Green Onion Ramyeon · Haruhankki

Slice the garlic cloves into thin, even coins — thin enough to see a little light through.

💡 Slices survive the oil far better than minced garlic, which scorches to bitter specks in seconds at this stage.

Split the green onion down its length, then cut it into little-finger-length pieces, roughly 5 cm.

💡 Splitting it first exposes the inside to the oil, which is where the sweetness comes out.

Put the pot on the stove dry, add the 2 tablespoons of oil, and set the heat to LOW. No water yet.

Add the sliced garlic and the chili flakes to the cold-ish oil together.

Stir constantly for 1 to 2 minutes on low. The oil turns a clear red and the kitchen starts smelling of toasted garlic — that is the finish line.

💡 Beginner warning: chili flakes go from fragrant to burnt in about five seconds, and burnt gochugaru turns the whole pot bitter with no way back. Low heat, never leave it.

Add the green onion and toss it in the red oil for 30 seconds to a minute, until the edges soften and turn glossy.

Pour in the water your packet calls for and turn the heat up to high.

Bring it to a hard, rolling boil — the surface should be moving all over, not just bubbling at the edge.

Stir in the soup powder and the dried flakes from the packet.

Add the noodles and cook for the time on the packet, usually 4 to 5 minutes.

Lift the noodles up out of the broth with chopsticks a few times as they cook — the brief hit of air is what keeps them springy.

Serve immediately, straight from the pot if you are honest about it.