Yeul Ramen

Here, we have a ramen recipe with sausage in a spicy, flavourful broth. It’s also topped with enoki mushrooms and a sunny side up egg, so it makes for a quite filling meal too.

For this recipe, we have used Ottogi Yeul Ramen, provided to us by one of our partners – MHA. The Ottogi Yeul Ramen comes with a vegetable mix packet which includes dehydrated Chinese cabbage, green onions, carrot, mushroom flakes, and red pepper. There’s also a seasoning packet that gives a great umami flavour to the ramen. The Ottogi Yeul noodles are thick and chewy which goes really well with the sweet and spicy broth.

Serving size: 1

Ingredients:

For the toppings:

• ½ tsp oil
• 1 egg
• ½ tsp sesame seeds
• 1 tbsp chopped green onions (green part)
• 1 pan-fried sausage (optional)

For the noodles:

• 2 tbsp oil
• ¼ cup finely diced onion
• 1 tsp grated garlic
• ½ tsp grated ginger
• 1 Ottogi Yeul Ramen vegetable mix packet
• 1/3 cup diced sausages
• ¼ cup chopped green onion (green part)
• 1 Ottogi Yeul Ramen seasoning packet
• 2 tsp light soy sauce
• ½ tsp chili powder
• 1/8 tsp salt
• 2 cup water
• 1 packet Ottogi Yeul Ramen noodles
• 45g enoki mushrooms

Instructions:

1. Add ½ tsp oil to a pan and heat it up over medium heat. Crack an egg and drop it into the pan, careful not to break the yolk. Cook the egg sunny side up for 2 minutes and set aside.
2. Into a pot, add 2 tbsp oil and keep it on low heat.
3.  Then, add in ¼ cup finely diced onion, 1 tsp grated garlic, ½ tsp grated ginger, and the vegetable mix packet that comes with the Ottogi Yeul Ramen. Cook while stirring for 3 minutes or until the onions are lightly brown in colour.
4. Increase the heat to medium and add 1/3 cup diced sausages and ¼ cup chopped green onions. Mix well to combine.
5. Season the mixture with the Ottogi Yeul Ramen seasoning packet, 2 tsp light soy sauce and ½ chili powder. Cook for another 5 minutes while stirring.
6. Next, pour in 2 cups of water to the pot, and add in the Ottogi Yeul Ramen noodles.
7. Then, place 45g enoki mushrooms on top and sprinkle 1/8 tsp salt. Cover the pot with a lid and continue cooking for about 3 minutes, until the noodles are soft.
8. Once the noodles are cooked, take off the lid and remove the enoki mushrooms to another plate.
9. Stir the noodles one more time to mix everything together.
10. Turn off the heat and transfer the ramen to a bowl.
11. Place the sunny side up egg and cooked enoki mushrooms on top. We also added an extra pan-fried sausage as a topping, but this is optional.
12. Lastly, sprinkle 1 tbsp chopped green onions and ½ tsp sesame seeds on top. It is best to have this ramen right after cooking, before the noodles get soggy.