The Korea America Friendship Society apparently had its year-end party Thursday, with glasses of makgeolli to go around.
I have to say though, I really don’t like the whole makgeolli-in-a-wine-glass thing, and I’ve seen it a lot lately. Please, children, stop putting the makgeolli in a wine glass. It just doesn’t belong there.
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Putting a rough and robust drink like makgeolli inside a wine glass is gay beyond belief…
Not even the Japanese would be tacky enough to put sake in a wine glass…
Yeah. Nothing looks gayer than sipping a liquid that resembles jizz out of a wine glass. You definitely have to brown bag it.
That reminds me, don’t ever put slice of cheese on ramyun in front of a japanese foodie. He’ll gasp in horror and look at you as if you were an animal. But man, cheese on shin ramyun is oh so deeeelicious!
Hummm…. I gotta try that.
What is a Japanese foodie having an aneurysm about? It’s not like the Japanese invented ramyun…
I agree. Makgeolli simply does not belong in a wine glass.
“In 1958, instant noodles were invented by the late Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. ”
http://en.wikipedia.org/wiki/Ramen
It’s not like the Japanese invented ramyun…
Yes, they did.
JW,
I lived with a Japanese guy who mixed rice with kimchi AND natto…. Crazy Japanese guy…
Invented (or originated) in China.
http://en.wikipedia.org/wiki/Ramen
Natto …yeah i vaguely remember trying that. An acquired taste is the nice way of putting it.
You’re right, Wang.
The Japanese invented INSTANT ramyun.
@4 Wangkon, you’ve never tried that? For a true Korean touch, Velveeta or kraft cheesefood singles are a must. I can’t imagine it with any other kind of cheese.
You know what’s funny about that wiki article?
Sooooo… the Japanese cause inumerable millions of Chinese deaths and turned Chinese society on its head but they at least get Japanified Chinese food (and love of noodles)! Yep, sounds like a fair exchange to me!
As I understand it, ramyun and ramen (from China or Japan) have almost no resemblance…
What kind of cheese are we talking here? American “cheese”, American cheese, or something else? Let’s have some specific information here, because I’m definitely going to try it tomorrow.
Just put a slice of kraft on top of the noodles, *after* you’re done cooking it of course. Don’t go putting that shit in before the water boils, LOL.
and it’s gotta be 신라면. Don’t try it with 너구리 or the fishy 국물 짬뽕stuff. Some people like to mix it all up after the cheese melts, but I suggest you don’t. This is making me hungry.
Yeah, once you put the cheese on top, it will melt pretty quickly on its own, so no need to 젓가락휘져 all over the place.
Hummm…. I must try this as well… the things you learn at the ‘hole!
‘Nothing looks gayer than sipping a liquid that resembles jizz out of a wine glass. ‘
funny, kaplan, funny!
Robert, just curious, where have you seen people drinking makgeolli out of a wine glass? Sure “thesedays” makgeolli is all the rage, but I’ve yet to have it served to me in anything else but a metal bowl (some with the optional dent or two).
I’ve had the cheese with ramyun thing. It’s good. If you’ve ever had the cheese with ddeokbeokki thing, it’s similar to that. I’m not exactly sure what kind of cheese it is. But it’s a processed, generic cheese you find a lot in Korea and Japan. I suppose you could use any cheese you want though.
Wine glasses are designed to accentuate the aromas and flavors of specific wines made from grapes. Unless you’ve run out of other glasses or are deliberately trying for irony, serving makgeolli (or any other beverage) in wine glasses at a formal occasion is just pretentious and/or foolish.
Ya know what else I heard? I heard the entire wine rating industry is a bunch of baloney. Apparently they did blind tastings of top rated wine vs cheap wine and results didn’t show *any* correlation whatsoever between what they tasted to be good vs what was rated to be good.
That means that what I’ve been buying all along is comparable to the top shelf? Excellent.
Yup. It’s the dirty little secret that magazines like Wine Spectator would never want you to know. But a quick googling will prove to you that I am right.
cool… I’ll do that next Monday. It’s time to start the weekend now.
I’m just glad they didn’t have a strawberry makoli because, in a glass, it looks just like Pepto bismol. (shudder)
The cheese + shin ramyun dish is delish. Nice and creamy. For added delight add bulgogi. Add old shin kimchi too.
Beef cheese ramyun…the taste of hooker hill. Much more energy inducing that those bee pollen/honey drinks at 588.
RE: Cheesy Ramyun
You know, all the married Marmot commenters are just rolling their eyes. Ya know why? Because they have wives that actually make them proper, nutritious meals. We single guys? We have to scrimp and improvise for the cheap and easy…
Change:
“… the cheap, quick and easy…”
This recipe looks promising!
http://insidescooters.blogspot.com/2009/03/nate-grants-weekly-ramen-recipe-easy.html
The photo is priceless… He looks college age… no surprise there.
Looks like a tard. His recipe is ‘tarded, too. And he’s using crap ramen.
Hooker Hill Beef Cheese Ramyun Experience.
1) Get ajumma perma.
2) One packet of Shin Ramyun. Use the entire satchet of msg and red pepper. Follow instructions. Or go wild and double down w/ two packets of Shin ramyun.
3) Once finished cooking add 2 slices of yellow processed cheese, such a Kraft American slices.
4) Put slices on bulgogi on top of cheese. Better if you know how to make Hooker Hill beef stick.
5) Side dish of old kimchi. The more pungently fermented the better; a nice complement to the creamy salty spiciness of the ranyum broth and the sweetness of the bulgogi.
6) 5oocc bottle of beer.
Good anytime. Best eaten between 0200 and 0400 AM.
Buon appetito.
If you really want to go crazy and authentic, crush some “Philopon” and sprinkle it on top as a kind of garnish.
Replace 500cc beer with 폭탄주 to enhance authentic-ness.
@ #32,
I’m gonna print and hang on my refrigerator…
I’ve never tried it with beef but I’m sure it’s good. I’ve always had it with pork, kind of like budaejjigae style. Spam, hot dogs, sausage, bacon, pork rinds – whatever. All good.
I like mine Budae Chigae style too.
2 packs Shin Ramyon
1 small pack of Mat Kim Chi
2 slices of Kraft or Velveeta slices
2 Hot Dogs sliced thin
1/2 can of Spam cubed
2 eggs (stir in after cooked)
Awesomeness! This is my normal mean when the wife is gone and I have to fend for myself. Being that Mrs. Wrenchbender is of Laos lineage I also love eating the Thai Mi Ma Ma noodles. I add the cheese with those and eggs but use the Vietnamese Beef Meatballs and 1/4 lime squeezed in. Deelish!
Oh yeah, Makgeolli out of a wine glass is gay. I prefer drinking Dong Dong Ju out of a stinky gourd cup until my Liver falls out.
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