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(Think of New Yorkers and the wonders they've done with pizza.)It would not be an understatement to say Korean diets would not be the same without this dish -- most Koreans eat it at least once a week, and have their favorite jjajangmyeon delivery shop on speed dial.
Anyone can follow the directions on the back of the ramyeon package to boil water and sprinkle in the spice packet, but connoisseurs will add extras like canned tuna, eggs, and cheese for enhanced flavor.
It's made by salting and preserving fermented cabbage in a bed of pepper, garlic, ginger and scallion. Exchange your regular red cabbage kimchi for ggakdugi (chopped radish kimchi), a popular side at gimbap restaurants.
Yeolmumul kimchi is a less spicy kimchi made with young radish stalks floating in a tangy soup.
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