Bunsik-style Ramyeon
Homemade Bunsik-style Ramyeon Recipe
This recipe is for 2 servings. For 1 serving, use 500ml of water. For 2 servings, use 900ml of water. Add 1 egg per serving. The key to delicious ramyeon is high heat! Keep the heat as high as possible. If the soup reduces and becomes too salty, add a little cold water to adjust the seasoning. Remember, high heat is the most important factor for the best flavor.
Ingredients
- Water 900 ml (for 2 servings)
- Ramyeon noodles 2 packs
- Pot
- Green onion, chopped (a little)
- Eggs 2
Cooking Instructions
Step 1
Bring 900ml of water to a rolling boil over high heat in a pot. Once boiling, add the ramyeon noodles and cook for about 2 minutes until they start to loosen. When the noodles have begun to separate, gently and slowly pour the beaten eggs around the edges of the pot. This technique creates delicious, wispy egg strands that soften into the broth.
Step 2
Once the egg is partially cooked, sprinkle the chopped green onions over the ramyeon. (Optional: I added some mushrooms as an extra ingredient, which really enhanced the savory flavor of the broth! Feel free to add your favorite vegetables.)
Step 3
Gently swirl the noodles and egg with chopsticks, taste the broth, and adjust the seasoning if needed. Once seasoned to your liking, turn off the heat. If you’re serving 1 portion, transfer it to a bowl. For 2 portions, it’s best to bring the pot directly to the table and let everyone serve themselves from their own bowls.
Step 4
To achieve that perfect chewy texture, aim to cook the noodles for no more than 4 minutes over high heat. If you prefer softer, fully cooked noodles, you can boil them for longer until they become tender and slightly translucent. The cooking time can be adjusted to your preference. High heat and precise timing are crucial for delicious ramyeon.
