Korean ramen

Ramyeon 라면

Today I’m going to show you a simple recipe that uses a package of Korean instant noodles, called ramyeon in Korean. Ramyeon is the Korean version of instant Japanese ramen. In Japan, ramen can be instant or fresh, but in Korea, ramyeon is always instant. A package of ramyeon comes with instructions on how to cook it, but I found my way of doing it is much better, and also uses some simple fresh ingredients to make it more delicious.

The first time I tried it, I couldn’t believe how tasty it was, how simple it was to make, and how curly the noodles were! Korean noodles were all straight, so the shape of ramyeon noodles was unique.

Over time I also came to realize that ramyeon was really junk food, similar to a bag of chips in the West. To tell the truth, I don’t eat ramyeon very often. However, a quick, easy, hot snack is hard to resist so when I travelled around the world as part of my Gapshida program, I always had some ramyeon in my bag. This way I could always make some hot food in any hotel room in any foreign country.

One of the important tips in this recipe is the timing: the noodles shouldn’t be overcooked. When you start eating the ramyeon, the noodles will be curly and a little firm. But 3 or 4 bites later they will cook in the broth a little more and soften up to the perfect consistency. So don’t let them cook too long and let them get mushy before you start eating!

If you’re still hungry after the noodles are done, you can add some rice to the leftover broth at the bottom of the pot to make a quick gukbap (soup and rice mixed together).

I use a Korean tin pot in this video. Koreans like using these pots for ramyeon because they’re thin and light, heat up quickly, and are the perfect size for one package. We also use the lid as a place to cool down a mouthful-worth or noodles for a few seconds before eating them. The pot is a useful thing to have, but it’s not essential to make ramyeon: any pot will do.

This video was filmed at YouTube Space LA. My guest cook was Jimmy Wong whose YouTube channel is Feast of Fiction. Jimmy said his mom makes Korean kimchi on a regular basis. I had a great time filming with him!

Jimmy Wong


  • 1 package of Korean ramyeon
  • 2½ cups water
  • 1 egg
  • 2 green onions, chopped


  1. Bring the water to a boil over high heat.
  2. Add the noodles and the included soup powder to the boiling water. Cover and boil for 1 minute.
  3. Open the lid and turn the ramyeon over with a spoon.Korean ramen
  4. Crack the egg directly into the boiling ramyeon, and cover and cook for 1 to 2 minutes. Don’t stir, so the egg will be poached.
  5. Remove from the heat. Open the lid and add the green onions and the included package of dried vegetables. Serve with kimchi and rice.

Korean ramyeon

Korean ramyeon



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