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Making Korean Ramen (라면)

Ramen (라면) is something you see a lot in Korean pop culture. do you make it!?

You can buy and make it in a cup OR you can make it in a pot, but either way is yummy

(though, personally, I'm not really a fan of ramen!)

How to make it:

1. Bring the water to a boil over high heat. 2. Add the noodles and the included soup powder to the boiling water. Cover and boil for 1 minute. 3. Open the lid and stir ramyeon with a spoon. 4. Crack the egg directly into the boiling ramyeon, and cover and cook for 1 to 2 minutes. 5. Remove from the heat.

Then you get to add whatever you want like spring onion (파), cheese (치즈), fish cake (오뎅) and more!

How do YOU like to prepare your ramen?

Nice! There was this awesome ramen place that I would go to in Korea where it had hard boiled eggs, spam, wonton things, and a whole bunch of other shit that was freaking GOOD!
You could do a healthier/more homemade version by using your own noodles and soup stock to cook in. Plus veggies and eggs and shruff
I used to stuff myself with it before I even knew what kpop was and now I can't stand to even smell it 😂.
I'd love to have my ramen custom made by 5 star chef Chae Hyungwon
I love ramen. I buy the non fried ramen and cook it with an egg. After its finished I add about 1/2 a table spoon of 고추장 to make it a little more spicy
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Spicy Shrimp And Saucy Guacamole Ramen Noodle Bowl
Ingredients for the guacamole sauce 1 avocado, peeled and cubed (discard the pit) 2/3 cup canned coconut milk, well-shaken juice from 1/2 fresh lime (the other half will be used for the shrimp) juice from 1/2 fresh lemon (optional, but adds brightness) 1 scallion, roughly chopped 1 heaping tablespoon roughly chopped cilantro leaves and stems 1 teaspoon chopped garlic (about 1 medium to large clove) 1 teaspoon chopped jalapeno or serrano pepper (seeds removed) 1/2 teaspoon kosher salt for the shrimp 1 tablespoon, plus 1 teaspoon, olive oil 1 pound medium-large raw shrimp, peeled, deveined, rinsed, and patted dry 1 teaspoon southwest seasoning blend or chipotle chili powder (I used Mrs. Dash's Southwest Chipotle Blend) 1/2 teaspoon pimenton (smoked paprika) juice from 1/2 fresh lime big pinch of kosher salt for the noodle bowl 3 packages ramen noodles, 9 ounces total (discard the flavor packets) 1 tablespoon chopped cilantro leaves 1 tablespoon chopped dill leaves 1 cup cherry tomatoes, sliced in half 1 small or mini cucumber, sliced cooked bacon bits (pork or vegetarian) for garnish (optional) Instructions for the guacamole sauce Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside. for the shrimp Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump. Remove from heat and set aside. for the ramen noodle bowl Prepare the ramen noodles according to package directions. Drain, and let cool for several minutes. Transfer to a large mixing or serving bowl. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).
Significant Impact of COVID-19 on Rice Protein | Food and Beverages Industry
