🍜 Ramyeon
Ramyeon is the Korean take on instant noodle soup: wavy wheat noodles boiled in a fiery red broth seasoned with gochugaru chilli flakes, finished with an egg cracked into the pot and sliced spring onions. The noodles are springy and the broth is hot, spicy and slurpable. It is a quick late-night meal and a staple of Korean convenience food.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 block ramen noodles (about 110 g)
- 550 ml water
- 1–2 tsp gochugaru (Korean chilli flakes)
- 1 garlic clove, minced
- ½ tsp salt
- 1 egg
- 1 spring onion, sliced
Method
- Bring the water to a boil with the gochugaru, garlic and salt.
- Add the noodles and cook for 3 minutes, loosening them with chopsticks.
- Crack the egg into the pot and let it cook for 1 minute without stirring.
- Add the spring onion and serve immediately.
How to make it lighter
- Use only part of the broth seasoning and add more chilli flakes for flavour.
- Add plenty of vegetables such as cabbage or mushrooms to make the bowl larger and more filling.
- Leave some of the broth in the bowl; most of the salt is there.
History
Instant ramyeon was introduced in South Korea in 1963, inspired by Japanese instant ramen, and was quickly adapted to Korean tastes with spicier broths. South Korea today has one of the highest instant noodle consumption rates in the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →