Additional Ingredients You Will Need-
For Vegetarian: Mushroom, Diced, Bell Peppers, Green Spring Onion, Spring onion greens Paneer/Tofu.
For Non-Vegetarian: Chicken or any meat of your choice.
Instructions:
To make Gochugaru Marinated Paneer-
*Toss paneer pieces with Gochugaru chilli flakes, some seasoning sauce , light soy sauce . And let it rest for 20 minutes.
*Heat a non stick pan and cook these marinated paneer pieces on medium heat until they are golden and crisp from both sides.
Prepare the Ramen-
*To cook dried ramen noodles, bring a medium to large pot of water to a rolling boil.
*Optionally, add a pinch of salt for seasoning. Add the noodles to the boiling water and gently stir to prevent sticking. Cook noodles for 5 to 7 minutes with medium or low flame.
*Taste a strand a minute before the recommended time to check for doneness; the noodles should be tender but slightly chewy. Drain them in a colander and rinse with cold water.
Make the Gochujang Sauce-
*In a bowl, mix the Gochujang (10 grams),light soy sauce, seasoning sauce, vinegar to create a spicy and tangy flavourful sauce.
Prepare the Broth-
*Heat pan and add chilli oil and saute bell peppers , mushrooms, onion slices now add in light soy sauce, seasoning sauce, ramen broth powder, Gochugaru , mix everything well, add hot water and let the broth cook for 10 minutes on low heat. And it's ready.
For Non-Vegetarian:Coat your chosen protein with an even layer of
Gochugaru and a drizzle of seasoning sauce or a season mix of your choice, allowing it to marinate for 10-20 minutes. Heat a pan or grill over medium-high heat, adding a small amount of oil if using a pan.
*Place the marinated protein on the hot surface, cooking until fully done and flipping halfway through.Add salt as per taste.
Assemble Your Ramen-
*In a bowl, add ramen noodles, followed by drizzle of the prepared Gochujang sauce, then the broth
*Add the grilled paneer and if using meat add that too.
*Customize your ramen with your choice of vegetables, tofu (for
vegetarian) or the cooked non-vegetarian protein.
Garnish and Serve-
Finish with lots of spring onion greens, chilli oil and Korean chilli threads for extra flavour.
