Polish Kimchi Ramen

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Today many '1st' things happened. 1st post on this blog, 1st ramen with tuna, 1st rainbow foam, 1st kimbap, isn't it exciting? It's good to try new things and discover worlds, yes, worlds, there's many little worlds in our life, world of music, taste, books, and so on but anyway. Let's say something about me. I'm little PANDA who loves noodles. It's okay to say I'm addicted to it so I decided to make this page and share my love with you and to show you that package of noodle doesn't have to be boring flavored water with some noodles but it may be magical dish surprisingly easy to make. Oke. It's enough for now. Let's see what I cooked today.

I've got Tao Tao Kim-chi [ 김치] as Valentine's gift from myself. I think it's one of the best ones I've could ever get. Forever ramen ♥. ㅋㅋㅋ. However, let's talk about that soup. It's from Tao Tao, it's one of the most popular companies in Poland selling Asian products, containing instant soups, souces, noodles and many other products. I'm not sure if it's possible to find it in other countries, however, I think the recipe or the way of making this will be same with kimchi ramens from other companies so don't worry if you can't find in your country. Just buy the one u like.

Polish ramen usually contains one more bag that u can find in Korean one, it's soup oil. It makes ramen little bit more fat and oil (obviously), personally i don't like it but if you skip this bag ramen won't taste good. So it's better to add it. What I like in tao tao kimchi ramen is that they separated chili and soup base so you can control how spicy your soup is. But for me it's still not as spicy as it should be so when I had original Korean chili I always added some of it. 

The way we make ramen in here is little bit different with Korea. We just put noodles in the bowl, empty all bags and later pour water to noodles lever and wait about 3-5 minutes. Boiling in the pot doesn't work with all kinds of ramen. For example I don't like to do it with my kimchi soup, when I did it once taste was much worse than when I did it in 'normal' way. 

For my breakfast except ramen I've prepared some rice with Gim [김], it's really thin piece of seaweed, which is salted and roasted. Koreans usually eat this with rice, put some rice on spoon and later cover it with gim and eat. It's really simple and tasty way to eat rice. You don't have to use anything else but this. I got advice to eat it with some sauce so I use soy sauce to my rice to make it more salty and I have to say it works perfectly! Even my mom who doesn't really like Asian cuisine loved it and ate all box of gim ;). 

When my ramen was ready I added some canned tuna on top (Korean friend's advice) and boiled egg and... it's all. Today's ramen was really simple and extremely tasty. Tuna works perfectly with Kimchi flavour and for lots of Asian ramen without egg is impossible to imagine. I am also big fan of egg in my soup and usually I add it to the pot when everything is boiling but this time I didn't want to destroy my kimchi flavor coz believe me, this Tao Tao Kimchi noodles are perfect! So boiled egg finished up in my bowl. 

The result of cooking was: Rice cooked in water with bullion cube and mixed up with soy sauce and canned tuna on the top, Kimchi flavored soup with tuna and egg and at the end some gim to eat with rice. It was really fantastic and tasty meal. I would recommend it to every fan of Asian food, ramen lovers and people who want to try something new and are too lazy to make complicated dish. 

EAT WELL!