Spicy Ramyun noodles with Prawns

Instant noodles make a great speedy supper – ditch the seasoning packet for your own flavoured stock to take them to new heights.

Sometimes nothing hits the spot better than instant ramyun (Korean for ramen) and a cold beer. Switching out the seasoning packet for some flavoured stock, though, makes it much tastier and healthier. I also like to build it into a proper meal by adding prawns, dumplings, veggies, meat – whatever I have to hand. Feel free to adjust the spice level to your taste.

Ingredients

Serves 1

  • 720ml chicken stock
  • 2 tsp gochujang (Korean chilli paste)
  • 1 tsp doenjang (Korean soya bean paste)
  • 1 tsp gochugaru (Korean chilli flakes), plus more for serving
  • 1 small fresh Korean red chilli or fresno chilli, thinly sliced on an angle
  • 1 packet instant ramyun/ramen noodles
  • 5 large frozen prawns
  • Handful sugar snap peas or baby spinach
  • 170g chicken, cooked and coarsely shredded
  • 2 spring onions
  • 1 large egg
  • Freshly ground black pepper
 

Method

  1. In a medium saucepan, combine the stock, chilli paste, soya bean paste, chilli flakes and chilli, and bring to a boil over high heat, whisking occasionally to dissolve the soya bean paste.
  2. Open the packet of noodles and, with the noodles still in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the prawns and sugar snap peas (if using; if you’ve opted for spinach, wait).
  3. Bring the broth back to a boil. Cut one spring onion into 5cm pieces and add to the broth, along with the chicken.
  4. When the noodles are almost cooked, about five minutes in total, add the spinach (if using), and stir to wilt.
  5. Crack the egg into the saucepan and let it poach, or give it a gentle stir to break it up and form egg ribbons.
  6. Thinly slice the remaining spring onion. Transfer the noodles to a bowl and garnish with the onion, more chilli flakes and black pepper.

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@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography20 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
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