Mussel Ramyeon-ttang: Crispy, Chewy, and Flavorful
Spicy, Sweet, and Savory Ramyeon-ttang with Mussels
Let’s try stir-frying mussels with ramyeon-ttang (crispy fried instant noodles)! This dish turns out to be surprisingly delicious. While I initially thought it was a snack for kids, it also makes a fantastic accompaniment to beer. Enjoy this unique and tasty treat!
Ingredients- 1 packet instant noodles (ramyeon)
- 150g mussels, cleaned
- 1/4 onion, sliced
- 1 Korean chili pepper (cheongyang-gochu), sliced
- 1/4 zucchini, diced
- 1/4 green onion, diagonally sliced
- 1/2 stalk celery, sliced
- 1/2 lemon, thinly sliced
Seasoning- 1/2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- Juice of 1/2 lemon
- 1 tsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- Juice of 1/2 lemon
- 1 tsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion thinly. Dice the Korean chili pepper, zucchini, green onion, and celery into bite-sized pieces. Thinly slice the lemon.
Step 2
Break the instant noodles into bite-sized pieces or leave them whole if preferred. Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Fry the prepared noodles until golden brown and crispy. Drain the fried noodles on paper towels to remove excess oil.
Step 3
In a separate pan, heat a little cooking oil over medium heat. Add the sliced onion and diagonally sliced green onion and stir-fry until fragrant. The onions will become translucent, releasing their aroma.
Step 4
Once the onions are translucent, add the cleaned mussels and stir-fry them together. Cooking mussels over high heat quickly helps prevent them from releasing too much water and maintains their fresh texture.
Step 5
When the mussels start to develop a slight smoky aroma as they cook, add the diced zucchini and continue to stir-fry. Be careful not to overcook the zucchini, as it can become mushy.
Step 6
As the zucchini begins to soften and turn slightly translucent, add the sliced Korean chili pepper and celery. Stir-fry quickly to keep the vegetables crisp and crunchy. The Korean chili pepper adds a nice kick of heat.
Step 7
Once all the ingredients are cooked through, add the pre-fried noodles to the pan. Mix them with the vegetables and mussels, preparing them to be coated in sauce.
Step 8
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, lemon juice, and sesame oil to create the sauce. Drizzle the prepared sauce evenly over the ingredients in the pan. Stir and toss quickly to ensure the sauce coats everything well and is absorbed by the noodles and vegetables. Keep an eye on the heat to prevent the sauce from burning.
Step 9
Finally, arrange the thinly sliced lemon on top for garnish. Your crispy, savory, and deliciously fragrant Mussel Ramyeon-ttang is now complete! Enjoy it while it’s warm.
