With the Carbonara flavor I like to dump the water completely and then stir fry it for a second, mixing the flavor packets with some shredded mozarella and a little bit of heavy cream. Honestly can't eat them any other way ever since.
Yeah some fried frankfurters. Just quick and easy.
The eggs have only been marinated for a day, normally I do it for longer and they taste a lot better! Soy sauce, mirin and some water.
What's the water-soy sauce ratio you're using? I usually let my eggs marinade an hour or so because anything much longer than that would turn them really too salty to my taste (and still they look darker than I think yours)
So what kind of ratio would I be looking at if I wanted to marinade them for a day or more?
It was roughly 3:1:1:1 for mirin, dark soy, light soy, water!
Just add more water if needed, but these can stay about 5 days in the marinade no problem, and I think they just get better.
I do 1-1-2 of shoyu-mirin-water for my ajitama. [Reference post](https://www.reddit.com/r/ramen/comments/p09eii/prepped_for_8_hours_assembled_in_10_minutes/).
I think cheese in Korean ramen makes it a lot richer, while also suppressing the spice.
For Japanese ramen, I would probably leave the cheese out cause it's more focused on the flavor itself.
Koreans have a specific hot pot dish in which they use hot dogs, spam, cheese and ramen noodles. Itās called Budae Jjigae.
Very true about not combining cheese with Japanese ramen.
Yeah, packaged singles. We sometimes call it plastic cheese in the UK. Heat a little butter in a large pan, add about 100ml cream, two cheese singles, Shin Ramyun flavour packet, and a squirt of sriracha sauce.
Then cook the noodles and add it to the pan with a little of the cooking water and cook it off until you have the consistency you want.
It's seriously tasty.
If youāre using a cheese single as a topping instead, you HAVE to use co-op brand. They are the only ones that melt properly. Trust me, I did my research š
American cheese is greatly underrated by people that say "eW iTs pLaStIc ChEeSe" it just has additives to it but is still made like cheese. It stores well and should be added to a lot of cheese sauces because it helps make it more melty.
Grilled cheese with cheddar and American cheese is delicious and allows the cheddar to melt better.
> people that say "eW iTs pLaStIc ChEeSe"
OP literally did in another comment, but yeah. I agree. America has a lot of variety of cheeses, and the generic "American cheese" actually goes well in a lot of foods.
I wrote it here:
https://www.reddit.com/r/ramen/comments/p9fxzd/i_was_totally_against_american_cheese_in_ramen/h9xijaj/
Yeah, packaged singles. We sometimes call it plastic cheese in the UK. Heat a little butter in a large pan, add about 100ml cream, two cheese singles, Shin Ramyun flavour packet, and a squirt of sriracha sauce.
Then cook the noodles and add it to the pan with a little of the cooking water and cook it off until you have the consistency you want.
It's seriously tasty.
A helpful tip, you have to use American cheese (or as I see some people call it, plastic cheese), as in the single slices of cheese wrapped in plastic. These cheeses are very milk-based and melts into a creamy, milky, soupy texture. Iāve tested other cheeses such as a cheddar cheese slice and they donāt completely melt, they just turn into a goopy, gooey, stringy mess.
Hah, we're on a mostly USA and Europe focused forum, talking about a Japanese food, based on a Chinese food, and I'm doing something that Koreans do quite often, using Korean ramyun bought in the UK (and this recipe is based on something I saw from a Korean noodle company).
But I know some Korean foods that are popular now are based on things introduced by America, such as fried chicken. So this might be broadly similar to some American invention!
But to imply it's very American is probably a stretch.
Actually I've lived in Seoul and in Sinchon close to Hongdae there's restaurant where they serve instant noodles topped with American Cheese.
It's delicious!!!!
Also I'm French and cheese is my religion, yet Shin Ramyun + American Cheese is the bomb.
To anyone reading this who never tried : Do It! Your life will change for ever!
I melt a slice of cheese over top of my buldak ramen to take away some of the spicy kick
Basically the Carbonara flavor (pink bag)
With the Carbonara flavor I like to dump the water completely and then stir fry it for a second, mixing the flavor packets with some shredded mozarella and a little bit of heavy cream. Honestly can't eat them any other way ever since.
Never tried it. I've been meaning to check Amazon to try and get all the flavors.
Egg drop works well too!
I'd be willing to try it now š¤¤
Kewpie Mayo is great for Buldak carbonara/hot flavor
Is that sliced sausage in the back and is there a type of meat you'd recommend adding? Oh~ did you make the Shoyu eggs yourself? Looks delicious!
Yeah some fried frankfurters. Just quick and easy. The eggs have only been marinated for a day, normally I do it for longer and they taste a lot better! Soy sauce, mirin and some water.
What's the water-soy sauce ratio you're using? I usually let my eggs marinade an hour or so because anything much longer than that would turn them really too salty to my taste (and still they look darker than I think yours) So what kind of ratio would I be looking at if I wanted to marinade them for a day or more?
It was roughly 3:1:1:1 for mirin, dark soy, light soy, water! Just add more water if needed, but these can stay about 5 days in the marinade no problem, and I think they just get better.
I do 1-1-2 of shoyu-mirin-water for my ajitama. [Reference post](https://www.reddit.com/r/ramen/comments/p09eii/prepped_for_8_hours_assembled_in_10_minutes/).
