Korean Ramyeon
Korean ramyeon is elevated instant noodles made by adding a soft-cooked egg and fresh green onions to the broth. This simple technique transforms a basic package into deeply satisfying comfort food.
Korean ramyeon is elevated instant noodles made by adding a soft-cooked egg and fresh green onions to the broth. This simple technique transforms a basic package into deeply satisfying comfort food.
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Boil 2 cups of water in a pot over high heat.
Add the ramyeon noodles and the seasoning packet to the boiling water.
Cook the noodles according to the package directions, stirring occasionally.
Crack an egg into the pot and cook to your desired doneness.
Add chopped green onions.
Serve hot directly from the pot or transfer to a bowl. Optionally serve with kimchi or add kimchi to the broth.
Leftover ramyeon can be refrigerated for 1–2 days; reheat by adding noodles to fresh hot broth to restore texture.
Yes. Kimchi can be served on the side or stirred directly into the broth before serving for extra flavor and heat.
Cook the egg to your preferred doneness—soft-boiled, runny yolk, or fully set—all work well in ramyeon.
Yes, the egg is optional. The recipe works just as well with green onions and broth alone.
Total time is about 5–10 minutes: boiling water takes 2–3 minutes, then noodles cook according to package directions (usually 3–5 minutes), plus 1 minute for the egg.
Cook and eat fresh for best noodle texture. Cooked ramyeon can be refrigerated for 1–2 days and reheated by adding to hot broth, though noodles will soften.
