I accidentally ordered this in South Korean, BUT it inspired this RAMEN RECIPE!

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Make the gochujang: in a small saucepan over medium heat, combine the cane sugar, water, salt, dark miso paste and gochugaru. Stir constantly and cook for a few minutes.
2. Off the heat, stir in the rice vinegar and toasted sesame oil. Set the pepper paste aside.
3. Bring a pot of water to a boil for the noodles.
4. In another pot, add the veggie stock and kombu. Cover and bring to a boil.
5. Cook the noodles for about 4 minutes, following package instructions, stirring now and then so they don't stick.
6. Drain the noodles and rinse them in cold water.
7. In the serving bowl, whisk together the gochujang, cane sugar, soy sauce, rice vinegar, sake and finely chopped chili pepper.
8. When the stock boils, remove the kombu and pour the stock into the ramen bowl.
9. Add a few ice cubes and whisk until dissolved. Add a few more if the broth is still warm.
10. Finely chop the napa cabbage. Add the noodles to the broth, arrange the vegetables on top, drizzle with chili oil and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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