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Posted

I particularly like the spicy soup based used for the noodles.

What should I look for to make a similar soup base? I see dried Korean chilli, chilli paste, etc.

Can anyone suggest a popular brand that I may find in my Vancouver British Columbia location?

Posted

there is a product for such a thing? I would just add powdered beef stock or anchovy stock (usually found in most korean grocery stores) and add some gochugaru to taste.

BEARS, BEETS, BATTLESTAR GALACTICA
Posted

Yeah, the powdered stocks (dashida) are pretty good. Recently I bought a clam-flavored one that I really like. In Korea they have mushroom-flavored powder (same brand as the other ones) but I haven't been able to find it in America. I still have some left that I brought back from Korea last time......

And of course, if you want an even more flavorful stock, add some vegetables :biggrin: .

- Phage

Gac

Posted

those packets of dashida are a life saver for me..if I am REALLY really lazy, I will use either anchovy or beef dashida as a base for kalgooksu or sujaebi - my mom would kill me if she found out

BEARS, BEETS, BATTLESTAR GALACTICA
  • 2 weeks later...
Posted

IMHO the real secret to the Ramyun soup packets are Miwon aka ajinomoto aka MSG.

But aside from that the obvious candidates are the ingredients listed + dashida.

Personally since Ramyun is so plentiful and cheap I would never make it myself - if I were gonna take the time to make the soup I might as well try something other than to aim for results out of a soup packet. :)

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