HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT CREAM CHEESE SHIN RAMYUN/BUDAE JJIGAE MIX – Lady and Pups

Step 1

See note on the instruction on making mushroom powder. In a small skillet over medium heat, cook canola oil and diced pancetta until the fat is rendered out and the pancetta is lightly browned. Add anchovies and mushroom powder, mashing them into the oil with a wooden spoon, and continue to cook for a couple minutes until the mixture starts to brown on the sides and bottom of the skillet. Add the water to deglaze, making sure all the brown bits are melted into the water, then transfer the mixture into a blender.

Step 2

Add onion, garlics, cream cheese, gochugaru, gochujang, soy sauce, fish sauce, sweet paprika powder, light brown sugar, dashi granule and black peppercorns. Run the blender for a couple minutes until the mixture is smoothly pureed. Transfer into an air-tight jar and keep in the fridge until needed. Can be refrigerated for up to 2 weeks (estimate), or divided into 1/4 cup portions each, and kept in the freezer.

Step 3

TO SERVE AS SHIN RAMYUN: Whisk together 1 cup of low-sodium or unsalted chicken stock or beef stock with 1/4 cup of the mix, and simmer for 3 minutes. The consistency of the soup will be slightly thicker than commercial Shin Ramyun, due to the nature of the mix and also the cream cheese. If you like it more watery, you can surely strain it. But I usually don't. Meanwhile, cook the noodles of your choice in another pot (if you're using instant noodle bricks, you can cook it directly in the soup), then drain well and add to the soup. Serve immediately.

Step 4

TO SERVE AS BUDAE JJIGAE: Whisk together 4 cups of low-sodium or unsalted chicken stock or beef stock with 1 cup of the mix, and simmer for 3 minutes. Add green onions, onions, kimchi, SPAM, hotdogs, noodles, rice cakes, tofu and etc. Keep the mixture as a low simmer as you serve.

Step 5

When in doubt, always add more gochugaru/Korean chili powder.