Photograph of the finished Ramyeon

Korea · Mì gói nấu kiểu Hàn Ramyeon

Ramyeon

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Instant ramyeon noodles Instant ramyeon noodles 4 packets
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Pickled cabbage Pickled cabbage 240 g
  • Photograph of Cheddar cheese Cheddar cheese 100 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 20 g
  • Photograph of Pork belly Pork belly 320 g
  • Photograph of Garlic Garlic 12 cloves

Method

  1. 1 Fry sliced pork belly in a pot for 4 minutes to render the fat, which will be used as a base for the broth.
  2. 2 Pour 500 ml of water into a pot and bring it to a rolling boil before adding the spice packet.
  3. 3 Add the noodles to vigorously boiling water and cook for exactly 3 minutes. If the water isn't boiling, the noodles will be mushy and the water will be cloudy.
  4. 4 Lift the noodles out of the water with chopsticks a few times while cooking to allow them to air out and become firmer and chewier.
  5. 5 Crack the eggs into one corner of the pot and do not stir, allowing them to set into a soft mass.
  6. 6 Sprinkle with chopped green onions, gochugaru (a type of Chinese sausage), and minced garlic, then place a slice of cheese on top and eat straight from the pot.

With an appliance

  • Microwave 16 min

    Replace steps 2–3: add 500 ml of water and seasoning to a deep bowl, microwave at 900 W for 4 minutes, add noodles and microwave for another 2 minutes 30 seconds, stirring once midway; this is faster, about 3 minutes, no need to watch for overflowing, but the noodles will be softer and less firm because they are not lifted out of the water like in step 4.

Start cooking