In this recipe, Mexican cook and content creator Borrecito, whose real name is Jesus Manuel Ponce Ruiz, puts a dark twist on Korean instant noodles.
This dry-style "Black Ramyun" is made with toasted black sesame paste and black garlic. The noodles are coated in a rich, glossy sauce and topped with an egg yolk for added creaminess. The idea, Borrecito explained, is to "create a dish with an intense, nutty, savory flavor and a beautiful, almost completely black appearance."
Main ingredients
- 1 pack of Shin Ramyun
- Toasted black sesame paste
- Black garlic
- Soy sauce
- Peanut oil
- Rice vinegar
- Shin Ramyun seasoning
- Noodle cooking water
- 1 egg yolk
Instructions
Step 1: Cook the Shin Ramyun noodles in boiling water until slightly firm. Reserve some of the cooking water before draining.
Step 2: In a separate bowl, combine toasted black sesame paste, mashed black garlic, a little soy sauce, peanut oil and a touch of rice vinegar.
Step 3: Add a little of the Shin Ramyun seasoning for a spicy kick, followed by some of the reserved noodle cooking water. Mix until a thick, smooth sauce forms.
Step 4: Add the cooked noodles to the sauce and toss until evenly coated in a rich, glossy black glaze.
Step 5: Transfer the noodles to a serving bowl and place a raw egg yolk in the center.
Step 6: Break the yolk and mix it into the noodles just before eating for an extra layer of richness and creaminess.
What I love about this recipe is that it looks quite dramatic, but the ingredients are actually very simple. It’s a great example of how you can transform instant ramyun into something completely different by experimenting with flavors, textures and presentation. And most importantly, it’s absolutely delicious!
khnews@heraldcorp.com
