I shelled the edamame and popped them straight into my bowl of steaming noodles. I decided not to add them into the pot while the ramyun was cooking so that they'd stay a bit chewy and crunchy. The combination of hot and slurpy ramyun with cold and chewy beans was really nice.
I haven't gotten a chance to use the gochujang and ssamjang yet. But the Gim will be making a blog appearance soon...
I have to say, eating Korean ramyun in Thailand is kinda fun. Whenever I have a chance to merge my worlds, even just in a small way, it makes me really happy. Kinda like this picture: