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Shin Ramyun Budae Jjigae
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Cut the tips off 2 cloves of garlic, crush them lightly with the flat of a knife, and peel. Halve them, remove the cores, crush them with your full weight, then mince.
Ingredients for this step
Garlic
2 cloves
0:24
~3 min
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Ingredients
1
Cut the tips off 2 cloves of garlic, crush them lightly with the flat of a knife, and peel. Halve them, remove the cores, crush them with your full weight, then mince.
Garlic 2 cloves
0:24
~3 min
2
Cut 1 bunch of garlic chives into rough pieces.
1:07
~1 min
3
Prep the mushrooms. Trim the bases off the shimeji and enoki, and cut the shiitake into bite-sized pieces. Chop the stems and add them as well.
1:22
~3 min
4
Slice the Spam and sausage diagonally into roughly equal-sized pieces.
1:46
~2 min
5
Prepare the natto. With the lid closed, pull out just the film, then stir it well before adding the sauce to develop the stickiness. You can also add the included sauce and mustard.
2:15
~2 min
6
Put sesame oil in a pot and add the minced garlic. Heat the oil over high heat, and once it starts bubbling, lower the heat and slowly draw out the aroma.
3:03
~3 min
7
Once the garlic turns golden and fragrant, add the kimchi and stir-fry, then add 1 tablespoon of gochujang.
3:17
~4 min
8
Once it has stir-fried enough, pour in 800ml of water.
3:52
~1 min
9
Add all of the Shin Ramyun soup base and dried vegetable flakes to the pot, then add the cut vegetables, mushrooms, and meat one after another.
4:02
~2 min
10
Add the noodles. If they are hard to fit, break them into smaller pieces.
4:37
~1 min
11
Add the natto, salted squid, and cheese, and finally lay the garlic chives on top of the ingredients.
4:57
~1 min
12
Once everything is in, cover and simmer for 5 to 10 minutes. Finish with a generous sprinkle of sesame seeds and ichimi togarashi to taste.
5:33
~10 min
1
Step 1
Cut the tips off 2 cloves of garlic, crush them lightly with the flat of a knife, and peel. Halve them, remove the cores, crush them with your full weight, then mince.
Garlic
2 cloves
2
Step 2
Cut 1 bunch of garlic chives into rough pieces.
Garlic chives (nira)
1 bunch
3
Step 3
Prep the mushrooms. Trim the bases off the shimeji and enoki, and cut the shiitake into bite-sized pieces. Chop the stems and add them as well.
Shimeji mushrooms
1 pack
Enoki mushrooms
1 pack
Shiitake mushrooms
to taste
4
Step 4
Slice the Spam and sausage diagonally into roughly equal-sized pieces.
Spam
1/2 roll
Sausage
4 pieces
5
Step 5
Prepare the natto. With the lid closed, pull out just the film, then stir it well before adding the sauce to develop the stickiness. You can also add the included sauce and mustard.
Natto
1 pack
6
Step 6
Put sesame oil in a pot and add the minced garlic. Heat the oil over high heat, and once it starts bubbling, lower the heat and slowly draw out the aroma.
Garlic
2 cloves
Sesame oil
to taste
7
Step 7
Once the garlic turns golden and fragrant, add the kimchi and stir-fry, then add 1 tablespoon of gochujang.
Kimchi
200 to 300 g
Gochujang
1 tablespoon
8
Step 8
Once it has stir-fried enough, pour in 800ml of water.
Water
800ml
9
Step 9
Add all of the Shin Ramyun soup base and dried vegetable flakes to the pot, then add the cut vegetables, mushrooms, and meat one after another.
Shin Ramyun
1 pack
Shimeji mushrooms
1 pack
Enoki mushrooms
1 pack
Shiitake mushrooms
to taste
Spam
1/2 roll
Sausage
4 pieces
10
Step 10
Add the noodles. If they are hard to fit, break them into smaller pieces.
Shin Ramyun
1 pack
11
Step 11
Add the natto, salted squid, and cheese, and finally lay the garlic chives on top of the ingredients.
Natto
1 pack
Salted squid (shiokara)
about 15 g
Cheese
to taste
Garlic chives (nira)
1 bunch
12
Step 12
Once everything is in, cover and simmer for 5 to 10 minutes. Finish with a generous sprinkle of sesame seeds and ichimi togarashi to taste.
White sesame seeds
to taste
Ichimi togarashi (chili powder)
as desired
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