Korean-Style Doenjang Ramen
Servings: 1
Ingredients: For the soup:
- 130 g of wheat noodles
- 200 ml of water
- 200 ml of unsweetened soy milk
- 1 piece of Korean cabbage (Napa cabbage can be substituted)
- 70 g, or 1/2 onion, thinly sliced
- 2 cloves of garlic, minced (or 0.5 tablespoon of pre-minced garlic)
- 30 g (2 pieces) of shiitake mushrooms
- 30 g (1.5 tablespoons) of Doenjang (Korean soybean paste or miso)
For the garnish:
- 60 g of beef brisket, thinly sliced
- Chopped green onion
- Chili oil (optional)
- Soft-boiled egg
- Roasted seaweed (nori), cut into strips
Cooking Tips:
- Korean Doenjang is saltier while Japanese Miso is sweeter; adjust the amount based on the type of paste and your preference for saltiness.
- You may substitute soy milk with dairy milk, but the flavor profile will differ.
- If you prefer a spicy taste, add red pepper powder while stir-frying the Doenjang.
- Straining the soup and ingredients can provide a cleaner taste, but it’s not necessary for a more rustic and hearty experience.
Preparation Method:
- Cook the wheat noodles according to the package instructions until al dente, then drain and set aside.
- In a pot, bring the water and soy milk to a gentle simmer. Be careful not to let it boil vigorously as soy milk can curdle.
- Add the Doenjang and stir until it dissolves completely.
- Add the shiitake mushrooms, cabbage, onion, and garlic to the pot. Let the vegetables cook until they become tender.
- In a separate pan, quickly sear the beef brisket slices until just cooked. Remove from the pan and set aside.
- Place the cooked noodles in a bowl and pour the hot soup over them.
- Top the noodles with the cooked beef, a soft-boiled egg cut in half, chopped green onions, and roasted seaweed strips.
- Optionally, add a drizzle of chili oil for a bit of heat.
Serving: Serve the Korean-style Doenjang Ramen immediately while hot. Enjoy the umami-rich flavors enhanced by the combination of soybean paste and soy milk, balanced by the fresh garnishes. Enjoy your meal!
