fry onions, carrots, mushrooms or other products.
• I took 1 spoonful of oil, no more, so that there was no fat.
• Egg noodles (there are many types, not just egg noodles). I bought a special one for ramen.
• Boil the noodles at the very end separately, cook for 2-3 minutes, then rinse well.
• We form the dish:
• first we spread the noodles, put the meat, mushrooms and vegetables on it and then pour the broth.
• 
  
  Soybean paste:
  
  

Strong supetsky! I cook anyhow, because, oddly enough, if you can still search for pepper paste (and even find it !!!), in our taiga open spaces. That, soy ... In the afternoon with fire ...
Happy for you! One of the rare soups I eat, how can I put it more correctly ... No hind legs! In!

I just think that the amount of ginger should be specifically clarified. You should have seen WHAT roots are sold here!

It was easier to find soy paste with us, but pepper ...
I bought one thing in every store, it was not so that I came and bought everything in one place.

Irina, as a last resort, can be bought online. I am going to buy on eBay when I run out of these sauces. Already looked closely and threw in my bookmarks what I want.

[Marina!]

I'm going to buy on eBay

I'd rather live without that paste than buy it at a swearing auction! Shipping to me will be more expensive than the pasta itself ... Such is the cookie ...
Your soup is just great, Marina!

Yes, not at auction, but simply buy there.
But the shipment, you have to look at it and choose ...

Thanks for the compliment.