yesterday me and Jeremy went over to Koreatown to hunt down some octopus. Back home my Theio Soulis constantly has some on hand, and I ’ ve brought some down here before when I ’ ve gone home to visit, but I ’ ve never tried to find any about here in LA. After some exhaustive google-searching, I found that the Koreatown Galleria had some in their marketplace downstairs. So we hopped in the cable car and drive complete. The commercialize itself was pretty amaze, they had a huge number of fruits, vegetables, meat products, and versatile ingredients that I had never seen earlier. At the seafood counterpunch they besides had octopus prepackaged by the leg, which was GREAT. While I was staring at the wide align of seafood items, Jeremy was wandering around the storehouse looking at all the other fun stuff. One of the things he found, which he brought over to me immediately because of my affection for delicate/unique ingredients, was a box of 20 flinch eggs for three dollars. THREE dollars ! ! ! ! I was pretty ecstatic, because I ’ d seen them before at farmers markets and they were constantly laughably overpriced, particularly considering how short comestible matter is in each egg. so, along with my octopus leg I besides picked up the quail eggs and, after walking through the amaze ramen-filled food court, decided to try my hand at making a ramen from boodle. It ’ s not specifically korean, but more of a blend of diverse asian ramen styles. I used japanese red pepper, Thai pisces lawsuit, and malaysian runt spread among other things to create the broth, which tasted fantastic. Just the correctly symmetry of piquant and mouth-watering. It smells perplex, excessively.
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Ramen with Poached Quail Eggs
Prep Time
10
minutes
Cook Time
40
minutes
Total Time
50
minutes
Ingredients
-
15
Quail Eggs -
4
green Onions
chop -
2
Garlic Cloves
minced -
1
japanese Red Chili Pepper -
1
linden -
2.8
Ounces
Ramen Noodles
dried -
.4 Ounces Dried Salted Seaweed
I got mine from Trader Joe ’ south -
8
Cups
of Water -
1
tablespoon
Olive or Sesame Oil -
2
Teaspoons
vinegar -
1
and 1/2 Teaspoons Hondashi Seasoning -
1
and 1/2 Teaspoons Soy Sauce -
1
teaspoon
oyster Sauce -
1
teaspoon
fish Sauce -
1/2
teaspoon
Shrimp Paste -
1/4 to 1/8
teaspoon
anchor Ginger
Instructions
- Wash the pepper and remove the stem. Place the pepper in a food central processing unit or blender with the tablespoon of oil and blend until a roughly puree is created. Set it digression .
- Heat 5 cups of the water in a large pot until warmly but not boiling. Add the bolshevik pepper puree, garlic, Hondashi, soy sauce sauce, pisces sauce, oyster sauce, shrimp paste, and grind ginger and stir until blended. Continue to heat the broth until it begins to boil, then lower the heating system and allow it to cook at a simmer for 20 minutes .
- In the interim, you can begin poaching the quail egg. Take 10 of the quail eggs and set them aside for poach, the remaining 5 will be whisked into the soup at a late point. Fill a small toilet with about 3 cups of body of water and 2 teaspoons of vinegar. Bring to a churn. Crack 2 of the quail eggs over a slot smooch and submerge the spoon and the flinch eggs in the water, moving it around lightly from side to side to get the testis whites to cover the yolks .
- once the eggs whites have precisely cooked adequate to hold the yolks in plaza, about 2 minutes, remove them from the urine and set them aside on a small plate. Repeat this action until all 10 of the flinch eggs are poached .
- once the broth has cooked for 20 minutes, add the park onions and .3 ounces of the dried salted seaweed and allow to simmer for another 10 minutes. then add the ramen noodles and cook according to the ramen ’ south package directions, ( my noodles took about 5 minutes to cook ). Once the noodles are done, crack open the remaining 5 quail eggs and whisk them into the soup until they are wholly cooked, about 30 seconds. Remove the soup from the heating system and gently stir in the poach quail eggs, taking care not to break exposed the egg yolk. Serve the soup immediately, garnished with a slice of birdlime and a few slices of dry seaweed on the side.
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