Noodles
Rajuk (Ramyeon Rice Porridge)
Dissolve the ramyeon seasoning in water, break up the rice in it and simmer, then add the noodles. Swirl in beaten egg at the end and finish with Korean leek for aroma.
한국어로 보기 (Korean version)
Steps
- 1
Thinly slice the leek, and beat the egg in a bowl.
- 2
Put the water and the ramyeon seasoning powder and dried flakes in a pot and bring to a boil over medium heat.
- 3
Add the rice and simmer for 3 minutes, breaking it up with a spatula, until it thickens like porridge.
If there are clumps of rice, lightly mash them with the back of the spatula.
- 4
Add the noodles and cook for 2 minutes, then pour in the beaten egg in a circle and cook 1 more minute, stirring.
- 5
Top with the leek and crumbled seaweed and turn off the heat.
Substitutions
| Instead of | Use | How |
|---|---|---|
| day-old cooked rice | 100 ml rice, soaked for 30 minutes | Add 100 ml more water and simmer 8 minutes longer at the step where you add the rice, until the grains are soft. |
| 1 egg | 2 eggs | It gets thicker, so add 50 ml of water. |
Storing leftovers
The noodles and rice keep soaking up the broth and it thickens quickly, so it's best eaten right away. If there are leftovers, cool them, store airtight in the fridge, and eat within 1 day; add a little water and bring back to a boil over medium heat until hot in the center. Freezing ruins the texture of the noodles and rice, so don't freeze it.
Serve with
Danmuji (yellow pickled radish) and kimchi. It's already well seasoned, so keep salty sides to a minimum.
Making more or less
For 2 servings, use a bigger pot and double everything, stirring so the noodles don't clump together.
Questions
My rajuk is too salty. What can I do?
Ramyeon seasoning is meant for a soup, so it easily gets too salty once the rice absorbs the broth and it reduces. Add only two-thirds of the seasoning, then taste and add more. If it's already too salty, add 50 ml of water and stir in a little more rice.
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