A Korean take on a Japanese favourite. This recipe combines ramen noodles with spicy pungent gochujang, also known as red pepper paste, umami-rich mushrooms and cabbage, giving the dish a spicy Korean makeover.
Seafood Ramyeon with Korean Red Pepper
Ramen with a Korean Makeover
Serves 2 - Doodle/<15 Min - Wok to wonderful in 15 minutes - Hero ingredient: shiitake mushrooms
- 140g (5oz) dried ramen noodles, or dried wheat and/or egg noodles
- 120g (41⁄4oz) scallops
- 120g (41⁄4oz) raw fresh prawns, or any seafood, e.g. squid or cooked mussels
- 1 tablespoon Korean red pepper paste (gochujang)
- 1⁄2 tablespoon vegetable oil
- 60g (21⁄4oz) fresh shiitake or chestnut mushrooms, sliced
- 60g (21⁄4oz) savoy cabbage, finely sliced
- 1⁄4–1⁄2 teaspoon sea salt
- 1⁄4 teaspoon ground white pepper
- 2 teaspoons light soy sauce
- 1 teaspoon smoked paprika powder
- 1 teaspoon toasted sesame oil
- 1 tablespoon finely chopped spring onion, to serve
1. Place a small saucepan of boiling water over a high heat and add the noodles. Boil for 3 minutes, then drain well and set aside.
2. Place the scallops and prawns – or whatever seafood you’re using – in a small bowl. Add 1⁄2 tablespoon of the gochujang and mix it all together, using your hands to coat everything really well.
3. Next heat the vegetable oil in a wok over a very high heat and add the seafood to the pan. Fry for 45 seconds, keeping the heat super high so the seafood caramelises and gets golden brown around the edges.
4. Add the mushrooms and cabbage and lightly season with the salt and pepper. Stir everything well, cooking for a further 45 seconds.
5. Finally add the cooked and drained noodles to the wok, along with the soy sauce, paprika, sesame oil and remaining gochujang. Stir-fry for another 2 minutes, over a high heat, combining everything well. Add a tablespoon or two of water to loosen the sauce.
6. Divide the noodles between 2 serving bowls and sprinkle with the spring onion – cheffy flourish is optional. Serve immediately.