COVID-19 Impact on Rice Protein in the Food and Beverages Industry The COVID-19 pandemic has influenced the whole planet with its major impacts on the economy and businesses across the globe. The COVID-19 spread worldwide in unprecedented ways due to its high infectious and contagious nature and lack of availability of its vaccine. As a result, the greatest medical challenge in the 21st century is yet to be faced by physicians worldwide. Though the emergence of the virus can be traced back to Asia, many European countries along with the U.S. have been struck massively by the pandemic. The virus has spread across all regions ranging from North America, Europe, Asia-Pacific, Middle East, and Africa up to South America. The COVID-19 has been declared as a pandemic by World Health Organization (WHO) due to its increased spread across the globe. After the declaration of the pandemic, various countries announced the complete lockdown such as India, China, and other Asian countries to decrease its spread. According to the situation report of 27th October 2021 by WHO stated 244.3 million cases of the corona have been reported globally and 4.9 million patients are dead due to the coronavirus. On a slightly positive note, a total of 6.7 billion vaccine doses have been administered as well. The COVID-19 pandemic has affected the global rice protein market significantly. The persistence of COVID-19 for a longer period has affected the supply chain as it got disrupted. It became difficult to supply the raw material for rice protein to the manufacturers, which has halted the manufacturing process. During the COVID-19 pandemic, the end-users of rice protein such as the sports & energy nutrition, bakery & confectionery, beverages, and dairy alternative industry are expecting a decline in the market due to the movement in restriction, de-globalization, loss of income, restriction on import and export of products, restriction in the supply of raw materials, among others. All these factors have impacted the market supply chain negatively. The COVID-19 has led to the lockdown worldwide, impacting the rice protein market tremendously as it leads to lack of availability of raw material, labor shortage, shipping problems, highly inflated prices, and others. Although The demand for rice protein has increased drastically after the COVID-19 owning to its functional property coupled with the growing demand for alternatives to animal protein and other plant protein such as soy and whey. Moreover, consumers are more inclined towards protein-rich food products and healthy food options. Growing demand for rice protein-coupled with changing lifestyles and healthy eating habits will ultimately increase the demand for rice protein. However, inflated prices of rice protein make it hard to afford for the consumers in developing countries and middle-class consumers coupled with a lack of awareness about rice proteins, which is expected to hamper the market's growth. AFTERMATH OF COVID-19 Post the pandemic, the demand for rice protein would be increasing as there won't be any more restrictions on movement, and the procurement of raw material would be easy. The manufacturers could easily provide rice protein to the end-users such as sports & energy nutrition, bakery & confectionery, beverages, dairy alternative, and other industries. In addition, consumers' eating habits and lifestyles have been changed as they opt for gluten-free products enriched with protein content coupled with a rising trend of veganism will increase the demand for the rice protein market globally. 