Main ingredients 🥩
kokkomyeonvinegarfermented mustardlettuceperilla leavesflat-cut beefegg
Solo Cooking God's Salad Cold Ramen
A delicious cold ramen featuring fresh vegetables and grilled flat-cut beef served over a chilled broth made by adding sugar, vinegar, and fermented mustard to instant kokkomyeon powder.
🙋 Recommended for
- ⭐ Those looking to try a unique, refreshing twist on cold ramen
- ⭐ People who want a satisfying noodle dish with crisp vegetables and meat for fullness
Ingredients needed 🛒1 servings
- kokkomyeon 1 pack
- sugar half spoon
- vinegar 1 spoon
- fermented mustard to taste
- cold water paper cup 1 cup
- lettuce to taste
- perilla leaves to taste
- flat-cut beef 200g
- boiled egg 1
- salt a little
- pepper a little
Recipe 🍳
- Place the noodles in the kokkomyeon container and pour hot water over them, soaking for 1–2 minutes longer than usual cooking time.
- Once the noodles are properly cooked, discard the hot water and rinse thoroughly under cold water until all moisture is removed.
- In a bowl, add one pack of kokkomyeon powder, half a spoon of sugar, one spoon of vinegar, and your desired amount of fermented mustard.
- Add a small amount of lukewarm water to fully dissolve the seasoning, then mix in one cup of cold water to create a chilled broth.
- Add the rinsed noodles to the prepared chilled broth and stir well so the seasoning evenly coats the noodles.
- Tear lettuce and perilla leaves into bite-sized pieces and generously arrange on top of the noodles.
- Season flat-cut beef with salt and pepper, then sear in a heated pan until crispy.
- Top the vegetable garnish with the grilled beef and boiled egg for a visually appealing finish.
- Soak the noodles in hot water for longer than usual, then rinse under cold water to remove moisture.
- Mix kokkomyeon powder, sugar, vinegar, fermented mustard, and cold water to make a tangy, refreshing broth.
- Add the noodles to the broth and top with vegetables, grilled flat-cut beef, and boiled egg.
Cooking tips 💡
- Rinsing noodles under cold water causes them to shrink quickly, so soak them slightly longer than normal to maintain a better texture.
- Besides lettuce and perilla leaves, you can use cabbage, baby greens, or any other fresh salad greens available in your fridge.
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