Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Ramyeon (Korean-Style Instant Noodles)
Springy instant ramyeon simmered spicy and deep, then lifted with a soft egg, scallions and kimchi — the Korean midnight-snack ritual done right.
Source
Recipe by Korean home kitchens · 🏠 Home cook
Korean instant ramyeon / 한국식 라면 — Ramyeon is the Korean take on instant ramen, first produced in Korea in 1963. Spicy and springy, it became a national staple, and home cooks routinely dress it up with egg, scallions, kimchi and cheese into a fuller meal.
Watch it being made
⏱ 12 min🍽 1 servings🔥 500 kcal🇰🇷 South Korea🌶️🌶️🌶️
Dairy-freeNut-free
Steps
Bring the measured water to a rolling boil in a small pot with the sliced green onion and kimchi.
Stir in the soup powder first and let it dissolve so the broth is seasoned before the noodles go in.
Drop in the noodles and cook at a hard boil, lifting and folding them with chopsticks to make them springier.
Stir in extra gochugaru if you want more heat, keeping the boil strong.
Crack in the egg and either swirl it into the broth or leave it to poach whole, to taste.
Pull it off the heat while the noodles are still a touch firm and eat straight from the pot, hot.
💡 Tips
- Cook it slightly under and eat fast — ramyeon keeps softening in the hot broth.
- A slice of cheese melted in turns the broth rich, mild and creamy.
- Lifting the noodles into the air as they cook aerates and firms them up.
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