Spicy King Oyster Mushroom Ramyeon
The Perfect Hangover Cure! Deliciously Savory and Spicy King Oyster Mushroom Ramyeon
My husband was feeling under the weather with a cold, so I decided to make him a ramen with plenty of chili powder for a fiery kick. King oyster mushrooms not only have a wonderful texture but also a rich aroma that adds a deep umami flavor to the ramen. This is an easy recipe that anyone can make.
Ingredients- 1 pack of Anseongtangmyeon ramen
- 1 cluster of King Oyster Mushrooms, about 50g
- 1/2 Cheongyang chili pepper
- 1 stalk of green part of a leek
- 1 egg
- 1 tsp Gochugaru (Korean chili flakes, sun-dried chili type)
- 570ml water
Cooking Instructions
Step 1
First, gently rinse the king oyster mushrooms under running water and pat them dry. Then, tear them into bite-sized pieces by hand. Tearing them into slightly larger pieces will give a better texture than finely chopping.
Step 2
Pour 570ml of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling, get ready to add the ramen seasoning packet, which is key to the flavor.
Step 3
When the water comes to a boil, add the Anseongtangmyeon seasoning packet and stir to dissolve. Then, add the ramen noodles. After ensuring the noodles are coated with the broth, lift the noodles with chopsticks and aerate them by letting air in; this helps the noodles become chewier and more bouncy. Cook for about 2 minutes on high heat.
Step 4
After approximately 2 minutes, add the prepared king oyster mushrooms and reduce the heat to medium. Let the mushrooms simmer to infuse their delicious flavor into the broth.
Step 5
Thinly slice the Cheongyang chili pepper diagonally and add it to the ramen. This will add a nice spicy kick. If you enjoy more heat, you can leave the seeds in.
Step 6
While the ramen is cooking, wash the green parts of the leek and cut them into large, long pieces. Crack one egg into a bowl and whisk it well. Then, thoroughly coat the cut leeks in the whisked egg on both sides. This method ensures you get both the crispiness of the leeks and the tenderness of the cooked egg.
Step 7
After about another minute of cooking, carefully place the egg-coated leeks on top of the ramen, making sure they don’t touch the broth. Cover the pot and let it cook for another minute to gently cook the egg.
Step 8
Finally, after boiling for one more minute, stir in 1 teaspoon of sun-dried chili flakes (Gochugaru) and mix well with the broth. Your flavorful and spicy King Oyster Mushroom Ramyeon is ready to be enjoyed! Serve hot.
