π₯ How to Cook Korean Ramen Perfectly β Instant Noodle Game Changer!
π Why It Matters
Ever wondered why your ramen doesn’t taste like that magical bowl from Korean dramas? π The secret lies in the timing, order, and extra love (a.k.a toppings)!
Letβs make your ramen taste like a late-night street food stall in Seoul.
β Basic Korean Ramen Recipe
π Ingredients
- 1 Korean ramen packet (Shin Ramyun, Jin Ramen, etc.)
- 500ml water
- Soup powder + veggie flakes (from packet)
- 1 egg (optional)
- Green onion or chili slices (optional)
π©βπ³ Instructions
- Boil 500ml water in a pot.
- Add soup powder + veggie flakes first (yes, BEFORE noodles).
- Once boiling, add noodles. Donβt stir for the first minute!
- Let it cook for about 4 minutes. Gently loosen noodles halfway through.
- Add egg, green onion or chili at the last minute if you like.
- Turn off the heat, cover for 30 seconds (steam = flavor boost).
β Boom. Youβve just upgraded to pro-level ramen ππ₯
π³ Ramen Upgrades β Bonus Flavor Boosts
| Style | Add-Ons | Flavor Effect |
|---|---|---|
| Egg Drop | 1 cracked egg | Silky & rich broth |
| Cheesy Ramen | 1 slice of cheese | Creamy & savory |
| Kimchi Ramen | Handful of kimchi | Spicy & tangy |
| Scallion Party | Chopped green onion | Fresh & fragrant |
| Rice Finale | 1 spoon of rice | Satisfying till the last drop! |
π Creative Variations
- Dry Ramen (Yakisoba Style): Use 350ml water, drain most, stir-fry with sauce.
- Hot Pot Ramen: Add dumplings, mushrooms, and tofu like a mini army stew.
- Hangover Ramen: Add bean sprouts + chopped chili β you’ll thank me later π»
β Ramen Cooking Checklist
- Spice first, noodles second β
- Donβt over-stir! β
- Add love: egg, cheese, or veggies β
- Let it steam 30 seconds β
π Bonus Tip (and a joke)
If you canβt make it to Korea, let Korea come to your kitchen β with some boiling water and extra toppings!
Pro tip: Donβt answer the door during ramen time. Itβs sacred. π
π Bokkeum Ramen (Stir-fried / Dry Ramen)
Description: Spicy and rich, this βdryβ ramen style is similar to Korean jjapaghetti or buldak-bokkeum-myeon.
π§ Ingredients:
- 1 instant ramen (e.g. Samyang, Jjapaghetti)
- 400ml water (less than usual)
- Soup base / sauce packet
- Optional: chopped green onion, sesame oil, boiled egg
π₯ How to Make:
- Boil 400ml of water and add the noodles.
- Cook for 3-4 minutes until water reduces to about 3 tablespoons.
- Turn off heat, add soup base/sauce and mix thoroughly.
- Add optional toppings like green onion or sesame oil for extra flavor.
- Serve hot on a plate instead of a bowl!
π² Jeongol Ramen (Hot Pot Style)
Description: A deluxe, stewy ramen perfect for cold days or sharing with friends. Includes dumplings, mushrooms, and veggies.
π§ Ingredients:
- 1 ramen
- Water 500-600ml
- Mandu (dumplings), enoki mushrooms, tofu, napa cabbage
- Gochugaru (Korean chili flakes), minced garlic, egg (optional)
π² How to Make:
- In a large pot, add water and gochugaru + garlic.
- Add mandu, tofu, mushrooms, and cabbage. Simmer 5-6 minutes.
- Add ramen noodles + soup base, cook for 3 minutes.
- Crack in an egg and let it gently poach.
- Serve in the pot with ladles β full Korean stew vibes!
π₯’ Kongnamul Ramen (Bean Sprout Ramen β Hangover Special)
Description: A lighter, spicy broth packed with bean sprouts β great for mornings or after a party. π
π§ Ingredients:
- 1 ramen
- 500ml water
- 1 cup bean sprouts (kongnamul)
- 1 green chili pepper, sliced
- Optional: egg, chopped garlic
π§ How to Make:
- Bring water to a boil, add garlic and bean sprouts.
- After 2 minutes, add ramen noodles + soup powder.
- Add green chili and optional egg.
- Cook for 3-4 minutes, then serve piping hot!
π¨ Thumbnail Style Suggestions
- Bokkeum Ramen: sizzling frying pan + noodles being stir-fried with red sauce
- Jeongol Ramen: bubbling pot full of toppings, steam rising
- Kongnamul Ramen: light broth, floating bean sprouts and chili, clean aesthetic