daily slice-of-life photo blog of a Gen-X dad
Today’s ramyun was topped with green onion and Muenster cheese, and it was absolutely delicious! The cheese didn’t fully melt like American cheese, nor did it cling to everything like mozzarella – it was a very nice balance. And beneath all that cheesy goodness? A hidden egg. Yum!
Today’s Ramyun was special because I boosted it up with tuna, egg, sesame oil, and green onion. I followed the suggestions from Just One Cookbook, and I can recommend! Yum!
Today I had a nice, spicy ramyun while watching the Japanese dorama 恋せぬふたり / Two People Who Can’t Fall in Love. A nice way to spend the afternoon. The tv show was really good, btw!
I had to satisfy an intense craving for ramyun at lunchtime, so I took out the special ramyun pot and got to work. I added egg of course, but totally blew it and forgot to add cheese. What a missed opportunity! Never again.
However, the hot noodles and spicy broth, mixed with the runny egg yolk really hit the spot. And the ramyun pot made it taste about 5% better than using a regular pot.
We got this small 14cm-sized pot with lid which is excellent for making Korean noodles. It fits a regular Shin Ramyun perfectly, and the lid makes it easy to cook an egg in your noodles to your desired doneness.
But what makes this pot truly valuable is that it looks so nice that you don’t feel bad about eating straight out of it. I actually don’t mind eating out of a pot, but I have to admit that it is a little tacky. Maybe okay for a college student, but for people of a certain age, it’s just not good. 😂
