Kickin’ Korean BBQ Ramen
Toss the seasoning packet and change up traditional ramen noodles with this recipe! Our Korean BBQ Rub Spice Blend and Sriracha Sauce Powder kick things up a notch. Satisfy your ramen cravings by adding your choice of protein and veggies to your liking!
Toss the seasoning packet and change up traditional ramen noodles with this recipe! Our Korean BBQ Spice Rub Blend and Sriracha Sauce Powder kick things up a notch. Satisfy your ramen cravings by adding your choice of protein and veggies to your liking!
From the Grocer
4 cups vegetable broth
3 1/2 cups of filtered water
1 tsp. minced garlic
2 heaping Tbsp. sliced green onion
2 heaping Tbsp. shredded carrot
2 tsp. low sodium soy sauce
Protein of choice
2 Ramen Packets
From The Spice & Tea Exchange
2 Tbsp. Garden Mirepoix
8 tsp. Korean BBQ Spice Rub Blend
1 tsp. Sriracha Sauce Powder
1 Tbsp. Sweet Onion Sugar
USING a large sauce pan pour vegetable stock, 1 cup filtered water, garlic, onion, carrot, and Garden Mirepoix, 6 tsp. of Korean BBQ Spice Rub Blend, and Sriracha Sauce Powder together.
COOK on medium high until vegetables are tender.
IN a shallow mixing bowl, combine soy sauce, 2 tsp. of Korean BBQ Spice Rub Blend, Sweet Onion Sugar and stir.
MARINATE protein of choice in soy sauce marinade for 5 minutes.
COOK protein of choice following packaging instructions.
BRING remaining 2 ½ cups of water to a boil in a separate saucepan. Add ramen noodles and continue to boil for 3 minutes, stirring occasionally.
STRAIN noodles and place noodles in serving bowl.
POUR broth over noodles and add prepared protein on top.
DRIZZLE sriracha sauce on top.
GARNISH with fresh green onion slices.
YIELDS: 2 servings
TOTAL TIME: 35 minutes
PREP TIME: 10 minutes
COOK TIME: 25 minutes
Spice Fun Fact: In the ancient world, cinnamon was more precious than gold and was so highly prized that it was deemed fit to be a gift to monarchs, kings, and Gods.
Spice Fun Fact: These tightly-rolled quills are very delicate and can break apart with your fingertips. Ceylon cinnamon is less spicy and more complex than cassia cinnamon.
Spice Fun Fact: Ceylon cinnamon is known as true cinnamon, whereas most of the other ʺcinnamonsʺ on the market are actually the closely related, but very different, cassia.
Spice Fun Fact: Cumin seeds date back to the second millennium BC where ancient Egyptians used them not only as a spice but also in the mummification process.
Great for those who enjoy ethnic items and prefer to explore the taste profiles of a wide variety of cuisines. From France to Jamaica, or Korea to Italy; this crate helps you add worldly flavors to your culinary regimen, without leaving your kitchen.
Spice Fun Fact: In ancient Greece and Rome, bay leaves were thought to hold magical powers and were used to make crowns of laurel for champion athletes and poets.
Spice Fun Fact: During the Napoleonic War in 1812, Russian soldiers put allspice in their boots to keep their feet warm and help reduce odor.
Green tea leaves are finely ground, resulting in high-quality matcha that’s perfect for preparing traditional matcha, cold-brewed matcha, green tea lattes, and smoothies. Comes in a 20g travel-sized gunmetal tin. Recommend 1/2 tsp for an estimated 14 servings.
Spice Fun Fact: The name clove came from the Latin word â clavus, meaning nail. Cloves are aromatic dried flower buds that are picked before they bloom.
Spice Fun Fact: Pepper contains an alkaloid called piperine. Piperine acts as an irritant if it gets into the nose, stimulating nerve endings until a sneeze occurs and it is expelled.
Spice Fun Fact: The taste of cloves is similar to the peppery, sweet heat of allspice with an edgy bite. Their flavor works well in spiced cookies, cakes, and hot tea.
Spice Fun Fact: The main producer and consumer of cumin is India. Cumin is the second most popular spice in the world, following black pepper.
Spice Fun Fact: Bird's eye chiles gained their name because of their small round shape and because birds, who are not affected by their heat, spread them from place to place.
Spice Fun Fact: Known as supermarket cinnamon, it's the most familiar of the cinnamons. It is made from the rolled dried bark of an evergreen tree.
Cinnamon and cassia (a relative that is commonly mistaken for true cinnamon) are common spices consisting of dried, cured tree bark. In contrast to Korintje cassia and other cinnamons, Vietnamese or Saigon cinnamon (cassia) has a higher oil content resulting in an intense and seemingly hotter flavor. Use when a sharp cinnamon flavor is desired.
Spice Fun Fact: Considered by many to be the worlds finest cinnamon; it is not only sweeter, but more aromatic and more powerful (spicier) than cassia commonly sold in supermarkets.
Cinnamon and cassia (a relative that is commonly mistaken for true cinnamon) are common spices consisting of dried, cured tree bark. Korintje cinnamon (a cassia) comes primarily from Indonesia and is known for its slightly sweet flavor. Our Korintje cassia is much fresher than what you find at your local grocery store - perfect for all of your standard baking needs.
Spice Fun Fact: Due to its sweet, delicate flavor, Korintje cinnamon is the most commonly used cinnamon in North American households and commercial bakeries.