Main ingredients 🥩
1 packet ramyeonSome squid bodySome shrimpSome bell pepper1/2 mushroomSome bamboo shootsSome green onion1.5 tbsp starch powder
Lee Yeon-bok's Palboche Ramyeon
A recipe for completing a luxurious Chinese-style palboche dish in just 10 minutes using ramyeon.
🙋 Recommended for
- ⭐ Those who want a special and luxurious meal instead of plain ramyeon.
- ⭐ Those who want to use up leftover seafood and vegetable scraps in a delicious way.
Ingredients needed 🛒1 servings
- 1 packet ramyeon (seafood flavor recommended)
- Some squid
- Some shrimp
- Some bell pepper
- 1/2 mushroom
- Some bamboo shoots (optional)
- Some green onion
- Starch slurry (1.5 tbsp starch + 4 tbsp water)
- 400ml water
Recipe 🍳
- Slice the squid into bite-sized pieces and cut the shrimp, bell pepper, mushroom, bamboo shoots, and other vegetables into similar sizes.
- Bring about 400ml of water to a boil in a pot. Add the ramyeon noodles and cook until slightly underdone, then drain and place in a bowl.
- Add the ramyeon soup base and the prepared seafood and vegetables to the water used to cook the noodles and bring to a boil.
- When the seafood is cooked, add the chopped green onion. Gradually stir in the starch slurry (1.5 tbsp starch + 4 tbsp water) to thicken the broth.
- Pour the thickened broth and toppings over the reserved noodles and serve.
- Cut seafood and vegetables into bite-sized pieces.
- Boil ramyeon noodles in boiling water until slightly underdone, then set aside in a bowl.
- In the noodle water, add the soup base, seafood, and vegetables and boil.
- Add green onion, thicken with starch slurry, and pour over the noodles.
Cooking tips 💡
- Since seafood and vegetables release moisture, use less water (about 400ml) than when boiling regular ramyeon.
- Cook the noodles slightly al dente, as they will soften further when the sauce is poured over them.
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