Haejang Ramyeon

해장라면

(Hangover Ramen)

Aside from food, Korea is also known for its drinking culture. With this, hangovers are almost always present afterward. Haejang ramyeon has then made it to the list of hangover cures for Koreans. This dish is a simpler and cheaper adaptation of haejang guk (hangover soup). You can buy any kind of ramen available in convenience stores and use it for this recipe.

Main Ingredients

• 50 grams bean sprouts
• 5 grams dried pollack
• 3 cups water
• 1 pack ramen

Seasonings

• 5 centimeters green onion
• 1/2 piece each red and green chilies
• 1 tablespoon special seasoning (optional)
• 1 egg, optional
• 1 sheet kelp

HOW TO Prepare

1. Trim bean sprouts and wash them clean.
2. Tear dried pollack into small pieces.
3. Slice green onion and red and green chilies thinly.

HOW TO COOK

1. Put bean sprouts, pollack, and water in a pot and boil for 5 to 10 minutes over medium heat. This time, add in a special seasoning if you want.
2. Put the ramen seasoning (from the packet) and add the noodles about a minute later and boil for another 3 to 4 minutes.
3. If you like, add an egg and don’t stir the noodles until the egg is cooked. If you stir the noodles before the egg is cooked, the soup will become murky.
4. Add the thinly sliced green onion and chilies, then turn heat off.

Chef’s Notes

1. Bean sprouts and dried pollack are representative ingredients for curing hangover; using one of these can already make your ramen fit for curing hangover.
2. If you don’t want the dish to be spicy, omit the red pepper powder.

BONUS:

Secret Sauce For Ramen

Main Ingredients

• 100 grams wet brown seaweed
• 1 cup (30 grams) dried shrimp meat
• 1/2 cup cooking oil
• 1/2 cup chopped green onions
• 1/2 cup chili powder
• 1 teaspoon salt

HOW TO make

1. Soak brown seaweed in cold water until smooth. Drain and chop finely.
2. Chop the dried shrimp meat.
3. Place the cooking oil and chopped green onions in a pot over low heat.
4. When the scent of green onions in the oil comes out, add dried shrimp meat and stir-fry until the shrimp start to smell.
5. Add brown seaweed and stir-fry for another 2 to 3 minutes.
6. Add chili powder and salt and stir-fry for another 2 minutes. Check taste.
7. Keep the sauce in the freezer and use 1 to 2 tablespoons of it when cooking ramen. You can make a lot because it lasts in the freezer for a long time.

 

This Dish Appears in the Following Korean Drama/s:

• My Love from the Star (2013-2014) - SBS

   

 

CHEF REGGIE’S TIPS

ADD-ONS

• I like eating this ramen with fried pork liempo. You can ask your butcher to slice pork liempo to bacon-like strips. Season it with salt and pepper, dredge lightly in cornstarch, and let it rest in a rack for 30 minutes. Deep-fry and enjoy it with Lily’s Haejang Ramyeon recipe.
• Cucumber salad (see recipe below) makes for a great side dish. The combination of spicy ramen, crispy liempo, and sweet, tangy, and cold cucumbers is sublime! A play of hot and cold, spicy and sweet, with a tinge of tart.

  4 cucumbers

  a little sea salt

  2 to 3 tablespoons vinegar (rice vinegar works well too)

  1 1/2 tablespoons sugar

  4 tablespoons vegetable oil

  a pinch of pepper

  cilantro leaves, snipped, with stems

1. Slice cucumbers into discs and lightly sprinkle with sea salt. Let it sit for 20 minutes, then drain.
2. In a bowl, mix vinegar, sugar, oil, and pepper well.
3. Toss cucumber discs into the mixture.
4. Add cilantro leaves to finish.