Fusion dishes are really big in Korea right now, especially in Seoul. These days, you'll find a lot of Indian, Middle Eastern, Italian, French, etc. influences in Korean restaurants all over the country. Instant ramen has always been one of the most popular foods in Korea (especially among college students and young working adults), and in Asia in general. Even though it's absolutely delicious, I actually haven't eaten instant ramen in about 4-5 years because I'm a bit wary of the excessive amount of preservatives, MSG, sodium, etc. However, I have tried cheese ramen and curry ramen in Korean restaurants before, and they were absolutely delicious. One day I was really craving curry ramen, so I decided to give it a try at home. Of course, it would be much more delicious if you bought freshly made noodles or made your own noodles at home, but for convenience, I decided to use the noodles that come in the instant ramen packs (and toss the MSG!). This recipe is a cinch to make, so feel free to make it when you want something hearty and comforting yet doesn't require much time or effort! You could use curry powder for this recipe, but I decided to use the Japanese curry roux block (available in most Asian grocery stores). The Japanese or Korean curry comes in varying spice levels, and tend to be a little bit sweeter than just using curry powder. Hope you enjoy this recipe!
currently listening to:
BoA- Only One [click here for eng subbed version]
1 package instant Korean ramen (or any other instant noodle; I used Shin Ramyun- Korean)
1/4 purple cabbage
1 bunch green onion
2 cups water
1 block of Japanese or Korean curry roux (approx. 13.33 to 20 grams) (there were 8 blocks in the package below)
prep time: 5 min
cook time: 7-8 min
loosely adapted from heysukim
1. Chop the onion and the purple cabbage. Thinly slice the green onion and the carrot.
2. Pour the water into a small pot and bring to a boil.
3. Add the noodles to the pot, along with the curry roux. Stir to allow the curry to distribute evenly, and to make sure that the noodles and the curry do not stick to the bottom of the pot.
4. Add the onion, carrots, and purple cabbage to the pot. Let the mixture boil for about 4-5 minutes, stirring occasionally.
5. Transfer to a bowl, and immediately crack an egg over the noodles. The steam and heat will cook the eggs. If you wish, you can also break up the yolk and stir the egg right away to make a creamier sauce. Scatter green onions on top.
Serve immediately. This dish is delicious served along with kimchi!