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Korean Ramen Pancake

There’s a Korean joint in Düsseldorf called Yogi. The night we discovered that place turned into a game changer. It was a total coincidence. My team and I wanted to go out for dinner, unfortunately the place we originally wanted to have dinner at was closed. My team mate and I frantically started to crawl the www searching for an appropriate alternative and we stumbled across a a bit dodgy looking place, decorated with peculiar Korean movie and TV show posters and a disco ball. The ball being argument enough to reserve a table and simply give it a try, not expecting that it would blow us away the way it did that night. One of our favourites was their kimchi pancake: Juicy, spicy, slightly sour and a rich taste or fried egg. It comes with a seasoned soy-sauce-based dipping sauce that you almost feel like drinking as is … There you have the source of inspiration. And if any place was to ever serve ramen pancakes, then it would definitely be Yogi in Düsseldorf.

For the pancakes simply deglaze the shrimp, rinse with cold water and devein if necessary. Cook ramen al dente in plenty of salted water. Finely chop up half a bunch of scallions, fry both until shrimp are cooked, add the cooked ramen noodles. Whisk the eggs and season with a splash of soy sauce, add a generous pinch of red chilli flakes and a splash of lime juice, pour over the shrimp-scallion-ramen-mix, and fry for 3-4 minutes over medium heat. Turn the whole shebang around once, make sure not to break it, frying it for two more minutes. Plate that luscious pancake and garnish with more chilli flakes and serve with a dipping sauce made of soy sauce, lime juice, rice vinegar, scallions, chilli as well as sesame. Serve and wash down with ice cold beer!

In case you’re visiting Düsseldorf soon, check out Yogi. Remember to reserve though, this place has become very popular.

Category:

Korea Goes Ramen

Ingredients

100 Ramen noodles

Healthy stuff:

Half a bunch of scallion, 1 lime

Proteins:

2 eggs, 150g of deglazed and deveined shrimp

Spices:

red chili flakes, soy sauce, a splash of rice vinegar, 1 red chili, 1ts of toasted sesame

Prep:

Easy Peasy, done in 15