Main ingredients 🥩
Sari Gomtang MyunKing oyster mushroomEnoki mushroomBok choyShrimpPorkGreen onionMinced garlicSoy sauceOyster sauceStarch powderSesame oil
Solo Cooking God's Broadcast Style Yusanseul Ramyeon
A luxurious Yusanseul ramyun that recreates the authentic method featured on a variety show, with mushroom and meat toppings thickened with starch.
🙋 Recommended for
- ⭐ Those who want to recreate a hot recipe from a popular variety show with the original feel.
- ⭐ Those who want to make a high-end, Chinese-style noodle dish using ramyun that is perfect for entertaining.
- ⭐ Those who enjoy a thick, rich broth packed with mushrooms and seafood.
Ingredients needed 🛒1 servings
- 1 pack Sari Gomtang Myun
- 50g pork shoulder
- 1/2 king oyster mushroom
- 1/2 pack enoki mushroom
- 1 bok choy
- 5 frozen shrimp
- 1/2 green onion
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp starch powder
- a little sugar
- a little pepper
- a little sesame oil
Recipe 🍳
- Slice the king oyster mushroom, enoki mushroom, and bok choy into long, thin strips.
- Blanch the sliced mushrooms, bok choy, and frozen shrimp briefly in boiling water, then drain.
- Heat oil in a pan and sauté the chopped green onion and garlic to make scallion-garlic oil.
- Add the sliced pork and stir-fry, then add 1 tbsp soy sauce and minced garlic to coat with flavor.
- In a separate pot, boil water and cook only the noodles from the ramyun package, then rinse briefly in cold water and place in a serving bowl.
- In the pan used for the pork, add 3 cups of water and 1 tbsp oyster sauce, bring to a boil, then add the blanched vegetables and shrimp.
- Once the broth boils, gradually add the starch slurry while stirring to achieve a thick Yusanseul consistency.
- In another pot, bring water to a boil and add the Sari Gomtang soup base, soy sauce, pepper, sugar, and sesame oil to make the broth.
- Place the thick Yusanseul topping on the prepared noodles and pour the Sari Gomtang broth around the edges to finish.
- Slice the vegetables and shrimp, then blanch briefly in boiling water.
- Stir-fry the meat in scallion-garlic oil, then add oyster sauce, water, and the blanched ingredients, and thicken with starch slurry.
- Place the topping on separately cooked noodles and pour the Sari Gomtang broth over to complete.
Cooking tips 💡
- To achieve Yusanseul's signature texture, it is important to slice all ingredients into uniform thin strips.
- Adding the starch slurry all at once can cause lumps, so reduce the heat and add it little by little while stirring.
- Rinsing the noodles briefly in cold water after boiling makes them chewier and keeps the broth clean.
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