instant_kitchen

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Intensified
nong shim shin ramyun
ingredients
• 1 Nong Shim Shin
Ramyun block
• 1 Nong Shim Shin
Ramyun classic soup
packet
• 1 Nong Shim Shin
Ramyun garnish packet
• 4 cups of water
• ½ lb steak, sliced thinly
• ¼ onion
• ½ red bell pepper
• ½ block medium-firm
tofu
• ½ zucchini, sliced
• ½ Tbsp soy sauce
• ½ Tbsp gochujang
(Korean chili paste)
• 1 Tbsp cayenne pepper
• 1 Tbsp red pepper flakes
• 1 Tbsp Mirin (sweet rice
wine)
• 1 Tsp Sesame Oil
5 minutes prep–15 minutes cook
Shin Ramyun dates back to the 1980s and
remains the most popular brand of South
Korean instant noodle. Over its 30 year
legacy Shin has accumulated a reputation for its
genuine spicy quality and has even become a common
staple outside of Asian grocery stores. The base stock
however, can become increasingly stale and milquetoast
with regular consumption, necessitating some culinary
upgrades to turn up the heat.
preparation
1. Bring water to boil in a medium soup
pot.
2. Add Shin Ramyun block. Cook for 2
minutes.
3. Remove noodles and strain ⅓ of the
water.
4. In a separate pan, gently sear steak to
desired level of doneness.
5. Add soup packet, soy sauce,
gochujang, cayenne, red pepper
flakes, mirin, and garnish packet. Stir
until combined.
6. Add sliced tofu, onion, and zucchini.
7. Cook for a further 5 minutes.
8. Reintroduce noodles. Cook for 5
minutes or until noodles are al-dente
and slightly translucent.
9. Serve in a large bowl. Garnish with
sesame oil.
10