Korean Ramyeon

 


Ramen Noodle Production 🍜

Ingredients 🍝

1. Wheat flour 🌾

2. Water 💧

3. Salt 💸

4. Kansui (alkaline mineral water or baking soda) ⚗️

5. Vegetable oil 💦


Manufacturing Process 🏭

1. Mixing: Combine flour, water, salt, and kansui to create dough 🌾

2. Kneading: Knead dough for 10-20 minutes 🥊

3. Resting: Let dough rest for 30 minutes ⏰

4. Rolling: Roll out dough into thin sheets 🌮

5. Cutting: Cut sheets into noodle shapes ✂️

6. Shaping: Shape noodles into desired form 🌀

7. Drying: Dry noodles to remove excess moisture 💨

8. Packaging: Package noodles for distribution 📦


Instant Ramen Production 🍜

1. Pre-cooking: Cook noodles briefly ⏰

2. Seasoning: Add flavorings and seasonings ❗️

3. Dehydration: Dehydrate noodles 💨

4. Packaging: Package with seasoning packet 📦


Artisanal Ramen Production 🍜

1. Hand-rolling: Roll out dough by hand 🤸‍♂️

2. Hand-cutting: Cut noodles manually ✂️

3. Aging: Age noodles for improved texture ⏰


Regional Variations 🌍

1. Japanese ramen: Known for rich broths and varied toppings 🍜

2. Chinese ramen: Often features lighter broths and vegetables 🥗

3. Korean ramyeon: Spicy, flavorful broths and noodles 🔥


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