Korean ramen w/ venison. Venison originally meant the meat of a game animal but now refers primarily to the meat of elk, deer, or antelope (in South Africa). Slice meat as thinly as possible. Korean ramen - it's a food trend waiting to happen.
The Koreans picked up on the instant ramen.
Today they eat more instant ramen per capita than any other country in the world.
Ramen can be also extremely helpful to the same audience above: as hangover stew.
Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, korean ramen w/ venison. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Korean ramen w/ venison is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. Korean ramen w/ venison is something that I've loved my whole life.
Venison originally meant the meat of a game animal but now refers primarily to the meat of elk, deer, or antelope (in South Africa). Slice meat as thinly as possible. Korean ramen - it's a food trend waiting to happen.
To get started with this particular recipe, we have to first prepare a few components. You can cook korean ramen w/ venison using 3 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Korean ramen w/ venison:
- {Make ready 1 pkg. of Korean style ramen noodles w/ spices & veg.
- {Make ready 1 oz. of Venison (or other game meat) (already cooked...).
- {Get 2/3 cup of water.
Many college students also eat ramen as a quick and easy method to get The concept of ramen is also used in a daily funny pick-up line. The phrase "Do you want to eat some ramen before you go?" metaphorically. Easy ramen recipes using different Korean ramens. The spiciest Ramen in the world.
Steps to make Korean ramen w/ venison:
- Slice meat as thinly as possible..
- Mix ingredients & simmer for 30 minutes, stirring occasionally..
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