An easy recipe for spicy Korean Ram Don Noodles with seared ribeye steak is Ram Don Jjapaguri. This speedy Jjapaguri is prepared in under 10 minutes and uses instant ramen noodles.
If you’ve heard of this dish, it probably hasn’t been more than a few years ago. Ram Don is not a typical Asian recipe; rather, it is a dish that gained popularity thanks to the 2019 Korean thriller Parasite, despite the fact that it is delicious and the name may be a little confusing.
The use of two well-known instant noodles, ramen and udon noodles, gave rise to the name “Ram-Don.” However, Chapajetti and Neoguri, two popular varieties of Korean ramen, are where the more contemporary name “Jjapaguri” originates. The first is a spicy seafood udon-style noodle (jjamppong), and the second is black bean ramen (jjajang). ) Therefore, chapagetti/jjajang + neoguri… Jjapaguri. I did warn you in advance that this was a little difficult to follow.
In the film Parasite, shady business is taking place in a house. When the homeowner calls the housekeeper (who is involved in the wrongdoing), she learns that the family will be returning home in 8 minutes and that they would like Jjapaguri for dinner. While she quickly prepares spicy noodles with steak, her accomplices carry on their criminal activities as they enter the room. Although it is entirely possible to prepare this dish in 8 minutes, 10-15 minutes is more realistic if you have something to hide. *wink*.
What to serve with Home made Kalguksu?Handmade noodles, kalguksu, can be served either with hot soup (either chicken soup or seafood soup) during cold winter months. Kalguksu can be served as summer dish with chilled pine nut soup (Jatguksu 잣국수). If you are a K-drama fan, then the chance of you watching Korean drama, Start-up, and if you are a foodie like me, you will be smitten over a bowl of pine nut kalguksu. Watch this space as my next will be about Pine nut Kalguksu!
Sourcing & Selecting You can easily make your own with flour, water, salt and vegetable oil. See the instructions below.If you would like to buy, most Korean grocery stores carry it.Some will have different flavours. (plain, pumpkin, green tea etc.) You really can’t go wrong with any of the flavors. It’s just up to your preference. Substitutions: Use Udon noodles or other thick noodles. How to Measure: 1 serving is usually 150g. Storage: Seal tightly and freeze. Preparation:
This recipe is for 2 people. 4 cups flour, 1 cup water, 1/2 teaspoon salt, and 1/2 teaspoon vegetable oil should be combined. Knead the dough for about 10-15 minutes, or until it becomes elastic and smooth. To allow the gluten to relax, wrap the dough in plastic wrap and chill it for at least 30 minutes. Take out the chilled dough from the refrigerator. Clean, dry and dust the work surface with flour. Remove the dough from its packaging, then sprinkle flour on your hands, the dough, and the rolling pin. Pat down with your hands to make it flat. The dough should be rolled out as thinly as possible (about 2mm). (Always roll the dough out evenly and from the center. ) Dust the dough with more flour. Fold the dough into thirds and cut it into 0. 3cm wide strips. (OPTIONAL) Boil the noodles for one minute on high heat in boiling water to prepare them. Wash in cold water and drain. Nutrition and Health Facts: Coming Soon.
How to make knife-cut noodles (skip this if you are using store-bought)
- It may seem like there isn’t enough water because my recipe uses less water than most recipes. Depending on how dry your flour is, the exact amount may vary, but a starting point is 1/4 cup plus 1. Try making a dough with 1 cup of flour and 25 tsp of water. If not, knead a few times before adding water because doing so might make it feel wetter.
- It doesn’t matter if the shape is square or rectangular as long as the thickness is at least 1/8 inch thick. I rolled ours to about 1/8 th thick. If the dough is sticky, while rolling, sprinkle some flour on the board and the rolling pin. Roll out until it is nice and thin, as shown in the illustration.
To make the dough, you can also use a stand mixer or a food processor. When a dough ball forms, give it a few hand kneads before letting it rest.
*** Storing noodles: To prevent them from sticking together, dry and flour any leftover noodles for half a day before storing them in the refrigerator.
FAQ
How do you make Korean noodles?
- Bring the Korean ramen broth to a boil. Add the noodles and cook until done. Follow the instructions on the noodle package.
- Ladle the broth, noodles and chicken into a bowl. Top with the eggs, green onions, enoki mushrooms and kimchi. For the devoted chili lovers, provide some extra gochugaru on the side.
What is Korean noodles made of?
The soup is made with artificial chicken flavor, onion powder, chilli extract, red pepper powder, and other ingredients required to give your bowl of ramen the proper spicy flavor. The noodles are primarily made of wheat flour and wheat gluten.
What flour is used to make Korean noodles?
In Korea, noodles can be made from a variety of ingredients, including sweet potato starch, wheat flour, buckwheat, corn flour, rice flour, and acorn flour.
What are kalguksu noodles made of?
In order to make kalguksu noodles, eggs and wheat flour are typically combined. The dough is then stretched out into a thin rectangle on a flat surface and cut into ribbons with a knife. To give the noodle dough in some kalguksu recipes a firmer texture, dried bean powder or mashed mung beans are sometimes added.
