San-la-tang! What does it taste like? A new world of cooking w
I made Sannatang, which is characterized by a sour and spicy taste, because I thought it would be possible with Shin Ramyun, which is characterized by a spicy taste. Although it is a little different from the original taste of sannatang, the taste of sannatang made with Shin Ramyun is also unique and good.
1 serving
Within 15 minutes
농심
Ingredients
  • Shin Ramen
    1ea
  • Host
    30g
  • leek
    10g
  • Garlic
    6g
  • Ginger
    4g
  • Cheongyang red pepper
    4g
  • Bok choy
    8g
  • Shrimp.
    40g
  • egg
    1ea
  • Cooking oil
    10g
  • Vinegar
    15g
  • potato starch
    20g
  • red pepper oil
    little
Cooking Steps
STEP 1/10
Wash and drain the bean sprouts after removing the head and roots, and wash the cheongyang peppers and slice them thinly into 0.2cm thick rings.
STEP 2/10
Wash and chop the green onion, wash the garlic, cut it into 0.3cm thick pieces, wash the ginger after peeling and chop it into 0.1cm thick and 1cm long.
STEP 3/10
Wash bok choy and slice only the leaves thinly, and cut shiitake mushrooms into 0.5cm thick as they are after removing the top.
STEP 4/10
Shrimps remove the head, skin, and intestines.
STEP 5/10
Beat in the eggs well
STEP 6/10
After heating the frying pan, add cooking oil, add garlic, ginger, and Cheongyang red pepper, stir-fry over medium heat for 20 seconds, and add soy sauce to make the flavor.
STEP 7/10
Add green onion, shrimp, and shiitake mushrooms, stir-fry over medium heat for 30 seconds, add water (550ml) and Shin Ramyun powder powder and boil.
STEP 8/10
When it boils, lower the heat, add vinegar, turn the eggs, add water starch, and concentrate.
STEP 9/10
When it boils in another pot, boil the noodles for 4 minutes, rinse slightly in cold water, and drain.
STEP 10/10
Put the noodles in a bowl, put the sauce of 8 on it, put bok choy on it, and sprinkle a little bit of chili oil to complete it.
For water starch, mix water and starch in a 1:1 ratio and stir it
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