Ramen and Beef with Chili Threads Garnish by Pattie Sue Knapp

Ramen and Beef

with Chili Threads Garnish

You can learn a lot about other cultures and their food by watching some of the YouTube video bloggers. You cant watch them all because there just not enough hours in the day. Last year I noticed several episodes from different parts of the Fareast featured, sil-gochu, chili threads, a traditional Korean garnish. I like spicy food and was intrigued about the up until then unknown food that seems to have had made the rounds of the Fareast. I managed to locate a source and ordered me a small amount to see what they were all about.

Asia has a lot of different noodle dishes. Some of the noodles are made of wheat, some are rice and some buckwheat, etc. In spite of all the differences, what the various noodle dishes have in common is the assembly. It sort of goes like this: place cooked noodles in a bowl. Add your broth of choice. Apply toppings and garnishes to your satisfaction and you have a personal noodle bowl. I take that to mean I can clean out the refrigerator and create a passable noodle dish. That is what I did here, adding bits and pieces from the refrigerator, to make a test bed for my newly acquired pepper threads.

Preparation: 20 minutes Life Experience Recipe
Makes 2 bowls Pattie Sue Knapp
  • 1 3-ounce package ramen noodles (discard flavor packet)
  • slices of left-over cooked meat (left-over grilled steak used here)
  • cup shredded cabbage or coleslaw mix
  • 1 teaspoon soy sauce each bowl
  • Chili threads- Garnish as desired, about 1 tablespoon
  • Chili flakes to taste
  • 1 14.5-ounce can low-sodium beef or chicken broth
  • 1 scallion, white and green parts, sliced diagonally
  • 4 or 6 center slices of hardboiled egg
  • teaspoon toasted sesame oil each bowl
  • Fish sauce, optional, to taste
  1. Cook noodles in water following package directions until desired tenderness.
  2. Shred cabbage or use prepared coleslaw mix. Make fine cuts so cabbage will soften in the hot broth.

  3. Prepare hardboiled eggs.
  4. Make thin slices of meat. Left over grilled steak is used here but use meat of choice.

  5. Heat chicken broth to hard simmer, add about 1 tsp of soy sauce and 1/4 tsp of toasted Sesame Oil - adjust for desired taste. If desired, add fish sauce for a richer tasting broth.
  6. Place Noodles in a bowl. Ladle the hot broth over the noodles. Arrange the sliced meat, cabbage and sliced egg around bowl. Sprinkle green onions on top.

  7. Place about 1 tablespoon of the pepper threads on top before serving. Some pepper flakes add a taste of heat to the dish.

    The verdict: The chili threads are made from mild chilies and are a garnish far and above their seasoning attributes. They quickly break down when in the broth. They have a slight agreeable flavor that is mild. I will keep them on hand to add that special something to what might be just another ordinary serving.

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Latest revision done March 2017
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