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CONCLUSION COVID-19 pandemic has affected almost all industries, including the rice protein, across the world. Also, the outbreak has affected the economy on a global level. The COVID-19 pandemic has led to the lockdown worldwide, impacting the demand and supply of rice protein. But after the lift of the lockdown, the demand for rice protein has suddenly increased as the demand for protein-rich food products increased. With the growing trend of veganism and change in consumers’ lifestyles and eating habits, the demand for rice protein has increased, boosting the market's growth. Moreover, after the COVID-19 pandemic, consumers prefer functional food products that include rice protein as an ingredient coupled with the rising awareness of the health benefits of rice protein among consumers is expected to propel the growth of the market. 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A ramen / pho hybrid, this vegetarian and gluten-free soup recipe starts with a gingery miso broth packed with brown rice pasta, smoky tofu, sesame broccolini, and roasted sweet potato! Makes 4 meal-sized servings Miso Broth: Perfect recipe right here! Noodles and Veg: 2 medium garnet or jewel sweet potatoes (1 pound) 1 tablespoon sunflower oil salt, as needed 2 bunches broccolini (1 pound) 2 tablespoons roasted sesame oil, plus more for finishing the soup 1 tablespoon sesame seeds (black or otherwise), plus more for sprinkling over the soup 6-7 ounces flavored firm tofu (I like Tofu Yu's hickory smoked tofu), in bite-sized pieces 8 ounces dry rice noodles (I use Happy Pho brown rice noodles with seaweed) 2 scallions, sliced thinly on the diagonal and soaked in cool water ichimi togarashi (or other chile flakes or hot sauce) Make the miso broth: Bonjon Gourmet! Make the goodies: Position racks in the upper and lower thirds of the oven and preheat to 400ºF. Scrub the sweet potatoes and slice them into half-inch thick rounds. Place on a baking sheet, toss with 1 tablespoon of the sunflower oil and a big pinch of salt. Roast until tender and bronzed, 25-30 minutes, flipping the slices over when the bottom sides are golden. Meanwhile, trim the tough ends off of the broccolini, give them a rinse, and lay them on a baking sheet with a bit of water still clinging. Drizzle and toss with the sesame oil and a few pinches of salt, then sprinkle with the sesame seeds. Roast in the oven until turning golden around the edges and crisp tender, 10-15 minutes. Cut each broccolino into 2 or 3 pieces. Finish the soup: Cook the noodles according to the package instructions (I like to salt the water to give them a bit of flavor). Divide the noodles between four large bowls and top with a pile of broccolini, a fan of sweet potato slices, the tofu, and the scallions. Reheat the broth if necessary to just below a simmer and pour it over the bowls. Finish the bowls with a sprinkle of sesame seeds and a drizzle of roasted sesame oil. Serve with the ichimi togarashi for those who like a kick.
How To Learn A New Language At Home
