I'm finally getting back into the groove of school. Also, I bought a frame yesterday to showcase all of my ramen wrappers. I don't have enough to make the image look good, though, so I gotta eat more!

Today I had some more Korean delight! Nong Shim's Oriental Style Noodle Chajang Myun, which was pretty damn good.

Since I am back home, I had access to my parent's pots and pans, so I was able to cook ramen the proper way. First, I used my bowl to correct measure the amount of water needed. I boiled it using the stove. Once it reacher it's boiling point, I submerged the noodles. After nearly a minute, I added an egg to the top, and added the thee pouches of seasoning. I let it simmer for a while as I stirred for about 4 minutes. After which, I dumped the contents of the pot into my bowl.

This has got to be the best method to make this ramen because the soup tasted so rich and bold. This had to be the intended method. The only problem was that the noodle needed to be cooked a tad longer, I think. Since I boiled the noodles with the seasoning, the noodles soaked in the flavor of the soup base perfectly. This brought the whole taste of the ramen together completely. So good!

I give Nong Shim Chajang Myun noodles a 4 1/2 out of 5 stars. Almost perfect! Though, I'm sure fans of the chajang myun flavor would give it a 5. I think the beef taste of the soup was a bit runny. Maybe I'll go get some A1 Sauce at the store and dump that in next time. I wonder what that would taste link. Man, Steak Ramen would be amazing.

Anyway, lots to do! Spring Break!