Korean Cucumber Salad Ramyeon
A recipe for Korean Cucumber Salad Ramyeon from the cookbook, Instant Noodles & Beyond! Instant noodles are paired with a light cucumber salad and eggs for a refreshing and spicy blend of flavors.
Servings 1 Serving
Ingredients
- 1 Kirby cucumber
- 1/2 teaspoon salt
- 3 chives
- 1 garlic clove
- 1 scallion
- 1 package instant noodles I used Paldo Bibimmen
- 1 teaspoon finely ground gochugaru Korean chili flakes
- 1/2 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 ramyeon egg
- toasted sesame seeds
Instructions
- Cut the cucumber in half, then slice it into thin half-moons.
- Place in a mixing bowl, add the salt, and mix well. Set aside for 10 minutes.
- Discard the bottom of the chives and chop them into 1-inch pieces.
- Mince the garlic.
- Thinly slice the scallion.
- Boil water and cook the noodles.
- Drain the noodles. Rinse them under cold running water until thoroughly cooled.
- Shake off the excess water.
- Put the noodles in the serving bowl and mix with the seasonings.
- Squeeze out the excess water from the cucumber.
- Add the garlic, chives, scallion, gochugaru, sugar, soy sauce, toasted sesame oil, and vinegar. Mix well.
- Add the cucumber salad on top of the noodles.
- Put the ramyeon egg on top. Garnish with toasted sesame seeds.