Korean Snacks Like Ramdon & Corn Cheese To Make At Home For Your K-Drama Marathon

... because let's be real, you're watching Itaewon Class tonight

Ramyun

• 1 package of your choice of Instant ramyun
• 1 egg
• 1 scallion, thinly sliced
• Kimchi, for serving

1. Cook the ramen as instructed in its packaging. For a more concentrated broth, feel free to lessen your water.
2. After the noodles have been cooking for about 2 ½ minutes, crack in the egg into your soup and let it cook for an additional 30-45 seconds.
3. Take it off the pot and garnish with scallions, and serve with kimchi!

Popcorn Chicken

• 250-300 grams of boneless chicken fillet 
• 2 tbsp corn cloud
• 1 larg egg
• 1 cup bread crumbs of crumbled corn flakes
• Salt to taste
• ¼ teaspoon turmeric
• Oil for deep frying

1. Chop the chicken to bite sized pieces, place into bowl
2. Add in the egg and mix
3. Sprinkle over the flour and mix; mix in breadcrumbs afterwards
4. Heat oil and deep fry meat evenly til golden. Keep stirring for even frying
5. Drain popcorn chicken on kitchen tissue. 

• ¾ cup soy sauce
• ¼ cup water
• 1 cup light brown sugar
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• ¼ tsp black pepper
• ½ tsp red pepper flakes
• 2 tsp sriracha sauce
• 1 tbsp grated ginger
• 1 ½ tbsp grated garlic
• 1 scallion, finely chopped
• 3 tbsp cornstarch
• 3 tbsp water
• Spicy kimchi

1. In a saucepan, combine the soy sauce, water, brown sugar, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, and scallions. Heat the sauce on high and bring to a boil for about 5-7 minutes. 
2. In a smaller bowl, combine 3 tbsp water and 3 tbsp cornstarch until smooth. Add this mixture into the boiling sauce and whisk until thick. Cook for about 6-8 minutes. 
3. Toss the sauce over the chicken and sprinkle green onions on the top. Serve with Kimchi

Kimchi Fried Rice

• 2 cups jasmin rice, cooked 
• 1 tbsp olive oil
• 2 galic cloves, chopped
• 1 cup chopped kimchi
• ½ cup kimchi juice
• 1 tbsp sweet chili sauce or gochujang
• 1 tsp sesame oil
• 1-2 tsp sriracha
• 2 tsp soy sauce
• 2 eggs

• Heat olive oil in a large skillet on medium-high heat then add the garlic. Cook until fragrant, then add the kimchi and cook for another 2 minutes.
• Next add in the rice, kimchi juice, sweet chili sauce, sesame oil, sriracha and soy sauce and basically mix everything together.
• Let the rice sit on the pan on medium to high heat for 1-2 minutes to brown and get crispy in the bottom.
• Fry up some eggs and serve on top of rice1

Korean Rolled Omelette

• 3 large eggs
• 1 to 1 ½ tbsp finely chopped scallions
• 1 to 1 ½ tbsp finally chopped carrot
• Salt to taste
• Pinch of black pepper
• Vegetable oil for frying

1. Crack and beat the eggs until well blended, no visible strings of white. Stir in salt and pepper.
2. Stir in your chopped carrots and scallions
3. Add in a teaspoon of vegetable oil to a non-stick pan and evenly distribute oil using a paper towel. Preheat over medium-low heat. 
4. Add in ½  of the egg mixture to the pan, allow it to cover the entire pan. Let it cook until the top begins to set, but is still wet!
5. Using a spatula, lift one end of the egg and fold it over to the other side. Reduce the heat or raise the pan away from the heat for a little while if the bottom is browning. 
6. Fold once again, and then on the open space add in the remaining egg mixture. 
7. When egg addition is set, lift folded part and fold once again.
8. Cool for 5 minutes off the pan, and slice the egg into thick even pieces.

Cheese Corn

• 2  tbsp mayonnaise
• 4 ears corn or 1 can of corn, drained
• 1 tbsp butter
• 1 clove garlic, sliced thin
• Salt & pepper to taste
• 1 tsp sugar (if needed)
• 2 oz shredded mozzarella

1. Preheat the broiler to high. In a shallow cast iron skillet or gratin dish, spread the mayonnaise evenly over.
2. Pour drained can of corn/cut corn off the cobs into a bowl
3. In a large saute pan over medium heat, add the butter and garlic. When butter is foamy and sizzling, add in corn and toss. Cook for about a minute and add in salt, pepper and sugar if you like.
4. Spread the corn in the skillet or gratin dish, and top evenly with cheese. Place in broiler for a few minutes until cheese starts to brown in a few spots then serve immediately.

Ramdon

• Chapagetti instant noodles
• Neoguri instant noodles
• Sirloin steak
• Salt and pepper to taste
• Kimchi to serve, optional

1. Boil the chapagetti and neoguri noodles together in one bowl 
2. While this is boiling, prepare the sirloin steak by seasoning it with salt and pepper, searing each side for about 3 minutes for medium doneness. Cut into bite-sized pieces.
3. Drain noodles, place into a separate bowl and combine the sauces of the chapagetti and neoguri. Add in a bit of boiling water to give it a saucy consistency if needed.
4. Top with steak and serve with kimchi!

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