Cooking with Umai: Teum Sae Ramyun

Spicy! Just How We Like It!

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Korean culture has become popular in Japan so it’s not uncommon to find a lot of Japanese tourists in Korea! Ramen has a Korean-sibling, ramyun, so it makes sense that Korean style ramyun became popular. As Japanese food doesn’t have many spicy dishes, the younger generation loved the spicy kick that Korean dishes had to offer!

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http://www.konest.com

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Source: http://ramendb.supleks.jp

One popular shop in Korea made it’s way onto Japanese gourmet blogs: Teum Sae Ramyun. The chain restaurant became so popular that an instant version was made of its famous ramyun. We decided to make a bowl and see how we’d fare against the spiciness!

Directions: Open the packaging and separate the noodles, soup, and vegetable packet. In a pot of boiling water, add the vegetable packet, soup packet, and noodle brick. Stir occasionally until noodles are cooked.

For garnishes, we used shiitake mushrooms, bean sprouts, scallions, and red jalapeños. We also added egg to the soup when the noodles were just about cooked. Egg can help with the spiciness!

When our team tried this ramyun, they were sweating! Although some of us are pretty strong when it comes to spicy (Carolina Reaper Pepper challenge has been done many times in our office!), many agreed that this was a very spicy dish.

We found that the Teum Sae Ramyun is marketed to make you sweat and it’s good for the day after drinking! How funny!

How did you enjoy Teum Sae Ramyun? Could you handle the spiciness? Let us know in the comments below!

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