Baek Jong-won's Hongge Ramen Recipe

This red crab ramen, brimming with the flavor of the sea, is a dish that makes any special occasion even more delicious. The homemade seasoning and red crab combine to create a deep, savory taste.

Seasoning Ingredients

• Doenjang (fermented soybean paste): 6 tbsp (90g)
• Gochugaru (Korean chili powder): 3 tbsp (15g)
• Gukganjang (Korean soy sauce): 3 tbsp (30g)
• Cooking oil: 6 tbsp (45g)
• Scallions: 2/3 cup (50g)

How to Make the Seasoning

1. Make scallion oil: In a pot, add cooking oil and thinly sliced scallions. Make scallion oil over low heat.
2. Sauté the Doenjang: Add the doenjang to the scallion oil and sauté evenly until it doesn't burn.
3. Add Gochugaru: Add the gochugaru and sauté until a fragrant aroma rises.
4. Add Gukganjang: Finally, add the gukganjang, mix well, and simmer.
5. Complete: The completed seasoning can be used not only for ramen but also for various stew dishes.

Red Crab Ramen Ingredients

• Red crab: 1
• Soaked wakame seaweed: appropriate amount
• Ramen: 1 pack
• Seasoning: 2 tbsp (40g)
• Water: 800ml

How to Make Red Crab Ramen

1. Prepare the ingredients:

• Soak the wakame seaweed in water and cut it into bite-sized pieces.
• Thinly slice the scallions.
• Remove the belly and gills of the red crab, cut it in half, and clean it thoroughly.

2. Boil the basic broth:

• Add water (800ml) to a pot and bring to a boil.
• Once boiling, add the ramen soup base, 2 tablespoons of seasoning, soaked wakame seaweed, and the prepared red crab.

3. Prepare the red crab:

• If the red crab is too large, cut it with scissors.

4. Cook the ramen:

• Once the water boils, add the ramen and cook according to the time indicated on the package.

5. Complete:

• Once the ramen is cooked, turn off the heat, serve in a bowl, and garnish with thinly sliced scallions.

Cooking Tips

• Red crab selection: Using fresh red crab will make the broth even more flavorful.
• Seasoning usage: Refrigerate leftover seasoning and use it for stews or stir-fries.
• Adjusting the amount of seaweed: Use only an appropriate amount of seaweed to prevent the broth from becoming too cloudy.
• Adjusting the ramen noodles: Turn off the heat before the noodles are fully cooked to maintain a firm texture.

Baek Jong-won's Key Points

• The seasoning, which enhances the deep flavor by sautéing scallion oil and doenjang, is the key to the broth.
• The fresh taste of red crab and the savory doenjang combine to elevate the sea flavor.

Try making Baek Jong-won's special red crab ramen, a dish that perfectly combines red crab and ramen! 🦀🍜