Ramyeon (Korean-Style Instant Noodles)

Name: Ramyeon (Korean-Style Instant Noodles)
Total time: 12 min
Yield: 1
Cuisine: Korean
Ingredients: 1 pack Instant ramyeon (noodles + soup packet); 550 ml Water; 1 Egg; 1 stalk Green onion, sliced on the bias; 40 g Well-fermented kimchi; 1 tsp Gochugaru (optional, for extra heat); a few Rice cake slices or dumplings (optional)

Springy instant ramyeon simmered spicy and deep, then lifted with a soft egg, scallions and kimchi — the Korean midnight-snack ritual done right.

Fuente

Receta de Korean home kitchens · 🏠 Cocina casera

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.

Background on Wikipedia ↗

Watch it being made

Lisa Nguyen

⏱ 12 min🍽 1 porciones🔥 500 kcal🇰🇷 Corea del Sur🌶️🌶️🌶️

Sin lácteosSin frutos secos

Pasos

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.