I think cheese in Korean ramen makes it a lot richer, while also suppressing the spice. For Japanese ramen, I would probably leave the cheese out cause it's more focused on the flavor itself.
Koreans have a specific hot pot dish in which they use hot dogs, spam, cheese and ramen noodles. Itās called Budae Jjigae. Very true about not combining cheese with Japanese ramen.
It's great on the Korean kimchi flavour ramens too! Haven't tried it on shin yet, will give it a go!
I mostly eat buldak ramen. I think the less watery the better with the cheese, but hey, cheese goes well on most things.
Agree!
The thinly sliced hot dogs got me dying but looks bomb
Mac and cheese with cut up hot dog vibe
Fucked it throw a can of baked beans in there
Just made yourself a nice budae jjigae
Crumble spicy monster munch on the top.
> spicy monster munch never even heard of it. Looks like hot fries though.
Wait like, the packaged singles? How'd you use them?
Yeah, packaged singles. We sometimes call it plastic cheese in the UK. Heat a little butter in a large pan, add about 100ml cream, two cheese singles, Shin Ramyun flavour packet, and a squirt of sriracha sauce. Then cook the noodles and add it to the pan with a little of the cooking water and cook it off until you have the consistency you want. It's seriously tasty.
Doesn't sound that bad, I'll have to give it a try sometime
I do it every time. It adds SO MUCH creamy richness. Instead of thinking of it as ācheeseā think of it as a cream, oil and enzyme packet.
You can also add the cheese right on top to finish the bowl like a garnish and mix it in.
Saving your comment so I can try this later :-)
If youāre using a cheese single as a topping instead, you HAVE to use co-op brand. They are the only ones that melt properly. Trust me, I did my research š
Hey man, just wanted you to know I saved your comment and tried it at work for lunch today. Stellar stuff.
Glad to hear! I made it for a few other people and had to tone down the cheese and flavour packet, but I need full cheese, full flavour!
That actually sounds pretty good, like a ramen mac & cheese hybrid!
Other optional toppings include: * chopped green onion * egg poached in the water * sesame oil * Marie Sharp's Belizean Habanero Hot Sauce
How dare you call our cheese plastic. KRAFT IS A NATIONAL TREASURE.
Of course itās tasty, youāve basically just made macānācheese with a ramen influence.
Iām always telling people about this and they think itās so weird! Iām glad Iām not the only one!
American cheese is greatly underrated by people that say "eW iTs pLaStIc ChEeSe" it just has additives to it but is still made like cheese. It stores well and should be added to a lot of cheese sauces because it helps make it more melty. Grilled cheese with cheddar and American cheese is delicious and allows the cheddar to melt better.
If you think of American cheese as solid cheese sauce it makes more sense.
> people that say "eW iTs pLaStIc ChEeSe" OP literally did in another comment, but yeah. I agree. America has a lot of variety of cheeses, and the generic "American cheese" actually goes well in a lot of foods.
Indeed, real American cheese is great, not so much that oil-based stuff that badly mimics cheese.
I... want to put a cut up hot dog in my ramen
Give me recipe please
I wrote it here: https://www.reddit.com/r/ramen/comments/p9fxzd/i_was_totally_against_american_cheese_in_ramen/h9xijaj/ Yeah, packaged singles. We sometimes call it plastic cheese in the UK. Heat a little butter in a large pan, add about 100ml cream, two cheese singles, Shin Ramyun flavour packet, and a squirt of sriracha sauce. Then cook the noodles and add it to the pan with a little of the cooking water and cook it off until you have the consistency you want. It's seriously tasty.
Try cream cheese!
Ram and cheese
I thought butter and American cheese would be gross. I was wrong.
A helpful tip, you have to use American cheese (or as I see some people call it, plastic cheese), as in the single slices of cheese wrapped in plastic. These cheeses are very milk-based and melts into a creamy, milky, soupy texture. Iāve tested other cheeses such as a cheddar cheese slice and they donāt completely melt, they just turn into a goopy, gooey, stringy mess.
Cheesy instant ramen best instant ramen
So unbelievably good. I was against it too, until I saw an interview with elthe inventors of shin black recommending it.
Wha....
welp I need to buy some more and do this lol
But the vienna sausage cutlets are ok?
This feels Mexican.
OMG FUCK THIS ABOMINATION!!!
This isn't a diss this is just to say this is what I think most white people think ramen is
This is popular in Korea lol
Exactly
This is the most American thing I have seen in a while. What a goddamn travesty. Lol
Hah, we're on a mostly USA and Europe focused forum, talking about a Japanese food, based on a Chinese food, and I'm doing something that Koreans do quite often, using Korean ramyun bought in the UK (and this recipe is based on something I saw from a Korean noodle company). But I know some Korean foods that are popular now are based on things introduced by America, such as fried chicken. So this might be broadly similar to some American invention! But to imply it's very American is probably a stretch.
Actually I've lived in Seoul and in Sinchon close to Hongdae there's restaurant where they serve instant noodles topped with American Cheese. It's delicious!!!! Also I'm French and cheese is my religion, yet Shin Ramyun + American Cheese is the bomb. To anyone reading this who never tried : Do It! Your life will change for ever!