Kaguri curry Neoguri ramyeon
A warming Korean gaming snack made by adding curry to Neoguri ramyeon. Two small bowls make it easy to enjoy while gaming or during a break.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Neoguri spicy seafood soup packet is unavailable
- Use instead
- Another thick Korean seafood soup ramyeon
- Substitute quantity
- 1 similar-size bag (about 120 g)Reference quantity: 120 g
Replace Neoguri, not in addition. Use noodles/flakes and half the soup powder. Follow its labelled noodle time, including the final curry simmer; the broth flavour changes.
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Substitute available
If Korean instant curry sauce powder is unavailable
- Use instead
- Mild Japanese curry roux
- Substitute quantity
- ½ of a 20 g cube (10 g)Reference quantity: 10 g
Replace the curry powder. Put all 450 ml water in the pot instead of reserving slurry water. At step 3, dissolve the finely chopped roux in 2 tablespoons hot broth taken from the pot, then return it. Do not add extra water.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Measure 2½ small paper cups water (450 ml) in total. Take 2 tablespoons (30 ml) FROM this amount and mix with 1 level tablespoon Korean curry sauce powder (about 10 g) in a small bowl until smooth. Use instant sauce mix, not plain curry spice. Wash and slice the optional half spring onion.
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Step 2
Boil the remaining 420 ml water in a pot of at least 1½ litres. Add the Neoguri noodle cake, all the dried flakes, the kelp if included, and HALF the soup-powder sachet. Cook uncovered at a steady boil for 3 minutes, gently loosening the noodles.
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Step 3
Stir the curry slurry once more, then pour it into the simmering pot while stirring. Cook for 2 more minutes until the noodles are cooked through but still springy and the broth is lightly thickened with no powder lumps. Count this simmer towards the packet's noodle time; cook a little longer if the centre is still firm.
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Step 4
Turn off the heat and add the optional spring onion. Lift out the kelp if you prefer, then divide both noodles and broth between 2 small bowls. Serve warm; stir gently before eating because curry sauce settles and thickens as it cools.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. This uses a Neoguri bag plus curry mix, not a ready-made Kaguri cup. Use only half the soup sachet; curry mix is already seasoned. Check labels for wheat, soy, milk, fish and shellfish. Makes 2 snack portions. Refrigerate within 2 hours at 4°C or colder, eat within 1 day and reheat thoroughly.
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Enjoy every bite
How to enjoy it
Serve on a stable tray for your gaming break, with chopsticks or a fork and a spoon for the broth. Let the bowl cool slightly before bringing it near your gaming setup.
Serve it with
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Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.