Ramen Korean-style
photo by Grandmas Little Hel
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 1 medium potato
- 1 package ramen noodles
- 1 green onion, sliced (optional)
- 1 large egg, beaten
directions
- Peel and cut potato into small 1/4" (1cm) cubes.
- Place potatoes in water amount as directed on ramen noodle package (plus about 25% more).
- Add seasoning package to water.
- Bring to a boil until potatoes are tender.
- Add green onion and noodles, simmer until noodles are cooked.
- Stir noodles constantly while slowly pouring eggs into noodle mixture, continue stirring.
- Remove from heat immediately once egg is cooked.
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Reviews
-
This was how my Korean mother made ramen for us when I was growing up (but without the potato). It makes the ramen a lot more filling... kind of like an egg drop soup. If it ends up really milky, you probably put in the egg too quickly or the soup was not hot enough to cook it almost instantly. Make sure the broth is boiling hot and pour in stops and starts to give the egg a chance to cook. I also try to push the noodles to one side to I can pour the egg in clumps.
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This was a nice way to spruce up ramen, but I don't think it needs the potato. The potato was pretty much mush by the time it was done. If you use the potato I would add the ramen and onions when the potato is still just a little firm, so the potato doesn't overcook. And you must add the egg very slowly, in small dollops, while the broth is boiling.
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This is a good way to jazz up ramen noodles. I chopped the potatoes into a tiny dice and thinly slice the green onion. We liked this, I used a shrimp flavored ramen noodle and think the next time I may take a couple shrimp, chop them up ande add them at the end. Thank you for sharing this recipe with us.
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RECIPE SUBMITTED BY
Andy Wold
Salt Lake City, UT