Bean Sprout and Dried Pollack Hangover Ramen
A Hearty and Spicy Ramen to Cure Hangovers with Bean Sprouts and Dried Pollack
As the weather gets cooler in the mornings and evenings, I’ve made a steaming hot and spicy ramen with bean sprouts and dried pollack.
Ramen & Vegetables
- 1 packet of instant ramen
- 1 handful of fresh bean sprouts
- A little dried pollack (for hangover relief)
- 1/2 green onion, thinly sliced
Spicy Chili Oil Base
- 1 Tbsp grapeseed oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp grapeseed oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Separate the oyster mushrooms into individual pieces. Rinse the bean sprouts once under running water, as they are usually pre-washed. (Tip: Even if the bean sprout roots are long, they are rich in asparagine, which is good for hangovers, so if they aren’t particularly dirty, you can leave them as they are.)
Step 2
Cut the dried pollack into small pieces with scissors. Briefly soak it in water and then immediately squeeze out the excess moisture. (Tip: Dried pollack softens quickly in water. Soaking it for too long will cause its delicious flavor to leach out. Dip it in and take it out right away, then squeeze firmly.)
Step 3
Thinly slice the green onion on an angle and finely chop the cheongyang peppers. (Tip: If you prefer it spicier, add 1-2 more cheongyang peppers. I only put one in and regretted it later because it wasn’t spicy enough!)
Step 4
In a pot, combine the grapeseed oil and gochugaru. Stir-fry over medium-low heat to create chili oil. (Tip: Gochugaru can burn easily, so reduce the heat to medium-low and stir constantly to prevent burning. If you have pre-made chili oil at home, you can skip this step and sauté the dried pollack directly in it for a more convenient cooking process.)
Step 5
Add the prepared dried pollack to the chili oil and sauté until fragrant. Once the pollack is lightly sautéed, add the ramen noodles, bean sprouts, and 500ml of water. Boil for 3-4 minutes. (Tip: Consider the noodle thickness when cooking. Thin noodles will absorb the broth well, while thicker noodles like Neoguri offer a chewier texture and are delicious.)
Step 6
After simmering for about 3 minutes, add the ramen soup base, oyster mushrooms, green onions, and cheongyang peppers. If desired, crack in an egg and cook just until the egg whites are set. Your flavorful bean sprout and dried pollack hangover ramen is complete! (Tip: Oyster mushrooms add a nice chewy texture, but you can omit them if you don’t have them. Adding the egg at the end prevents the broth from becoming cloudy and keeps it clean.)
