Ramen or Ramyun (라면)
Sunday was the third day of being “snowed-in” from DC’s Snowpocalypse of 2010. I’m debating whether I should venture out today. I don’t need groceries (although, I ran out of milk yesterday). I could make tea at home. I can’t play today because I have an annotated bibliography due at 5:30pm via email. I may venture to my roof to check the damage and take some lovely photos.
Allora! Let’s learn about the sodium packed, sometimes spicy, very affordable, and addicting RAMEN or as Koreans would say, ramyun. The following are from wikipedia:
Ramen (ラーメン, rāmen?, IPA: [ɽaꜜːmeɴ] ( listen)) is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū?), dried seaweed (海苔, nori?), kamaboko, green onions and even corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.
Now, this has become a trendy thing in New York and I’m assuming in LA and San Francisco as well. How is ramen trendy?? I’ll show you.
This is not the kind of ramen that comes in a package and “just add boiling water”, here’s your instant meal. No. This is a real dish of ramen noodles in hot broth, pork, scallions, seaweed, and poached egg. Deliciousness for JUST under $20 at Momofuku in NYC. From what I hear, there are other ramen noodle bars and better ones in NYC, but this was pretty tasty when I went in 2008.
Anyway, I had some packages of Korean ramyun at home. Usually, I would eat the Shin-ramyun, the really spicy kind, but my mom bought me the mild spice concerned about my digestive issues I suspect. Oh, and the Korean version of ramen from Wikipedia:
In South Korea, instant noodles are more common than non-instant ramen noodles, so the word ramyeon (라면), cognate with Japanese ramen, generally means the instant kind. Ramyeon is typically spicy. Shin Ramyun (신[辛], literally “spicy”) is the bestselling brand in Korea. It has also become popular in China and the United States. The leading manufacturer of ramyeon in Korea is the Nong Shim company, which exports many of its products overseas. In the 1960s, instant ramen was introduced to South Korea from Japan, and its quick and easy preparation, as well as its cheap price, made it soon catch on. Most South Korean food stalls make instant ramyeon and add toppings for their customers. Instant ramyeon also tends to be added to budae jjigae (literally “army base stew”), a stew made with assorted ingredients which was invented in the 1950s in the vicinity of U.S. military camps stationed in South Korea.
Ta da! Ramyon with poached egg and dried seaweed. Pretty good. If I had scallions and mushrooms, I would add those in. Mm, did you know there’s a Ramen Noodle Bar opening up on 7th Street downtown near the National Mall? Yup, it’s set to open this year: WAGAMAMA. I can’t wait! In the meantime, anyone want to hit up Annandale for some budaejjigae?
I think this concludes my entries for being snowed-in. I believe my next entry will be about V-day cookies (for work). Stay hungry for more!