Loaded Korean Ramyeon
Springy, curly noodles swimming in a gochugaru-spiked broth that is equal parts spicy, savory, and soul-warming, loaded with a soft egg, melty cheese, and crisp scallions. This elevated take on Korean instant ramen captures the beloved late-night comfort of the original while layering in fresh ingredients that make it a proper, satisfying meal.
Ingredients
- 2 packs Korean ramyeon (such as Shin Ramyun or Jin Ramen)
- 3.5 cups water
- 2 eggs
- 1 slice American or mozzarella cheese per bowl
+ 7 more ingredients
Instructions
Bring the water to a rolling boil in a medium pot or Korean ramyeon pot. Add both seasoning packets and dried vegetable flakes from the ramyeon packages and stir to dissolve.
Add the noodle blocks and rice cake slices if using. Cook for 2 minutes, gently loosening the noodles with chopsticks as they soften.
Add the chopped kimchi and minced garlic to the bubbling broth. Stir and cook for another minute.
Crack the eggs directly into the pot, one on each side. Do not stir -- let them poach in the boiling broth for about 2 minutes until the whites are just set and the yolks are still runny.
Sprinkle gochugaru over the broth if you want extra fire.
Divide the noodles and broth between two bowls, carefully placing one egg in each.
Immediately lay a slice of cheese over the steaming hot noodles so it begins to melt.
Drizzle with sesame oil and top with sliced green onions and sesame seeds. Serve bubbling hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI