Hopefully Poggri isn’t a swear word in Korean. Anyway, Troy writes from South Korea…
Hey first of all, it’s great to see such a website actually exist on the web! Didn’t know you guys (wherever you are) love Korean ramyun as much as the natives here in Korea.
Well it’s not really a recipe, but this is what many soldiers do while they serve in the military. Just a reminder, in Korea all men above 20 have to serve the military/police or social volunteers for 2 years.
Get a noodle, and break the noodle into half or more. Then carefully open up the top of the package, and pour the soup base and additives. Don’t put all the soup base if you don’t want it too salty. Boil the water and pour into the noodle bag. Don’t put too much water because the bag might break. The point is not to leak any water. Use one of those instant wood chopsticks or some kind of a clamp to close up the lid.
Wait for around 3-4 minutes, then you’re ready to eat. It’s kind of an alternative to instant cup noodles, and it certainly does taste different from ordinary cooked ramyun. But almost all Korean men in the military have done this, because it’s easy to carry, cheaper and more variability than cup noodles. You kinda get sick of cup noodles when you eat too much, but somehow these ‘poggri’ noodles get addicitive when you become used to it. I highly recommend Shin Ramyun, Seafood Ramyun by NS (the one with the squid), Ansungtangmyun and Japaghetti for this job. For Japaghetti, make sure you pour out most of the water first then mix the soup base and oil.