Hanjun - Rayumun - a photo on Flickriver

Hanjun - Rayumun

            Korean Spicy Ramyun 
- 12 hour broth of pork/chicken/fish bones
*  after 10pm only

OK, where do I begin? This was ramen, I beg you pardon - raymun, to remember. 
The broth was simply outstanding - absolutely, without a doubt and bar none, the most balanced broth I have ever tasted. I would like to think that I have a good, if not sensitive, palate and yet I was  not able to tell if the Hanjaun broth was based on chicken, pork or seafood stock - all three flavors were there, but all three were light and none were dominant or overbearing. Hanjun broth seems to be typically Korean, as such it was laden with  고추장 - Gochujang (hot pepper paste). Noteworthy: Gochujang is believed to have been first used in Korea in the late 18th century, after chili was introduced from Europe via Japan in the 16th century. According to the Jungbo Sallim Geongje (증보산림경제, 1765), gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste, and aging this paste under the sun. This gochujang recipe is similar to the recipe used today. I must stress, however, that the broth was not obsessively hot, although it was spicy, no doubt.
Noodles themselves were outstanding - house-made and cooked al dente; toppings were a bit scant, but this bowl of noodles was about the broth. I did appreciate the serving vessel - unusual and unique by NYC standards.
I rarely, if ever, give ratings, but this bowl of noodles was 9.75/10, with 10 being the highest - simply a must try.

   

Taken on: May 9, 2013

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Camera: Nikon D800, 1/30 sec, ISO 12800 (more info) (hide info)

Camera:	Nikon D800
Lens:	0.0 mm f/0.0
Exposure Time:	0.033 sec (1/30)
ISO:	12800
Exposure Bias:	+1/3 EV
Flash:	Off, Did not fire
Exposure Program:	Aperture-priority AE
Exposure Mode:	Auto
Metering Mode:	Center-weighted average
White Balance:	Manual
Gain Control:	High gain up
Contrast:	High
Saturation:	High
Sharpness:	Hard
Color Space:	Uncalibrated
Software:	Adobe Photoshop CS5.1 Macintosh
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