Pollock and Bean Sprout Ramen for Hangover Relief
Matnamui Gwangjang Recipe: Refreshing Pollock and Bean Sprout Ramen
Experience a refreshing ramen, perfect for a hangover, created by combining Yangpyeong’s specialty, dried pollack (hwangtae), and bean sprouts with the secrets from ‘Matnamui Gwangjang’. The deep umami of the dried pollack and the crisp freshness of the bean sprouts create a perfectly satisfying dish.
Ingredients- 1 pack ramen noodles
- 10g dried pollack (desiccated), adjust quantity to taste
- 2 pieces dried kelp (dried seaweed), about 5cm square each
- 70g fresh bean sprouts (a handful)
- 1/2 stalk green onion
- 1 chili pepper (jalapeno or similar)
- 1/2 red chili pepper
- 1 egg
- 1 Tbsp minced garlic
- 1/2 Tbsp fish sauce (or salted fermented shrimp)
- A little cooking oil
- A little sesame oil
Cooking Instructions
Step 1
First, lightly moisten the dried pollack by sprinkling water on it and gently knead it until softened. This step helps the pollack become more tender and infuse its flavor into the broth. Finely chop the green onion. Thinly slice the chili peppers and red chili peppers diagonally, removing the seeds, to add color and a touch of heat.
Step 2
Heat a little cooking oil in a pan over medium-low heat. Add the softened dried pollack and stir-fry until it becomes slightly golden and aromatic. Then, add sesame oil and fish sauce (or salted fermented shrimp) and continue to stir-fry. The fish sauce enhances the savory flavor of the pollack; salted fermented shrimp can be used as an alternative.
Step 3
In a pot, bring 3 cups (approx. 600ml) of water to a boil. Add the kelp pieces. Once the water boils, remove the kelp. Add the dried ingredient soup packet and 2/3 of the flavor soup packet from the ramen. (Adjust the soup amount if you prefer it spicier.) Finally, add the ramen noodles and bring to a boil.
Step 4
When the ramen noodles are about halfway cooked, add the washed bean sprouts. Let them simmer for a moment, then add the stir-fried dried pollack prepared earlier. This step allows the deep flavor of the pollack to meld with the broth, creating a richer taste.
Step 5
When the ramen is almost fully cooked, add the minced garlic to enhance the broth’s aroma and flavor. Next, crack the egg into the pot. You can either let it poach gently for a soft-boiled egg texture or lightly stir it for a creamy finish. Finally, garnish with the chopped green onions, chili peppers, and red chili peppers. Your delicious Pollock and Bean Sprout Ramen is ready to serve!
