(bright music)
- Hi, everybody.
Today I'm making Korean instant ramen plus rice cake.
I'm traveling right now in California.
I'm not a big fan of ramen, usually at home,
but when I travel, this is perfect dish
to feed many many people.
I use just instant ramyeon.
Instant ramyeon, Shin Ramyun,
but you guys can use other type of ramyeon.
Some of them are non spicy.
If you prefer non spicy, you can choose it,
but this is my favorite.
And then I'm going to add rice cake, sliced rice cake.
When I make rice cake soup, I use this,
so I just brought this.
And in the middle of the desert, we're eating Korean ramyeon.
How tasty it'll be!
I'm going to first boil water, eight cups of water.
If you are just living alone,
just use one ramyeon package and two cups of water.
So this is rice cake.
Two cups, dump in cold water.
I'm going to use green onion a little later,
and then this is kimchi.
So we're using fermented kimchi, I need one cup.
This.
And let's add here with rice cake,
and close the lid.
Now the cutting job is done.
And the ramyeon, I gotta open this ramyeon.
And when you open it,
you see two packages.
This is a soup powder, but actually really, really salty.
So for four ramyeon I always use half.
So I only use two packages because we add also kimchi.
And then this is dried vegetables, I can use all of it.
And then see rolling boil, and now rice cakes look smooth.
Start boiling, after that around two minutes you cook.
Four packages, dried vegetables, and two soup powders.
And ramyeon, let's add ramyeon.
When you add some rice cake, it tastes really good,
and chewy rice cake,
and also you know the ramyeon soup powder tastes good
plus kimchi.
But the important thing
is that you don't have to add all the soup powder,
and also I add an egg.
I poach the egg and add green onion.
So now around two minutes after.
So see?
Oh my, looks so good.
I got eggs and green onion.
Carefully around two minutes cooking
Look at that, nice.
Very hot.
Poach the egg.
So you guys can make this
like kind of four large bowls filled with tteok-ramyeon.
Be sure when you cook this quickly you gotta eat it.
Otherwise this ramyeon is going to expand,
basically, there will be no broth left.
So you have to quickly eat it.
So delicious.
I have some interesting story about this ramyeon.
When I was in Korea, and one day my friend's family,
she has four children, and husband, and she,
and we, my family, so we had a big group,
and we went to
some countryside near a temple,
and one night slept there.
And on the way back home, we didn't drive
just we used the local bus.
We were waiting for the bus.
That same local bus that took us to there
and waiting, waiting, waiting.
For some reason the bus never came,
and then children were hungry.
So, "Mom, I'm hungry."
So my friend and a big large kind of a pot,
and then add leftover, all ramyeon, chopped the kimchi,
and then just boil, but at the time it was raining.
It was raining everywhere, heavy rain.
No place to shelter.
Kept eating, and some rain is going into,
probably most go into our small bowls.
But that is the most delicious ramyeon that I have experienced.
Ramyeon is expanded, who cares?
It is delicious, really delicious.
Whenever I make this kind of ramyeon,
I always remember my friend's family.
We all got together, made a huge pot of ramyeon,
and we had to feed all our children and adults in the rain.
When you travel with your family and friends,
always bring some ramyeon,
and Korean instant ramyeon and just a boil like this,
and always everybody loves it.
Today, I showed you how to make Korean instant ramyeon
with the rice cake.
It's called tteok-ramyeon.
Enjoy my recipe.
See you next time.
Bye.
(bright music)