I have been binge-watching K-drama as some form of stress-reliever. The recent loss of a loved one and reading social media posts of friends losing their loved ones are enough to make me lose my mind. Watching Cha Eun Woo makes me laugh and cry, and I tell myself at least it’s not from real, heart-wrenching emotions. K-drama has become some sort of escape from our grim daily lives.
I digress, this is not about our real-life tragedy that is the pandemic. I am writing about K-drama food! Does anyone ever watch K-drama and not crave ramen? Guiltily, I ate this ramen three times in one week. And that is quite the over-indulgence. I have been going the route of healthy eating and ramen definitely is not on that list. But kimchi and lettuce are.
@thekitchendiaristFinally tried tiktok ramen hack. It’s worth the hype! Soooo good! #tiktokfood #jinramen #fyp #thekitchendiarist #instantramen #ecqeats♬ NOTHING – Westover
I also have been eating K-BBQ at home so much that I decided to try a different take on it, wrap it in rice paper and make Korean spring rolls!
- Rice paper wrapper
- Any Korean ramen you prefer (I used Jin Ramen)
- Bulgogi beef or chicken
- Picked radish
- Gochujang for dipping
- Make sure every ingredient is chopped, sliced, cooked before assembling the roll
- Pour warm water in a bowl and dip the rice paper wrapper until soft and pliable
- Fill the rolls in this order: lettuce, ramen, meat of choice, kimchi, pickled radish
- Roll them up tightly. Gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go
- Serve immediately or store in a sealed container if you want to save it for later. (I do not recommend serving later as it might dry up the rice paper)