How To Make Shin Ramyun Better
Tabular array for Ane is a cavalcade by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
My parents had this i nickel-plated aluminum pot since earlier I was born. Information technology was my father'southward instant ramen pot, a holdover from his available days in Seoul. I was devastated the day I couldn't find it in our kitchen cabinet. Turned out my mother had finally thought it fourth dimension to throw information technology out (one).
What's funny is we had that same decrepit pot for years, even though, back then, you lot could probably become one for a couple dollars at the shop (I bought mine at H Mart years later on for $4.49). I never understood why we didn't but buy more of them, especially since there were four of us, and the pot could simply cook ane serving of ramen at a time.
I suppose at that place'south a very expert reason for why these pots are as small equally they are (2): When cooking instant ramen, information technology'due south important to melt one at a time. Have y'all e'er noticed how a pound of pasta cooked in a bigger pot of water somehow gets mushier faster than a quarter pound of pasta cooked in a smaller pot of water? I don't know the science behind it, just I'm convinced that food merely tastes amend when you lot cook it small-scale.
I especially loved that pot because there was a line on the inside that told you lot the perfect amount of water to cascade in for a single parcel of Shin Ramyun. The thin aluminum also meant that water boiled gloriously fast, which is, for obvious reasons, convenient for when y'all're making instant ramen.
I still recollect the 24-hour interval I walked into H Mart and saw an entire shelf dedicated to these golden Shin Ramyun pots. I had just moved to New York City and was learning to fend for myself in my tiny Manhattan kitchenette. As an intern at Food Network at the time, I was obsessed with the fancy stainless steel skillets and enameled Dutch ovens that telly cooks similar Rachael Ray and Nigella Lawson were using on photographic camera. Brilliant and shiny and new. After rent and groceries, what remained of my meager paychecks went to these appliances (how-do-you-do, Alfred).
This may be why that shelf of cheap aluminum pots was such a Proustian madeleine for me. I was so wrapped up in building out my showtime kitchen as an adult, that I had forgotten all well-nigh my father's flimsy bachelor pot.
My parents had this 1 nickel-plated aluminum pot since before I was born. It was my father'south instant ramen pot, a holdover from his available days in Seoul.
I bought i, of course, and to this solar day I probably utilise it once a week. The merely difference is that I replace mine every couple of years because I find that, over time, the plating wears off and the bottom becomes porous (non not bad for a hot, spicy noodle soup).
Despite its many flaws as far equally pots go, I keep ane in my kitchen at all times because a) it boils water freaking fast, b) it's perfect for small-scale cooking, and c) information technology takes me back to a time, years before I was born, when a hungry 26-twelvemonth-one-time bachelor (three) named Ki Kim stood by his stovetop in a basketball bailiwick of jersey, waiting for his water to eddy.
Invented in 1986 past South Korean food company Nongshim, Shin Ramyun is at present Korea'south bestselling instant noodle brand. I've written earlier most how I knew Korean food was gaining traction outside of Korea when I could buy my Shin Ramyun in the same drugstore, supermarket chain, or corner bodega as my Cheez-Its.
Shin Ramyun was a staple growing upward in a Korean immigrant household with two working parents. Looking back on it now, I think it helped that, though these are instant noodles, they're then much more substantial and filling than whatever of the other brands on the market, especially when you crack in an egg at the end for extra poly peptide. And at simply a dollar or two a pop, it's one of the cheapest meals I know.
There's simply one right style to cook Shin Ramyun noodles, according to my dad: Y'all accept to under-boil them slightly so they stay jjolgit jjolgit, the Korean onomatopoeic discussion for "chewy." Ki is particularly proud of his three-infinitesimal noodles: The parcel says to cook them for four to v, but he knows improve (they carryover-cook in their own hot, spicy balm).
Ingredients
- i bundle Nongshim Shin Ramyun
- 1 big organic egg
- 1 scallion, thinly sliced
- Kimchi, for serving
Directions
In The Pot, bring most i i/2 cups water to a boil (the back of the Shin Ramyun package says 2 1/3 cups, simply my dad uses less h2o for richer noodles and a more concentrated broth). Yous're supposed to add the powdered soup base and dried "flakes" (a mixture of dessicated bok choy, shiitake mushroom, carrot, green onion, and scarlet chile pepper) at this stride, but I never do that. Nigella taught me that you lot should always salt your water afterward it comes to a boil considering salted water boils slower than unsalted water (I may be wrong, but I figured the same must concord true for noodles).
Once the water is boiling, plunk in the disc of noodles. Admire how snugly the circular fried ramen fits into The Pot. Now you can add the powdered soup base of operations and stale "flakes." At this point I e'er flip the disc over with my chopsticks and then the soup ingredients, which will have accumulated on top, can disperse into the water. About ii 1/2 minutes in, fissure an egg into the roaring soup. Don't disturb it (there'due south nothing meliorate than twirling the ramen into a barely cooked yolk and taking that start unctuous bite just before the earth sets). Cook the noodles for another 30 seconds—and not a 2nd longer.
Take The Pot off the heat and garnish with scallions. Use the lid as a makeshift plate, holding it in one hand and a pair of chopsticks in the other, and alternate bites of chewy, toothsome noodles with rank, chilly kimchi.
(i) Years later, I'd ask Jean over KaKaoTalk (Korea'due south WhatsApp) why she threw that pot away. She wrote back, "Not good for your trunk~~" She had seen a tv set segment claiming that those pots can release aluminum into your ramen. But co-ordinate to the scientific discipline editor at Cook's Illustrated, "the corporeality of aluminum that leaches into nutrient is minimal." Another source, Dr. Sharyn Winters, adds that aluminum, anyway, "is not easily absorbed through the digestive tract."
(2) In that location is South Korean census information out at that place that proves more and more Koreans are choosing to alive lone. A "solo-darity" motility is making waves, in which a growing number of Korean women are rejecting spousal relationship and outdated gender roles. There's even a solo dining trend called honbap, a celebration of eating alone. These patterns might show why those quick-humid, single-portion ramen pots are as popular today, in our All-Clad and Le Creuset present, as they were in the 1960s when they first gained traction in postwar Southward Korea.
(3) Shin Ramyun'due south marketing has been historically gendered. The brand's official jingle is still, in 2019: "Shin Ramyun can make a man cry."
Source: https://food52.com/blog/24459-shin-ramyun
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