Recipe: Yuja Ramyeon Balls
However, how many bowls of instant ramyeon can a person slurp up and how many “add ons” can one pile — scrambled egg, fish cakes, sprouts, cheese — before boredom turns to revulsion?
This creative little recipe posted on Mattzang, of one of Korea’s more popular food blogs, is one way to use up those ramyeon pouches without a salty, spicy broth. After all, it’s difficult enough to do all this carb-loading this week without maxing out one’s sodium intake for the month too.
I had visions of popcorn balls floating in my head when I found this recipe.
The technique of the recipe is better in theory than in practice. By the time the mixture had cooled enough for me to handle, it was sticking better to my nonstick ceramic frying pan than to itself. That’s a problem when you’re trying to mold this sugary mess into neat little balls.
So, I let it cool a little longer — cooler than luke-warm — and went to work to form the ramyeon noodle medley into shapes resembling small ping-pong balls. I didn’t have to salvage the recipe by calling it “yuja ramyeon brittle.”
Yuja ramen balls
Recipe translated and adapted from Mattzang
Makes approximately 30 balls
1 package ramen noodles (Throw out the seasoning packets or save them for something else.)
1/4 cup 유자차 yujacha
1/4 cup water
2 tablespoons sunflower seeds
1/4 cup vegetable oil
- Break ramen noodles in half, longways.
- Place ramen noodles in a large skillet with vegetable oil on medium high heat.
- Fry the ramen until it’s golen brown.
- Remove and set on paper towels to drain.
- Once they have cooled, crumble the ramen noodles into small pieces.
- Place yujacha and water into the skillet and bring the yujacha to a boil, stirring frequently.
- After the yujacha syrup has reduced a bit, add the broken ramen pieces and sunflower seeds and toss until the ramen noodles are completely coated.
- Allow the mixture to cool briefly.
- Take approximately 1 tablespoon of the mixture and roll into a ball. Repeat until all the mixture is rolled up.