10000recipes Official Ramyeon Snacks — Ramyeon Jeon at 5:44
The official compilation labels the ramyeon pancake segment at 5:44.
Official cooking video · 만개의레시피 (10000recipes) · YOUTUBERamyeon Jeon: Crispy Korean Scallion Noodle Pancake (1 serving)
Boil instant Korean ramyeon noodles, drain, mix with scallions and part of the seasoning packet, then pan-fry into thin, crisp cakes. This egg-free snack differs from crushed dry ramyeon chips and saucy rabokki.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Wash, dry and finely slice scallion. Set out the noodle block and powdered seasoning separately.
- 02
Boil noodles in water for the package's suggested cooking time. When there is no firm core, drain thoroughly in a colander.
- 03
Toss drained noodles with half the powdered seasoning sachet and 25 g sliced scallion. Do not add the rest of the seasoning.
- 04
Heat 1 tbsp oil over medium-low heat. Split noodles into two small, separate portions and press them thin with a spatula. Cook until the underside turns golden.
- 05
Carefully flip each small pancake and cook until the other side is crisp and golden. Remove when the surfaces are dry and the noodles hold together; cool briefly before eating.
Before you cook
Avoid burns when draining boiling noodles; drain well to limit oil splatter. Check the noodle package for wheat, soy, egg, milk, fish or shellfish allergens. Eat promptly or refrigerate within 2 hours, and reheat leftovers thoroughly.
Allergens: wheat, soy, egg/milk/shellfish depending on packaged ramyeon product
Image & source credits
These illustrations stand in for food photos.
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