Ram-don

 

The basic version of this dish is known as Jjapaguri in South Korea, a name coined by combining the two ingredients, which are  Jjapagetti (udon noodles in a chajang [Chinese black soybean paste] sauce) and Neoguri (ramen noodles with a spicy seafood flavour). And that's it in its simplest form, just add water and the packet flavourings.

Both instant Korean noodles are apparently suitable for vegetarians which is a bonus but are difficult to find in the UK. So this homemade version attempts to recreate the basic Jjapaguri dish without the packet noodles using Korean gochujang and a black garlic paste instead, and adding tofu and vegetables to make a meal of it. 

This elevated version would be better known as Ram-don after the translator for the film Korean Parasite coming up with the name, combining the part Ramen, part Udon noodles ingredients. In the film the Ram-don is created with slices of expensive beef. 

Of course it's not authentic but neither is Ram-don. 

All that's important is that it was incredibly delicious.

Ingredients
serves 4

250g ramen noodles

for the sauce

15 dried shiitake mushrooms (15g)
4 tsp dark brown sugar
4 tbsp light soy sauce
1½ tbsp black garlic paste
3 tbsp gochujang
2 tsp rice vinegar

for the toppings

225g tofu, drained
4 tbsp cornflour
6 tbsp rapeseed oil
200g leek, finely sliced
¼ tsp fine salt
300g Sprouting broccoli, florets trimmed

Method

Press the tofu with kitchen paper to remove any excess water, then cut into 2½cm cubes and put in a bowl. Add the cornflour, stir to coat, then set aside.

Put the mushrooms in a heatproof bowl, pour over 400ml just-boiled water and leave to soak.

To make the sauce, put the sugar, soy sauce, black garlic paste, gochujang and rice vinegar in a medium bowl, stir to combine and set aside.

Put two tablespoons of oil in a wide, nonstick frying pan on a medium heat. When the oil is really hot, add the sliced leek and cook without stirring for five minutes, so that some strands blacken and caramelise. Turn down the heat to medium-low, add a quarter-teaspoon of fine salt, cook for another five minutes, stirring occasionally, then transfer to a plate.

While the leeks are cooking, get on with the mushrooms and noodles. Scoop out the soaked mushrooms, squeezing them to get rid of any excess water, then pour the soaking liquid into the sauce bowl. Finely slice the rehydrated mushrooms and add them to the bowl, too.

Cook the noodles according to the packet instructions, moving them around with a fork or tongs to stop them sticking together. Drain, rinse under cold water until cooled, drizzle over a couple of tablespoons of oil and stir to coat.

Heat another tablespoon of oil in the leek pan, add the broccoli and a couple of tablespoons of water, pop on the lid and cook, stirring once halfway, for four minutes. Transfer to a second plate.

Put the pan on a high heat and add three more tablespoons of oil. Shake any excess cornflour off the tofu, put the cubes in the pan in a single layer (you might need to fry them in two batches), fry for about six minutes, turning every other minute, until golden, then transfer to a third plate (keep the pan on the heat).

Add the noodles to the hot pan, followed by the sauce, broccoli, tofu and half the leeks, toss (use a spaghetti fork or similar) until well mixed, then leave to heat through for a couple of minutes. Distribute between four plates or bowls, spoon some of the remaining leeks over each portion and serve.