I've been trying to improve my French recently, and came across these awesome YouTubers called DamonandJo. They have self-taught themselves nearly 6 languages! I believe they speak French, Spanish, Portugese, Italian, German, and of course English! You can either watch the video above (which I suggest cause they have the BEST sense of humor) or check out their tips below: 1. Follow Famous YouTubers in the language you want to learn! There are tons of youtubers in other languages, and often if they are famous enough, there will be english subtitles. Listen to them to hear real people speaking the language rather than a text book! They're usually super entertaining too so it helps :) 2. Follow those YouTubers or famous people on twitter so you see that language each day! The easiest way to get used to a foreign language is to see it all the time and this really helps! 3. Change your phone/facebook/etc language to your desired language! Since you probably already know where everything is in your phone or facebook, you wont be confused and you'll learn a ton of new vocab! 4. Listen to audio books in the language you want!!! Audible has a ton of foreign language books. Try starting with a book you already know well (like Harry Potter for me - I'm trying to read that in Korean right now...) and listen throughout your day! 5. Sign up for foreign magazines or newsletters! Or even better download their app in another language! For example, my boyfriend gets push notification from Le Monde which is a french newspaper :) Even if you only read the headline, its practice. 6. Try cooking a meal using a recipe in a different language! You start to learn that a lot of words you actually already know (for example, sauté means the same thing in french and in korean bokkeum (like bokkeumbap) means fried! so literally "fried rice!" 7. Watch TV shows in the language Duh!!!! 8. Talk to yourself and dont be afraid! Practice speaking whenever you can, even to people who are strangers! be brave! What languages are you trying to learn?!
삶의 질을 향상시키는 라면 레시피 9
라면 밖에 없어서 라면 먹는 게 아니야 꿀 같은 휴일. 배는 고픈데 시켜 먹긴 싫고 요리는 귀찮고 어김없이 찬장의 라면을 찾기 시작했다. 몸에 좋고 나쁘고 그런 건 중요하지 않다. 나의 휴식을 허기 따위가 방해하게 둘 수 없기 때문이다. 하나 남은 라면을 발견하고 반색하며 냄비에 물을 받는데 곰곰이 생각해보니 주말의 나의 라면의 왜 이렇게 초라해 보이는 건지. 살기 위해, 의무감에 먹는 건 사료라고 강신주 아저씨가 그랬다. (크게 동의하진 않지만) 식사를 차려 먹어야만 한다는 충동이 강하게 일었다. 물론 라면도 기분 좋은 한 끼 식사가 될 수 있다. 당신의 사료를, 식사로 만들어주는 라면 레시피를 소개한다. 마요네즈 라면 1. 평소대로 라면을 끓인다. 2. 마요네즈를 뿌린다. 고소하고 짭짤한 맛을 더 보려면 스프와 물의 양을 조금 줄이면 된다. 토마토 라면 1. 올리브오일을 두른 냄비에 토마토와 루꼴라를 조각내어 넣고 볶는다. (루꼴라는 없어도 무관) 2. 볶이면서 토마토 단내가 나기 시작하면 물을 붓고 정상적으로 끓인다. 3. 토마토에서 수분이 나오기 때문에 물을 약간 적게 넣는 것이 더 맛있다. 아주 깔끔한 라면 맛을 느낄 수 있다. 토마토가 익으면서 라면 국물이 배어 김치의 식감을 낸다. 개인적으로 가장 좋아하는 레시피. 누룽지 라면 1. 라면을 끓인다. 2. 반쯤 익었을 때 누룽지를 바닥에 깐다. 3. 다 익었을 때 꺼내서 먹으면 고소한 누룽지 라면이 된다. 라면+밥을 한방에 해결하는데 맛도 고소하고 식감도 좋다. 새우깡 라면 1. 라면을 끓인다. 2. 새우깡을 넣는다. 3. 눅눅해지면 풀고 먹는다. 상상하는 그 맛이다. 라면에서 새우깡 맛이 난다. 생굴 라면 1. 냄비 2개를 이용해서 물을 끓인다. 한 쪽 냄비에는 면만 끓이고 약간 덜 익었을 때 건져낸다. 2. 면을 찬물에 헹군다. (면이 꼬들꼬들해진다) 3. 다른 쪽 냄비에 물이 끓으면 스프와 생굴을 넣고 삶는다. 4. 면에 국물을 부어 먹는다. 귀찮게 왜 냄비 두 개 쓰냐면, 그래도 굴이니까(굴차별) 기분 내보는 건 아니고. 면을 따로 삶으면 굴의 향을 더 제대로 느낄 수 있다. 면도 꼬들꼬들해지고. 팥 라면 1. 물에 팥앙금을 넣고 끓인다. 2. 면과 스프를 넣는다. 팥은 삶기 힘드니까 완제품(팥빙수용 팥앙금이나 양갱이라든지...)을 사는 걸 추천. 악귀가 물러가는 맛이 난다. 요거트 라면 1. 끓는 물에 면을 삶고 꺼낸다. 2. 달군 프라이팬에 올리브오일을 두르고 볶는다. (다진 마늘이나 양파가 있으면 더 좋다) 3. 플레인 요거트를 넣고 볶아준다. 이건 파스타 아니냐고? 헤헤 넘어가 줘. 크림 파스타 비슷한 맛이 난다. 싱거우면 소금으로 간을 하자. (화제의) 김치 버터 라면 1. 일반 라면과 같이 끓이는데 라면이 반 정도 익었을 때 건져낸다.(국물은 버리면 안 돼) 2. 팬에 버터를 두르고 김치를 볶는다. (버터를 많이 넣으면 느끼하다) 3. 건져낸 라면을 볶은 김치에 넣고 같이 볶는다. 4. 라면 국물을 넣어가면서 간을 조절한다. 5-7스푼 정도 넣으면 된다. 상상하는 그 맛. 김치볶음 라면인데 버터가 달콤하고 고소한 맛을 더한다. 우유 치즈 라면 1. 스프를 넣고 물이 끓기 시작하면 우유를 200ml 넣는다. (싱거울 수도 있으니 스프는 다 넣어도 된다) 2. 다 익었을 때쯤 슬라이스나 모차렐라 치즈를 얹는다. 3. 전자레인지에 30초 돌리고 먹는다. 느끼한 걸 좋아하는 사람에게 추천. 크림 파스타 대용으로 먹을 수 있다. 개인적으로는 이런 레시피도 좋지만, 예쁜 그릇에 담아 먹으면 라면도 그럴싸해진다. 보여주기 위해 먹는 음식은 아니지만, 기분이란 게 있으니까 말이다. 그래도 라면 너무 많이 먹진 말고, 몸 상하니까. 대학내일 윤시현 에디터 [대학내일] 20대 라이프 가이드 매거진