Hwangtae-sagol Shin Ramyun Dried Noodles
It is a menu characterized by boiling dried pollack white and thick like beef bone. The light and clean taste harmonizes with Shin Ramyun dry noodles.
serving
Within 15 minutes
농심
Ingredients
  • Ramen
    1ea
  • dried pollack salad
    30g
  • Radish
    60g
  • leek
    15g
  • perilla oil
    25g
  • Water
    500g
Video
Cooking Steps
STEP 1/7
Cut dried pollack into 3cm long pieces with scissors.
STEP 2/7
Wash the radish, remove the skin, and cut it into 2cm wide, 3cm long, and 0.3cm thick.
STEP 3/7
Wash green onions and cut them 3cm long and 0.3cm thick sideways.
STEP 4/7
Put water (500g), perilla oil, and 1 in a pot and boil it over high heat for 5 minutes. Strain the ingredients through a sieve and make 120g of broth.
STEP 5/7
Add 400g of water to the broth of 4, boil it, and blend it in a blender.
STEP 6/7
Pour the broth of 5 into a pot, boil it with powder soup, dried pollack soup, 2 and 4, dry noodles, and boil it over medium heat for 3 minutes and 30 seconds.
STEP 7/7
Put it in a bowl, put 3 on top, and finish with flavored oil.
It is characterized by grinding dried pollack with water and perilla oil together to make it white and thick like beef bone.
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