How to make a crunchy fried snack with ramyun filling | Korean version of the Dutch bamischijf

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper and similar in flavor.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper.

Boil two bags of Bulldog hot chicken flavor ramen until cooked, then drain the noodles.

Add half the bag of sauce to the noodles and mix well.

Pan-fry half an onion cut into chunky pieces until cooked.

Add a handful of shredded carrot and cabbage to the pan and cook until softened.

Combine the cooked vegetables with the noodles in a bowl.

Melt 20 g of butter in a separate pan.

Add 30 g of flour to the melted butter and mix.

Pour in 100 mL of water mixed with the rest of the sauce and stir to create a thick sauce.

Scoop the thick sauce on top of the noodles and mix well.

Line a baking tray with plastic wrap and add the noodle mixture, pressing it down.

Cover the top with plastic wrap and place it in the fridge for 1 hour to harden.

After it has hardened, cut the noodle mixture into small squares or large squares, ensuring to cut through the vegetables.

Cover the pieces of noodles with a thin layer of flour.

Next, add a layer of egg white over the flour.

Then, coat with a layer of panko crumbs.

For extra safety, cover with another layer of egg white and panko crumbs.

Fry the pieces in hot oil until they turn golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens