Sari Gomtang Yukgaejang Ramen: A Deeply Spicy and Flavorful Noodle Soup
How to Make Sari Gomtang Yukgaejang Ramen at Home: A Rich and Flavorful Recipe
This recipe combines the rich, milky broth of Sari Gomtang ramen with the aromatic flavor of stir-fried green onions and the fiery kick of gochugaru (red pepper flakes) for a truly satisfying Yukgaejang-inspired noodle soup. It’s perfect for a hearty meal or as a hangover cure!
Key Ingredients for Sari Gomtang Yukgaejang Ramen
- 2 packs Sari Gomtang ramen
- 1 cup chopped green onions (scallions)
- 4 Tbsp cooking oil
- 1 cup beef (thinly sliced, like for shabu-shabu, or stewing beef cut into bite-sized pieces)
- 3 Tbsp gochugaru (Korean red pepper flakes, adjust to taste)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 egg (lightly beaten)
- 1.1 liters water (about 5.5 cups)
Cooking Instructions
Step 1
Start by preparing your green onions. In a pan, combine 1 cup of chopped green onions with 4 tablespoons of cooking oil. It’s crucial to cook this over low heat. This step is all about creating ‘pa-gi-reum’ (scallion oil), which imparts a wonderful aroma. Scallions can burn easily, so low heat is key to slowly release their sweetness and flavor without scorching.
Step 2
Once the scallion oil is fragrant and the green onions begin to turn golden and soften, add the beef. Increase the heat to medium and stir-fry the beef until it’s cooked through. Using thinly sliced beef, like that for shabu-shabu, cooks very quickly. Be careful with the heat; if it’s too high, the scallions might burn before the beef is cooked. Break up any clumps of beef as you stir-fry.
Step 3
Now, it’s time to add the spicy element. Stir in 3 tablespoons of gochugaru. If you enjoy extra heat, this is also the time to add finely chopped Cheongyang peppers. Gochugaru can also burn easily, so reduce the heat back to low. Stir and cook gently, allowing the beef, scallions, and gochugaru to meld together, forming the flavorful base of your Yukgaejang ramen.
Step 4
Add 1 tablespoon of soup soy sauce (guk-ganjang) to deepen the savory notes. Stir gently, allowing the soy sauce to coat the ingredients and distribute evenly. You’ll notice the color becoming richer as the gochugaru blooms in the oil.
Step 5
Pour in the liquid base for the soup. Add 1.1 liters (approximately 5.5 cups) of water. For quicker cooking, I used pre-boiled hot water. Using hot water helps the soup come to a boil faster and extract flavors more efficiently.
Step 6
Bring the soup to a rolling boil over high heat. A well-boiled broth is essential for bringing out the best flavor in the ramen.
Step 7
Once the broth is boiling vigorously, add the two packs of Sari Gomtang ramen noodles. Gently separate the noodles to prevent them from sticking together.
Step 8
Add the soup base packets that come with the ramen. This will further enhance the rich and savory flavor, complementing the Yukgaejang base you’ve created.
Step 9
Cook the noodles for about 4 minutes, or until they reach your desired tenderness. To prevent the noodles from becoming soggy, it’s best to adhere to the recommended cooking time. Once cooked, carefully remove the noodles from the pot and set them aside in a serving bowl.
Step 10
Into the remaining broth, slowly pour the lightly beaten egg. Let the egg set slightly for a moment before gently swirling with chopsticks. This will create delicate strands of cooked egg, similar to egg drop soup.
Step 11
It’s time to assemble your masterpiece! Arrange the cooked noodles attractively in your serving bowl. Finally, ladle the hot, egg-infused Yukgaejang broth generously over the noodles. Your delicious homemade Sari Gomtang Yukgaejang Ramen is now ready to be enjoyed!
