Has this ever happened to you?
I live in Korea!
Along with this:
I'm hungry!
With a side order of some of this:
I spent all of my money.
Well fear no more, because with this:
you can make a cheap gourmet meal in minutes.
[music]
Ok, so the first thing you're gonna need: this is gonna be a bit obvious -
is a package of Ramyeon. Our favourite: Shin Ramyeon.
This is under a dollar at any convenience store.
Oh yeah, super cheap! Next thing we're gonna do:
you need an egg. Can you see this? You can also get single serving eggs
at any convenience store in Korea. Oh yeah!
Next thing, is a slice of processed cheese. Don't judge me, ok?
It's gonna taste great. Don't judge me.
Next thing: we're gonna need some bok choy.
We call it bok choy in Canada, they call it pak choy in Korea
they also call it, wait a minute, chong gyeong chae
it's really cheap, and delicious for your ramyeon
and the next thing you're gonna need is odeng, so this is odeng here,
and also looks like an ear. OH MY GOD! It's not an ear.
Um, it's actually pressed fish cake, and these are actually from Busan,
which is very special. Supposedly Busan makes the best odeng
um, but you can get these at any convenience store.
Also you can get this at the grocery store, it's really really cheap.
Why am I adding all these ingredients? Because if I make just ramyeon on it's own,
I'll probably be hungry in like 20 minutes. We wanna have like a very
cheap but gourmet ramyeon. Ok, let's get started.
Step 1: you need 2 cups of water, or 550 ml, and of course I'm using the bottled kind
because you do not drink the tap water in Korea.
Step 2: boil your water. YES MY BEAUTIFUL! BOIL!
HHAHAHAHAHAHA!
Step 4: add the ramyeon once your water is boiling.
[music]
ok now here's where it depends on your feeling for ramyeon;
if you like really soupy ramyeon then you can put the lid back on so the water doesn't escape.
If you like your ramyeon with less liquid, and kind of thicker, take the lid off.
Now I'm gonna set my wicked awesome ramyeon timer.
You gotta see that. Alright, I'm going for the Shin Ramyeon,
and I'm adding hot water, and I'm gonna start.
Look how cute it is!
The little pot, it's got little eyes! He's so happy to boil the ramyeon!
You're the cutest! I mean, it's efficient kitchen tools.
Ok, so now this is up to your personal taste, but if you add the egg right away,
it's gonna overcook, so I usually add the egg at the last minute.
Um, bok choy goes in in the last 30 seconds because it cooks really quickly
and I want it to be kinda crispy.
But the odeng I'm gonna put in at like the 3 minute mark because
my odeng is currently frozen. Most odeng will not be frozen,
so if you put it in at 4 minutes, it's gonna get puffy and disgusting,
so now we just gotta kill time for a minute, and then we slowly begin our process.
I'm gonna kill time by dancing like a monkey
[monkey song for monkey dance]
mmhmmm monkeys dance like this!
[more monkey song for even monkey dances!]
Oh! 30 seconds left.
Dance monkey dance!
[oh yeah! monkey time!]
Mm. 20 seconds left.
You call that a dance?
I've seen better dances from my dog.
Hey!
He doesn't even wanna dance!
YAY! Time to put the odeng in.
Kitchen scissors: gotta love it!
Ok. [cutting sounds and stuff]
Do you like your odeng in strips, Simon?
Yes! Delicious! Really delicious!
Really delicious!
Cool delicious? I don't think that one works.
Cool delicious?
Ok, I'm at a minute and 30 seconds, so what I wanna do is
actually beat my egg. Wait, wait!
I'm gonna do this Nigella style, Simon.
You ready?
So now you have to…WHIP the egg
into some kind of a delicious and soft froth.
I just love it when my eggs are beat and whipped.
Is that good? [that was alright. Coulda been raunchier]
Nigella's so good at it.
Ok, 50 seconds left. Enter the egg.
I kinda like to swirl my ramyeon and then just dump it in and then don't touch it
so that it doesn't get broken up into pieces.
Ramyeon swirl!
[swirl music and awkward swirl dance]
Oh you're still here. Awkward!
Ok, 20 seconds. Here we go!
HUH!
Enter bok choy.
Oh my god!
Ohh! Panic!
[sounds of beeping and ramyeon swirling]
Tada! It's ready.
Now, for the final touch. My cheese.
Now, you might think this is totally disgusting,
and the first time we heard about this we were totally disgusted with the idea
of putting cheese inside our ramyeon, but we had it at
a Kim Bab Chon Guk, which is like a fast food but healthier restaurant in Korea
and it was amazing! So now we add processed cheese.
BADOOP! Heat goes off, ok.
Gonna mix that up. If you put the cheese in at the beginning, it kinda disintegrates
immediately and then it's disgusting. Ok, so don't do that.
Ok! Time to plate the food!
Here we go! Ginormous pieces of ramyeon.
Oh! Scalding hot!
Oh yeah! Look at that in all it's glory!
That looks like a meal right there.
Oh yeah!
Assah! Delicious and cheap, and gourmet ramyeon.
Let's take some artsy fartsy pictures!
Now there are tons of other things you can add to your ramyeon.
For vegetables we found that broccoli works, green onion,
shredded carrots, extra mushrooms.
If you want to go for protein you can go for leftover chicken, hot dogs, Spam,
and we love Mandu, which is Korean dumplings.
Um, what else can you add, Simon?
Cookies?
No cookies! Alright, so we see who's the chef in the family here.
Alright, so if you have any cool ramyeon recipes you want to let us know about,
please leave some comments or drop us an email.
I'm gonna eat this before it gets soggy.