Welcome to a culinary staple known globally for its speed, flavor, and deeply satisfying comfort: Korean Instant Ramyeon! More than just a quick meal, Ramyeon is a true cultural icon in Korea. Characterized by its chewy, thick noodles and rich, often spicy, savory broth, it stands apart from traditional Japanese ramen by prioritizing speed and convenience. It's the ultimate late-night snack, quick lunch, and base for endless customization.

The history of Korean instant ramyeon began in the 1960s, introduced by the Samyang Food company following the Korean War. With post-war food shortages and a government push for more affordable, wheat-based foods (as opposed to traditional rice), instant noodles became an instant success. The dish quickly evolved from a simple processed food to a national favorite, thanks to its low cost and long shelf life. The market boom truly took off in the 1980s with the introduction of new flavors and the famous square noodle blocks.

Today, making Ramyeon is often seen as a simple task, but cooking it perfectly is an art. The secret to achieving those ideal al dente noodles and that deep umami flavor lies in a few key steps: adding the vegetable flakes and soup base at the right time, and most importantly, not over-cooking the noodles! Many aficionados also swear by the addition of simple extras like a cracked egg, sliced green onions, or a slice of processed cheese to elevate the bowl.

Fun Fact: Despite the popular misconception that the noodles must be cooked directly in the pot lid for maximum taste, the unique texture of Ramyeon is actually due to the high amount of starch added to the wheat flour during processing, which helps the noodles rehydrate quickly while maintaining their signature chewiness!

Serves

For 1 Persons Preparation Time ca. 10 Minuten

Ingredients (Jaeryo)

• 1 packet of Korean instant ramen (including soup base and toppings)
• 500ml water (or the exact amount listed on the package)
• 1 slice of cheese (optional)
• 1 egg (optional)
• 2 tablespoons kimchi (optional)
• 1/4 cup finely chopped green onions or scallions

How to Make (Mandeuneun Beop)

• Boil the Water: Add the exact amount of water (approximately 500ml) indicated on the package to a pot and bring it to a boil. The correct amount of water is important for the perfect flavor concentration.
• Add the Soup and Noodles: Add the powdered soup and dried soup to the boiling water and stir. Then add the noodle blocks.
• Boiling and Lifting the Noodles: Boil the noodles for the time indicated on the package minus 30 seconds (usually 4-4.5 minutes). While boiling, lift and lift the noodles several times with your chopsticks. This will allow the noodles to cool slightly and maintain their chewy texture.
• Adding Cheese, Egg, and Kimchi (Optional): If adding an egg, carefully break it into the broth about 1 minute before the end of the boiling time. Cook the egg for 20-30 seconds without stirring for a cleanly cooked egg. At this point, add the kimchi and cheese.
• Serving and Garnishing: Immediately pour the ramen and broth into a large bowl to prevent the noodles from overcooking in the hot pot. Top with a generous amount of chopped green onions and use as a garnish.