How to Make Korean Style Ramyun Noodles – Seoulistic

How to Make Korean Style Ramyun Noodles

Considering the dirt cheap price and ease of making, it’s no surprise to see ramyun stocked in most Korean households. The methods and ingredients people use can vary greatly, but either way you can’t really mess up ramyun. If you do, put out the fire in the kitchen and take a gander at this super simple step-by-step guide.

#1. Boil the water

That’s right genius, you need to have boiling hot water to begin the process of making a delicious 1,000 won dinner comprised of Shin Ramyun. Instead of boiling water in the pot and watching paint dry, opt for a quick boiler. All it takes is the press of a button and voila! You’re ready to go.

#2 Which came first: The ramyun or the soup?

Some people prefer to hold off on throwing the luxurious seasoning packages inside and instead wait for the noodles to soften up a bit. If you choose to do this, it could be easier to break up the noodles a bit as this will speed up the process a bit.

There are also the naysayers who say throw in the seasoning and any other spices that you would like to add in the moment the water starts to boil. Supposedly this enhances the flavor of the soup and also helps ensure that the noodles don’t become soggy. Others add the ramyun in at the last moment after the soup and all assorted vegetables and meats are ready to go. In either case, a bag of noodles runs less than 1,000 won so get your Bill Nye on and experiment to see which you prefer first.

#3 Throw in some eggs

This is a pretty universal step, as ramyun without eggs is like munching on a hot dog without ketchup. Well, unless your last name is Kobayashi and you’re trying to devour 60 hot dogs in a minute that is. Remember to keep stirring the noodles as they tend to clump up together in the soup.

#4 Add some MEAT (Vienna sausages, spam, etc.)

This is also a very popular step in the process. You may have tried budaejjigae at one point or another, but we won’t get into that here. Any hot dog type of meat will do, and some ramyun aficionados add ground beef into the equation. The great thing is, just about anything will do.

#5 Add some dumplings, seaweed, and other spices

This one is up in air but is used by those who enjoy manduguk, which is dumpling soup. The more the meat the better though, no? Sriracha sauce is also a common culprit found in soup, but any hot sauce will do. If you are still holding on to those taco bell hot sauce packets that you stole a long time ago, now’s the time to use them.

#6 Serve to the crowd of hungover people you just met sleeping on your floor

Hopefully you have some bowls and spoons around to serve your guests as eating the ramyun like a nearly empty bowl of cereal is not advised unless you want a fire in your mouth. Many people opt to enjoy it with some kimchi or danmuji, a pickled yellow radish. In either case, bon appetit.

Daniel Kang is a Korean-American from Los Angeles, California and currently enjoys living in Seoul. He is a diehard Laker fan and loves playing basketball, poker, and hanging out at the beach. Daniel is a passionate writer and has compiled pieces for Groove Korea and 10 Magazine. Check out his Lakers blog at lakerlinanalysis


  1. Amanda says:

    I’ll have to try the egg-thing! How do you perfer it? Do you add it right away, or do you wait til it’s nearly finished?

  2. Heather says:

    You wanna add the egg at the last minute. You don’t want to overcook it. Ramyun isn’t ramyun for me without the egg and slice of processed cheese. Good stuff.

  3. Sammi says:

    My trick is to get the soup done, crack the eggs in, slap a lid on and walk away for a few minutes. Heat of the soup will poach up my egg and as long as I don’t wait too long, I still have delicious egg yolk to break on my lid and dredge noodles through. mmmmmmm egg yolk on ramyun….

  4. Carlo says:

    I add sugar and mozzarella cheese in my ramyun as what my Korean friend recommended me 🙂 I’ts always the best! Hahahaha

  5. William says:

    Best Hungover meal!

  6. Francis says:

    3 Quick Tips

    1) Lift the noddles and suspend in mid air with chopsticks for a few secs and put it back in the pot. Repeat this every now and then (frequency is up to you) until the Ramen is cooked.

    You can see Ajummas in Korean Restaurants doing this a lot. This is to make the noodles more el dente and give it a curlier finish.

    2) Add a drop of vinegar after you’ve finished cooking to bring out more flavours. Only a drop otherwise you’ll start tasting the vinegar.

    3) Try breaking and whisking an egg first in a bowl before adding it to a Ramen in the last minute or after it’s cooked.

  7. Antoine says:

    A few years ago, i was studying in Ireland as part of an exchange student program, and i met a bunch of korean people.
    And while cooking with them, i realised they alwais put eggs (and other stuff, such as rice cake-love it)) in their noodles. And god it was great!!
    I used to only put the spice and sometimes dehydrated vegetable bag that come with it, but since those days, I alwais put an egg inside.

    Execpt with one kind of noodle i must say, which IMO are the best in the world (?): Chapagetti aka black noodles. Haha, love those ones!!

  8. John says:

    As someone who prefers the noodles/meat/veggies over the broth, I’ve found that crushed tortilla chips make for an excellent thickener, and extra flavor because of the salt. I also personally use my own spices and toss out the packet that comes with the noodles to keep the sodium down (especially if I plan on mixing in the chips).

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