Creamy & Savory Milk Ramen
Baek Jong Won’s Recipe! Surprisingly Delicious Milk Ramen
Today, I’m sharing the recipe for a creamy and rich milk ramen, as featured on ‘Home Food Baek Teacher’. At first glance, the appearance might suggest it’s too rich, but it’s a delightful surprise! This milk ramen is not heavy at all; it boasts a clean, savory broth that makes it enjoyable for everyone. Experience a unique ramen flavor with simple ingredients!
Main Ingredients- 1 packet of instant ramen (choose your favorite kind)
- 1 cup (200ml) water
- 2 cups (400ml) milk
- 1 Tbsp chili powder (gochugaru)
- 1/2 stalk or 1 root of green onion
Cooking Instructions
Step 1
First, wash and prepare the green onion. Slice it thinly on an angle (bias cut) for better flavor infusion into the broth and an appealing presentation.
Step 2
In a pot, bring 1 cup of water to a boil. Once boiling, add the ramen noodles.
Step 3
Just before the noodles are fully cooked, turn off the heat. It’s important to keep the noodles slightly al dente for a good texture. Drain all the water from the pot.
Step 4
With only the noodles remaining in the pot, carefully pour in 2 cups of milk. The milk will make the broth wonderfully smooth and add a lovely savory richness.
Step 5
After adding the milk, start heating over medium heat. Once the milk begins to boil, stir in the entire ramen soup packet and 1 tablespoon of chili powder. If you prefer it spicier, feel free to adjust the amount of chili powder.
Step 6
Finally, add all the diagonally sliced green onions and simmer for another moment. The aromatic flavor of the green onions will enhance the broth, making it even more delicious.
Step 7
Once the ramen is cooked to your liking and the broth has slightly thickened, turn off the heat. Be careful not to overcook, as the noodles can become mushy or the broth can reduce too much.
Step 8
Transfer the finished milk ramen to a nice bowl. Your creamy and savory milk ramen is now ready to be enjoyed! For an extra touch, you can sprinkle a little black pepper to taste.
