Rich and Spicy Seaweed Ramen
Taste the Streets: Baek Jong-won’s Geoje Seaweed Ramen Recipe (feat. Diamond The Signature Deep Pot)
My husband caught a rerun of Baek Jong-won’s Alley Restaurant, the Geoje episode, and immediately called me over. ‘Make me that!’, he exclaimed, pointing at the screen. With a family that has many cravings and a lot of curiosity, I’m always busy in the kitchen! But my own curiosity got the better of me, so I decided to make it this morning. Introducing ‘Dolmiyeok Ramen’ or Stone Seaweed Ramen! This Geoje Island specialty from Alley Restaurant is surprisingly easy to make and absolutely delicious. I didn’t have stone seaweed, so I used regular seaweed, but the rich seaweed flavor and refreshing broth were truly captivating. It tasted like the sea itself! Let me guide you through making this wonderful Dolmiyeok Ramen.
Ingredients
- Soaked seaweed 150g
- 1 stalk green onion
- Dried shrimp 50g
- 2 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp coarse gochugaru (Korean chili powder)
- 1.5 ladleful cooking oil
- 1 packet ramen (your choice)
- 1 egg
- 550ml water
Cooking Instructions
Step 1
First, soak the seaweed in cold water until rehydrated. Then, blanch it briefly in boiling water. This step removes any unpleasant taste and improves the texture.
Step 2
Finely chop the blanched seaweed into bite-sized pieces, about 1-2 cm long. This makes it easier to eat.
Step 3
Finely chop the green onion. Using both the white and green parts will add more flavor.
Step 4
Clean the dried shrimp by removing any shells or internal organs. Then, finely mince them with a knife, leaving some texture. This helps to release their savory flavor into the broth.
Step 5
Now, heat 1.5 ladlefuls of cooking oil in a pot over medium-low heat. Add the chopped green onion and sauté until fragrant and softened. Cooking the green onion in oil creates a flavorful base.
Step 6
Once the green onion is nicely sautéed, add the minced dried shrimp and stir-fry together. Be careful not to burn the shrimp.
Step 7
When the aroma of the dried shrimp starts to release, add 2 Tbsp of fine gochugaru and 2 Tbsp of coarse gochugaru. Stir-fry over low heat for about 1 minute, making sure not to burn the chili powder. Coating the chili powder in oil enhances its deep flavor.
Step 8
Add the chopped seaweed to the sautéed mixture and stir-fry together for about 2-3 minutes. This allows the seaweed to absorb the flavors of the seasoning. (The order of stir-frying vegetables and adding chili powder can be adjusted.)
Step 9
Pour 550ml of water into the pot and add the ramen soup packet to season the broth. Once the water comes to a boil, add the ramen noodles and cook.
Step 10
When the noodles are about 80% cooked, reduce the heat to medium-low. Drizzle in a little chopped green onion and the beaten egg evenly over the noodles.
Step 11
Finally, add 1 Tbsp of the pre-sautéed seaweed mixture to the pot. Gently stir everything together to combine. Let it simmer for another moment, and your rich and spicy Dolmiyeok Ramen is complete! Enjoy your delicious and warming bowl.
