Cheontung’s Radangmyeon (Ramen & Glass Noodle)
How to Cook Delicious Cheontung Radangmyeon!
Experience the viral sensation from ‘The Manager’ show: Cheontung’s Radangmyeon! This unique dish combines the chewy texture of ramen with the soft, slippery noodles of glass noodles. We’ll enhance its flavor with fresh scallions and a rich egg mixture for an even more satisfying meal. It’s a simple yet delightful fusion that’s perfect for any occasion!
Ingredients- 1 packet of ramen noodles (choose your favorite type)
- 1 fresh egg
- 1/2 stalk of scallion (white part preferred)
- 1 handful of dried or fresh glass noodles (approx. 50g)
Cooking Instructions
Step 1
Before you begin cooking, gather your ingredients: a pot (a traditional Korean aluminum pot, ‘eun’ pot, is recommended), ramen noodles, glass noodles, scallions, and an egg. Having everything ready will make the cooking process smoother.
Step 2
Wash the scallion thoroughly and then finely chop it into small pieces, about 0.5cm thick. Using both the white and green parts will add a nice depth of flavor.
Step 3
Crack the egg into a small bowl. Use a fork or chopsticks to gently beat the egg, breaking the yolk and mixing it with the white. You can add a pinch of salt to the egg mixture for extra flavor.
Step 4
Your chopped scallions and beaten egg mixture are now ready. It’s time to start making your delicious Radangmyeon!
Step 5
Pour 6 cups (approximately 1200ml) of water into the pot, using a standard paper cup as a measure. Bring the water to a rolling boil over high heat. (If you’re cooking for children, 6 cups of water will provide a mild, pleasant flavor. For adults, you can reduce the water to 5 cups (approx. 1000ml) for a richer broth.)
Step 6
While the water is heating up, take your handful of glass noodles and rinse them lightly under cold water. Drain them well. (Dried glass noodles do not need to be pre-soaked; they can be added directly to the boiling water.)
Step 7
Once the water in the pot is at a vigorous boil, carefully add the glass noodles.
Step 8
To prevent the glass noodles from clumping together, use chopsticks to gently loosen and separate the strands as you submerge them into the boiling water. This ensures they cook evenly.
Step 9
After adding the glass noodles, maintain high heat and cook for about 2 minutes. The glass noodles won’t be fully cooked at this stage, but that’s okay since the ramen noodles will be added next and will continue to cook.
Step 10
After boiling the glass noodles for 2 minutes, add the dried vegetable and flavor packet from the ramen noodles to the pot. This will enrich the broth.
Step 11
Next, add the soup base powder. Let it simmer briefly until the powder is completely dissolved, allowing the flavors to meld into the broth.
Step 12
Once the soup powder has fully dissolved and the broth has taken on its color, it’s time to add the ramen noodles.
Step 13
As the ramen noodles begin to soften in the hot broth, use chopsticks to gently flip them over. This ensures that the seasoning coats both sides evenly.
Step 14
To separate the ramen noodles and prevent them from sticking, gently shake them with your chopsticks or lift and lower them a few times in the broth. This helps to achieve a perfectly chewy texture.
Step 15
Once the ramen noodles are loosened and slightly cooked, carefully transfer both the ramen and the glass noodles to a serving bowl. (The glass noodles should be fully cooked by now. By removing the slightly undercooked ramen noodles early, you can achieve a desirable ‘al dente’ or firm texture when you add the broth back later.)
Step 16
With the ramen and glass noodles removed from the pot, add all the finely chopped scallions to the remaining broth. Their fresh aroma will infuse the soup.
Step 17
While the broth is still simmering, slowly drizzle the beaten egg mixture in a circular motion around the edges of the pot. Pouring it along the sides helps the egg cook into delicate ribbons.
Step 18
Once the egg starts to set slightly, reduce the heat to very low or briefly turn off and then back on the stove to gently cook the broth a little more before finally turning off the heat. (Be careful not to overcook the egg!)
Step 19
Now, take the ramen noodles and glass noodles you set aside in the bowl. Using chopsticks, lift the noodles slightly and carefully ladle about half of the hot broth from the pot over them.
Step 20
Finally, pour the remaining broth over the noodles to complete your Radangmyeon. The generous amount of broth will perfectly coat everything.
Step 21
Enjoy the fantastic combination of chewy ramen, soft glass noodles, fragrant scallions, and rich egg! This ‘Cheontung Radangmyeon’ is a truly special dish that’s easy to make at home. Once you try it, you’ll understand why it’s so loved!
