Neoguri (Spicy Seafood Ramen)


•1 Neoguri package
•5, 6 pieces mussels, cleaned & debearded
•1 sheet gim (seaweed), cut into strips
•1 egg, beaten
•1 scallion, thinly sliced green only


1. Add mussels and sauce packets into boiling water. Let boil with mussels about 5 minutes to cook and deepen the broth. If using fresh mussels, wait until they open and discard closed mussels.
2. Include the noodles and cook for a 2, 3 minutes. Add the beaten egg while stirring noodles in a circular motion for even, flaky egg drops. If wanting a poached egg, carefully add the egg off to the side of the pot.
3. Meanwhile, cut scallion into thin pieces along with gim (seaweed) sheet.
4. Transfer to a serving bowl and add the scallions and gim (seaweed).


Although we are big fans of the spicy Shin-ramen noodles, Neoguri instant noodles have a unique, seafood flavor with slightly larger noodles that make for a good meal. Today we decided to make it a little more "seafoody" by adding mussels to the mix and letting it boil longer for a deeper broth. Also, if my memory serves me correct, the older version used to have a single, dried piece of laver but ours did not. As a replacement, I substituted gim (seaweed) strips that were added as a garnish. All in all, the ramen was delicious and the mussels made a real difference. The only thing that would have made it better was some fresh, crunchy kakdugi (cubed radish kimchi) that we recently just ran out of. It looks like we'll have to make a visit to the Korean grocers tomorrow.

Other Names:

Neoguri (Spicy Seafood Ramen)




Wednesday, May 16, 2012 - 5:56pm


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