How to Prepare Wicked Ramen (Yogoe Ramyeon) Itaeweon Chamggae Majemat
Wicked Ramen (Yogoe Ramyeon) Itaeweon Chamggae Majemat is the sequel to last week’s article on this popular new series of ramen noodles. This is number 2 out of 5 of the few packages my wife and I were able to find at a local event shop.
To summarize my thoughts so far about this series, the last package of noodles, Vongole Flavor, was seriously lacking in ingredients. The only things you’re getting inside a package with this series are instant noodles and a sauce packet. There is beauty in simplicity, but I can’t shake the feeling that I’m getting conned, because the price of these noodles is far above its established competitors.
Can I at least get a brick of freeze dried egg or something? Is that too much to ask? Well, apparently it is… at least with the folks producing the Wicked Ramen Series.
So, on today’s menu, we’re going to make a Malatang / Sichuan spice-infused bowl of instant noodles (and not much else) called, Itaeweon Chamggae Majemat.
If you’re confused by the name, I don’t blame you. It doesn’t come right out and scream Mala, but it certainly includes those spices. This package of ramen is more of a fusion of Korean, Chinese, and Japanese flavors. The flavors of China are represented with the use of Sichuan peppers. The inclusion of Chamggae (sesame) is clearly a Korean favorite, while I’m guessing the use of ramen noodles and from what I can infer from the name, this is a spin on Mazesoba. It might not be a perfect mashup of flavors and approaches, but I guess that’s what makes this ramen wicked — by haphazardly combining ingredients until you create a monster.
Let’s get started on our journey by attempting to make Wicked Ramen’s Itaeweon Chamggae Majemat.
That is… if we can even open the sauce packet…
Step 1.) Open the package and remove the bibim sauce packet
Step 2.) Bring 550ml (~2.5 cups) of water to a boil
Step 3.) Add the ramen noodles to the pot
Step 4.) Allow noodles to cook for 2.5 minutes
Step 5.) Drain the water from the pot or remove the noodles
Step 6.) Add the bibim sauce packet
Step 7.) Mix well, making sure the bibim sauce completely covers the noodles
Step 8.) Enjoy!
Yet another traditional stovetop cooked bowl of ramen noodles from the Wicked Ramen Series. There’s not much to these noodles other than a packet of bibim sauce and instant ramen noodles! Similar to last time, I was frustrated when trying to open the sauce packet. It didn’t mess up my kitchen, but the “easy cut” packaging failed terribly at doing its job of simply opening. Come on Wicked Ramen! You can do better!
What are your thoughts?
Are you a big fan of Malatang or the flavor of Sichuan peppers? Do you prefer your ramen noodles naked with no additional ingredients? Let me know in the comments!
If you’re interested in hearing more about Korean snack nuts or instant ramen, check out my on-going series, Noodle Story: An Exploration of Korean Instant Noodles and my other series, I Think I’m Going Nuts: An Eyeful of South Korea’s Little Snack Nuts, here on Medium.
