Korean Shin Ramyun Kujiari style Ramen with Beef

Korean Kujirai style Ramen noodles with Beef.

The Best Ramen

I have always been a big fan of noodles and I have always loved Ramen. I don’t usually eat them with the soup, though. I’ve always cooked my ramen, drained the broth and eaten my noodles dry with a dash of soy sauce. I think that’s why I love this recipe so much. This Kujirai style Ramyun is a Korean ramen recipe that is derived from a comic book. It is cooked with a smaller portion of water and reduced until it’s practically gone. Then you just add a few more fresh ingredients over the top and, literally within minutes, its done.

Kujirai style Ramyun Ingredients with Beef.

Kujirai style Ramyun Noodles

It’s hard to find anything about this recipe and where it actually originates from. I mentioned that it supposedly comes from a comic book but, as far as I can tell, it isn’t the kind you might be thinking of, with super heroes and such. No, I can’t be certain but I think it comes from the comic style cook book, “Let’s Make Ramen” by Hugh Amano and Sarah Becan. I haven’t finished reading it yet but this book illustrates a fun story and the history of Ramen working it’s way through time. So, if I’m wrong about the origins of this recipe, I still highly recommend this book because I think most Americans and many other cultures are completely ignorant to this perfected art.

Be sure to check out my other Ramen recipes: Lo Mein, Ramen Spaghetti Pizza, Dan Dan Noodle.

Korean Shin Ramyuan – Kujirai style Ramen with Beef by PoorMansGourmet

Kujirai style Ramyun Ingredients:

1 pkg Shin Ramyun
2 eggs
2 pcs Cheese, sliced
3 pcs Beef, deli sliced
1 Green Onion, chopped

This dish can easily feed 2 people and it only takes 5 to 10 minutes to make. Just follow the directions in the video tutorial and I’ll show you how easy this is to make.

Ramen Spaghetti Pizza

Chicken Flavored Ramen Spaghetti Pizza with sliced Pepperoni.

Cheap and Delicious Recipes

Thanks to COVID-19, all around the world, we’re all in quarantine, trying to figure out how to make our food storage last. If you’re like me, you probably stocked up on dry food storage items like Ramen noodles. Maybe you’re already tired of eating them so, here’s a fun little food hack that I think you’ll appreciate that is surprisingly delicious and it’s called Ramen Spaghetti Pizza.

Sapporo Ichiban Japanese style noodles & chicken flavored soup.

What is Ramen Spaghetti Pizza

Ramen Spaghetti Pizza is exactly what it sounds like; cooked ramen baked with spaghetti and pizza ingredients, including sauce, cheese and pepperoni.

At first this was a failed recipe because I was just trying to figure out how to make Ramen Pizza. I already knew that the noodles should be pan fried on both sides first, to make a decent crust, but I found people online claiming that the baking alone was enough. Well, I definitely debunked that theory because all I was left with was a baked spaghetti with pizza toppings. But, you know what, it was delicious. No, really, it tastes incredible. $2 dollars worth of ingredients shouldn’t taste this good so, I’m rolling with it and I really think you should give it try, too.

Check out my Pizza and my baked noodle Recipes: Pizza Dough, Pizza Sauce, Margherita Pizza, Nacho Pizza, Cheeseburger Pizza, Stromboli Supreme, Calzone, Canoe Calzones, Pizza Tacos, Garlic Bread Pizza, Italian Cheese Bread, Egg Noodle Lasagna.

Ramen Spaghetti Pizza video Tutorial by poormansgourmet.

Ramen Spaghetti Pizza Ingredients:

1 pkg Chicken Flavor Ramen Noodles, fully cooked
1/4 cup Spaghetti or Pizza Sauce
1/2 cup Mozzarella Cheese
1 tbsp Vegetable Oil
1 pinch Italian Seasoning

Add your favorite toppings, such as pepporoni, sausage, sliced vegetables etc..

Bake on the bottom shelf rack at 450° Fahrenheit for 15 to 20 minutes. Be sure to watch the short video tutorial and I’ll show yo exactly how easy this Ramen Spaghetti Pizza is to make.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce

Spicy Mayo Salmon with Eel Sauce.

The Best Pan Fried Salmon

If you’re a fan of fish and you love Salmon, this recipe is going to blow your mind; especially if you like sushi. With the exception of rice and Nori, this dish has almost everything you would expect in and on a traditional salmon or “Vegas” roll(no cream cheese either). The main difference is that this recipe uses a 4 oz pan fried salmon fillet instead of the itty-bitty pieces of fish, thinned out through the center portion of a sushi roll. Then the addition of spicy mayo, crushed french onions and eel sauce top off the best pan fried salmon, garnished with sliced cucumber.

1.27 lbs raw Atlantic Salmon filet.

Fresh or Frozen Salmon

Most of you don’t know much about my background, where I come from or what I’ve accomplished in my life. I’ve stayed very private because, for me, this is about the food, not me and my life. You might care to know, however, that I spent some time in the fishing industry and fished commercially for a living in Alaska for while so, I know a thing or two about seafood. I’ve also been trained professionally and my wife loves salmon. That means this recipe has to be top notch if I’m going to spend my valuable time writing, filming and posting about it.

Salmon is one of those commercialized fish that’s sold fresh or frozen. I will always recommend buying fresh, when it comes to fish because the freezing actually changes the filet’s drastically and they’re never the same again once they’re thawed. But, that being said, if you purchase your salmon frozen this recipe will still be amazing. Just know that, if you have the option and it’s affordable, you should always buy fresh. Your results and the quality, in my opinion, will always be 3 to 4 times greater than cooking with pre-frozen fish.

4 oz pan fried Salmon filet.

The Secret to Pan Fried Salmon

The average salmon filet portion size, per person, is cut 3 to 4 ounces but you can cut yours as big or as small as you like. Just season with kosher salt and pepper, pre-heat a non-stick pan to medium heat, add a couple tablespoons of olive oil to the pan and sear each filet, meat side down first for, approximately, 2 minutes. Flip and sear for an additional 3 minutes to crisp up the skin and reach a medium to medium rare filet. If you prefer your salmon cooked less, just reduce your cooking time by a minute on the first side. Then remove from the heat and add the toppings.

If you don’t like spicy mayo, try using my Oriental Dressing instead. It will make an excellent substitution because it isn’t spicy and it has Asian ingredients, too.

Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce – poormansgourmet
Pan Fried Sushi Style Salmon

1 lbs Salmon Filet, cut 4 oz portions
1 tbs Spicy Mayo
1 tbs Unagi or Eel Sauce, per filet
1/2 cup French Onions, crushed
Kosher Salt and Pepper to taste
Olive Oil for pan frying

Spicy Mayo
2 tbs Mayonnaise
2 tbs Sriracha

Eel Sauce
1/4 cup Soy Sauce
1/4 cup Mirin
2 tbsp Sugar
2 tbsp Sake

Kosher salt and pepper the salmon, pan fry in olive oil(both sides 2 to 3 min), smear top of Salmon with Spicy Mayo, add crushed French Onions and drizzle eel sauce. Watch the short video tutorial and I’ll show you exactly how it’s done.