Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
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Einsteiger
Toowoomba Ramyeon · Haruhankki
A packet of spicy ramyeon rebuilt as creamy rosé pasta: milk, a slice of processed cheese and only half the soup sachet. The trick is that the noodles are boiled halfway in one pot and finished in the sauce in another.
Quelle
Rezept von 하루한끼 (one meal a day) · 📱 Influencer · Korean cooking YouTuber known for stripped-back, no-nonsense home recipes; publishes the full written recipe in most video descriptions
Namen von Köchinnen, Köchen und Creators erscheinen ausschließlich als Quellenangabe. More Recipes Please ist unabhängig und wird von ihnen weder unterstützt noch gesponsert.
Recipe published by 하루한끼 — The creator publishes the full recipe — four ingredients, four numbered steps — in this video's description, and tags it 자취요리 (cooking for one) himself. The serving count needs no interpretation: it is built on 매운 라면 1봉지, a single packet. He gives no amounts for the onion and garlic, listing them only as "양파 + 마늘", and that is left as-is here.
Koch: 하루한끼 (one meal a day)
Zubereitung im Video
⏱ 15 Min.🍽 1 Portionen🔥 600 kcal🇰🇷 Südkorea🌶️🌶️
Zubereitung
Bring a pot of water to a rolling boil over high heat — enough to cover the noodle block.
Drop in the noodles and cook them only HALFWAY — about half the time on the packet, so roughly 2 minutes of a 4-minute noodle. Then drain them and set them aside.
💡 Half-cooked means still stiff and pale in the middle. They will finish cooking in the sauce later and drink it up as they go — boil them through now and the final dish is mush.
Keep the noodles' hot water — you may want a splash of it later if the sauce tightens too far.
Slice the onion thin and slice or mince the garlic.
Put a pan over medium-low heat with a little oil and fry the garlic first, on its own, until it turns golden and smells sweet and nutty.
💡 Garlic first and alone, gently. It needs longer than the onion and it burns faster — medium-low is not caution, it is the whole technique. Burnt garlic turns the whole cream sauce bitter and there is no fixing it.
Add the onion and fry it with the garlic until it softens and turns translucent — the sharp raw smell should be gone.
Pour in the cup of milk (about 200 ml), lay the slice of cheese on top, and add the flake sachet plus only HALF the soup sachet.
💡 Half the sachet is the whole idea. A full one turns the milk into salty red soup; half seasons it and lets the cream through. Save the rest — you can always add more, you can never take it out.
Simmer on medium-low for 1–2 minutes, stirring, until the cheese has melted in and the sauce is smooth and pale orange.
💡 Never let milk hit a hard boil. It splits into grainy curds and thin liquid, and a split sauce will not come back together. Small bubbles at the edge, nothing more.
Tip the half-cooked noodles into the sauce.
Turn them through the sauce over medium-low heat until they are cooked through — another 1–2 minutes. They will go from stiff to floppy and the sauce will visibly disappear into them.
💡 Keep them moving. Ramyeon noodles are thirsty at this stage and the pan can go from saucy to dry in under a minute — if it does, a spoon of the noodle water brings it right back.
It is done when the noodles are coated and glossy rather than swimming — the sauce should cling to a strand you lift, not run straight off it.
Eat it straight out of the pan while the sauce is still creamy — it stiffens as it cools.
💡 Tipps
- Beginner's mistake: emptying the whole soup sachet in. Ramyeon sachets are engineered to season 550 ml of water, and you are seasoning about 200 ml of milk — the full packet makes it inedibly salty. Half, taste, then decide.
- Substitution: no milk? Single cream or half-and-half makes it richer (use a little less, and it splits less readily). Oat milk works and stays smooth; skimmed milk is the one to avoid — too thin to carry the cheese.
- "Toowoomba" is a Korean restaurant coinage, not an Australian dish — it is the local name for the creamy-spicy cream pasta that spread from Outback Steakhouse's Korean menu. This is that flavour, done on a ramyeon budget.
- Any spicy ramyeon works, but the spicier the packet the more the milk has to do. With a very hot one, use a little more milk and still only half the sachet.
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