Traditional Korean monk food is mild in taste and generally good for the body. In addition to meat, Korean monks cannot eat seafood, shellfish, eggs, garlic, green onions, or certain other vegetables that are believed to stimulate the male libido. Continue reading →
Today’s Korea Times reports that spicy Korean ramen is taking off in the US. Japanese companies have thrived in the market for years but tastes are expanding and interest grows in spicy Korean-style ramen. Complete story here.
The word ramen is used for all kinds of instant noodles:
컵누들 (keop-nudeul) – cup of noodles, any style of noodles in a cup 칼국수 (kalguksu) – knife-cut wheat noodles, traditionally handmade, not here though 우동 (udong) – thick wheat noodles, comes from the Japanese word ‘udon‘
Chopped green onions, sliced rice cake, sliced fish cake, and a fried-egg are commonly added to enhance the flavor and texture. Many Koreans will admit to eating ramen two or more times per week since it’s cheap and easy to make (especially men who can’t cook). My favorite dish, 부대찌개 (budae-jjigae), normally comes with it too. And although ramen makes a tasty snack, it’s high in fat, sodium, and calories.
