it has rice cakes, some noodles, gochujang, gochugaru, green onion, bean sprouts, chicken and anchovy stock, cayenne pepper, A LOT of chili oil, soy sauce, tofu, and cream!!!! sorry if this is an abomination lmao but it tasted really good 🌟🌟
by summerplacetoo
7 Comments
Looks good to me
You’re not too far off! It looks like something a college student in Korea would eat in their dormitory.
Can I offer you some guidance? Sort of the general idea of soup (or guk in Korean) is this. Salt, umami, and minced garlic. That’s the big structure and the rest are variations.Â
Umami: you can make your own yuksu base with meat, fish, or veggies, or you can just use yuksu coins or teabags which are convenient and taste great.
Salt: usually, guk is seasoned with gukganjang (soup soy sauce) which is salty but light in color so it doesn’t muddy the soup. Salt is used sometimes. Doenjang is also used.
Garlic: use more than you can imagine, then double that amount.
What goes into the guk varies, but this is the general idea. Just remember that I would caution against throwing Korean stuff in and calling it Korean food. You have to know how to play the tune before you can play the variations. Understand before you experiment! I guarantee you it will taste better that way.
Rice cakes in ramen is a solid choice
I mean, float some american cheese on top with some chopped green onion, and that’s basically what my mom gave me as a Korean struggle meal LOL
Looks way more “authentic” than a lot of of the other crap posted here and other ramen/Korean/Japanese food communities.
Example: pictures of just plain Maruchan with nothing added to it.
This is pretty much gold to a hungover korean