Korean Noodle (Ramyun): Red and hot the way I want it. How about you?

This is my entry to @juliank's #foodphotography and @mininthecity's #dailyfoodphotography. This was taken using Canon EOS 350D.

This is the way we cook Shin Ramyun. It is like hot pot. Since we do not have the ingredients we usually put available, we just have to make do with what we can buy. This is an abrupt noodle-eating bonding time that our cousin decided we do because she came over for a quick visit.

We used:

• Spinach
• Carrots
• Tofu
• Rice cake
• Onions
• Eggs
• Thinly sliced beef
• Mustard
• Bell pepper
• Kimchi (Korean fermented vegetables). Check out @artgirl's post on this.
• Shin Ramyun or any noodle you prefer
• Water
• Powdered black pepper
• Salt to taste (optional)

The amount of each of the ingredients depends on you. You can be generous or not.

I should have documented this better but it's kind of a rush thing.

We placed all the ingredients except the noodles and the eggs in the pot. Put the seasoning of the noodles together with the other ingredients. Set the stove in a low fire and cook the ingredients. Let it simmer until the leafy vegetables are cooked. Remove the leafy vegetables and bell pepper. Put in a bowl or plate or whatever you want. Set aside.

When the leafy vegetables and bell pepper are removed, continue cooking the other ingredients.

Did I mention you should slice or cut the other ingredients, too? Of course it is up to you how you should cut it. Be creative. You are an adult now. You know what you are doing. I trust you.

While waiting, you can take photos. The amount of photos you take determines how liberal you are with your ingredients. In this case, we are feeding at least 10 people so we need all the vegetables and water that we need. Mom is a vegetarian so we have to separate something for her without the stuff she does not like to eat.

Don't you just love how deep red the soup is? That's how hot I want my ramyun to be. Sometimes we add more different kinds of vegetables such as pechay, wombok, cabbage, tomatoes, camote (sweet potato) tops, passion fruit tops, fish balls, and chicken balls. Sometimes I even add more chili powder. The good thing with soup is that you can add whatever you want.

Have you had enough photos already? Then put the noodles in. Yum! My mouth is watering already.

What better way to wait other than to take more pictures.

Time it so that the noodles will not end up soggy and overcooked. You can read the label of whatever noodles you want to use.

When the noodle is cooked, start placing the ingredients in bowls. Remember to divide it equally. In this case, at least 10 people are about to eat. Be careful with the kids. Don't give them while it is still hot. At least give it to them at a temperature they can tolerate. Mind the little own. He eats everything and has no idea what is hot and cold as long as it is something he can place in his ever hungry mouth. What a manipulative spoiled brat this is. He got us all under his control lol!

Okay. You know the drill. Take more photos. Position this bowl this way and that. Take an angle up and low and find what is good. Too dark? Use flash. No way can you use natural lighting by now because it is already past sunset. What natural lighting?

Enough with the pictures already and eat. The food's gone cold don't wonder why?!

Oh the eggs! The eggs! Did you put in in there? You don't have to beat it. Just dumped it in the pan.

Done? Since you are full already - all the 10 persons you are - then repeat the cycle for the other people to eat as well.

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You can read more about @photocontests here.

The schedules for other categories for @juliank's photo contest are:

Monday: #foodphotography and #animalphotography
Tuesday: #landscapephotography and #cityscapephotography
Wednesday: #architecturalphotography and #vehiclephotography
Thursday: #macrophotography and #colourfulphotography
Friday: #streetphotography and #portraitphotography
Saturday: #sportsphotography and #smartphonephotography
Sunday: #goldenhourphotography and #longexposurephotography

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