Main ingredients 🥩
Sari Gomtangmyeonporkking oyster mushroomenoki mushroombok choyshrimpgreen onionminced garlicsoy saucesesame oil
Solo Cooking God's One-Pan Super Simple Yusansul Ramyeon
A super-simple yusansul ramyeon tailor-made for solo dwellers, boldly skipping blanching and starch slurry steps and cooking it all quickly in a single pot.
🙋 Recommended for
- ⭐ Solo dwellers who want to cut down on dishes and cook easily in a single pot.
- ⭐ Those who want to quickly enjoy the taste of yusansul ramyeon without complicated steps.
- ⭐ Anyone craving a special noodle dish with a richer, deeper savory flavor than regular ramyeon.
Ingredients needed 🛒1 servings
- 1 pack Sari Gomtangmyeon
- 50g pork collar
- 1/2 king oyster mushroom
- 1/2 pack enoki mushroom
- 1 bok choy
- 5 frozen shrimp
- 1/2 green onion
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- a little sesame oil
Recipe 🍳
- Slice the king oyster mushroom, enoki mushroom, bok choy, and green onion into thin strips suitable for cooking.
- Heat oil in a pot, then add the minced garlic and green onion and stir-fry until fragrant.
- Add the sliced pork and continue stir-frying, then drizzle 1 tablespoon of soy sauce around the edge of the pot to create a rich, fire-kissed aroma.
- Once the meat is cooked, pour in 2½ cups of water and bring to a boil.
- When the water boils, add the Sari Gomtangmyeon noodles, soup powder, and flake seasoning all at once.
- Add 1 tablespoon sugar for extra savoriness, along with the prepared mushrooms, bok choy, and shrimp all together.
- Continue boiling for about 2 minutes until the noodles are cooked to your liking.
- Turn off the heat, drizzle a circle of sesame oil for a nutty fragrance, then transfer to a bowl and serve.
- In a pot, stir-fry garlic and green onion to release their oil, then add pork and soy sauce and stir-fry together.
- Pour in water and bring to a boil, then add the ramyeon noodles, seasonings, vegetables, shrimp, and sugar all at once and boil.
- Once the noodles are cooked, finish with a drizzle of sesame oil.
Cooking tips 💡
- Because the ingredients aren’t blanched separately, be sure to thoroughly stir-fry the meat first until fully cooked before adding water to prevent any off-odors.
- Sari Gomtangmyeon’s broth is already rich and savory, so even without a starch slurry it melds with the vegetables to create a deep, satisfying flavor.
- That 1 tablespoon of sugar is the key to delivering the distinctive, restaurant-style savory depth characteristic of Chinese cuisine.
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