Chef Baek’s Simple Cold Ramyeon
Easy Homemade Cold Ramyeon Recipe with Chef Baek’s Touch
Experience the delightful spicy kick from the ramyeon soup base and Cheongyang peppers, perfectly balanced by the sweet and sour notes of sugar and vinegar. Served with refreshing ice cubes, this dish, while not complex, is an ideal and satisfying late-night snack.
Main Ingredients- 1 packet of Mupama Ramyeon (use both the soup base and the garnish packet)
- 1/3 cucumber
- 1-2 imitation crab sticks
- 1 Cheongyang pepper
- Green parts of scallions (for garnish, optional)
Cold Ramyeon Broth & Seasoning- 1 packet of Ramyeon soup base (powdered seasoning + post-added seasoning)
- 2 Tbsp sugar
- 2 Tbsp ‘Manneung Matganjang’ (All-purpose soy sauce for flavor, if unavailable, use regular soy sauce)
- 2 Tbsp vinegar
- 1 cup water (200ml)
- 12 ice cubes (or adjust to your preference)
- A pinch of sesame seeds (for garnish)
- 1 packet of Ramyeon soup base (powdered seasoning + post-added seasoning)
- 2 Tbsp sugar
- 2 Tbsp ‘Manneung Matganjang’ (All-purpose soy sauce for flavor, if unavailable, use regular soy sauce)
- 2 Tbsp vinegar
- 1 cup water (200ml)
- 12 ice cubes (or adjust to your preference)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, bring a pot of water to a rolling boil. Add the ramyeon noodles and the included flakes, then cook over medium heat for about 6-7 minutes. Refer to the package instructions for precise cooking time, but be careful not to overcook the noodles.
Step 2
Once the noodles are cooked, drain them in a colander and rinse them thoroughly under cold running water. To achieve a perfectly chewy texture, place the colander with the noodles over a bowl of ice water and rinse them multiple times. After rinsing, drain the noodles well to remove excess water.
Step 3
While the noodles are cooking, prepare the toppings. Finely julienne the cucumber. Shred the imitation crab sticks into bite-sized pieces. Finely chop the Cheongyang pepper and the green parts of the scallions. Your topping preparation is now complete.
Step 4
Now, let’s make the cold ramyeon broth. In a bowl, combine the ramyeon powdered soup base, the post-added seasoning packet, sugar, ‘Manneung Matganjang’ (or soy sauce), and vinegar. Add 1 cup of water and stir well until all the powders and sugar are completely dissolved, creating a smooth broth base.
Step 5
Add the 12 ice cubes to the broth base. Stir in half of the prepared julienned cucumber, shredded imitation crab sticks, and chopped Cheongyang pepper. Mix everything gently. This step chills the broth and infuses it with the fresh flavors.
Step 6
Finally, place the drained ramyeon noodles into a serving bowl. Pour the prepared cold broth over the noodles. Top with the remaining julienned cucumber and shredded imitation crab sticks. Garnish with the chopped scallions and a sprinkle of sesame seeds. Your simple and refreshing Chef Baek’s Cold Ramyeon is ready to be enjoyed!
