@_kai_cooks_: This #gumiramyunchallenge was so much fun!! Which Shin Ramyun Flavor is Your Favorite? This recipe was inspired by korean dishes such as sundubu (순두부) and haemul jjigae (해물찌개) with blended ingredients and a mix of my own cooking style and recipes. !!RECIPE BELOW!! 1 packet Shin Ramyun Black (beef bone broth) 1/2 tbsp light soy sauce 3/4 tbsp truffle sesame oil 1 pinch of black pepper 4 cloves of garlic 1 small onion 1/2 tsp ginger (minced) 1/2 lemon 1 lime 3/4 tbsp Nongshim gochugaru 6-7 shrimp 6 ready cook chilean mussels 1/2 medium sized zucchini 1 block of soft tofu 1 piece scallion Start off by putting your shrimp to thaw in a medium bowl. Then start prepping and dicing zucchini, onions, garlic, tofu, and ginger; setting them aside in containers. Zucchini should be diced about 1-inch cubes. Next put the truffle sesame oil in a small-medium pot and add your onions garlic and ginger with the gochugaru on medium heat for 1-2 minutes. After your seasoning starts to cook then open your pack of Shin Ramyun Black and add all soup seasoning packets into the pot with 1 1/4 cup of water. Add a pinch of black pepper. Set the packet of flakes aside for later. Add your zucchini, tofu, and your ready cook mussles while frozen into the same pot and leave everything to boil for 7 minutes covered. While waiting for everything to boil drain the shrimp and add your lime and set aside. Once boiled add your shrimp and noodles from the packet and let boil an additional 4-5 minutes Serve in a medium bowl adding your Shin Ramyun flakes to the top and enjoy!!!
