Photo: Korea.net / Korean Culture and Information Service, CC BY-SA 2.0, Wikimedia Commons

Ramyeon

Name: Ramyeon
Cuisine: South Korea
Ingredients: 20 g mussels (20g); 50 g mung bean sprouts (50g); 20 g bok choy (20g); 5 g green chili pepper (5g); 5 g red chili pepper (5g); 10 g gochugaru (Korean chili flakes) (10g); 10 g oyster sauce (10g); 100 g ramyeon noodles (100g); 10 g green onion (10g); 50 g egg (50g); 20 g Broth: anchovies (20g); 10 g dried shrimp (10g); 20 g Korean radish (mu) (20g); 20 g onion (20g); 10 g garlic (10g)

라면

Korean instant noodle

MainsCourse

343kcal · per serving

4/5Spice

No pork

Jump to recipe ↓

About this dish

This is a list of instant noodle brands. Instant noodles are a dried or precooked noodle block, usually sold with a packet of flavoring powder and/or seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water, while precooked noodles can be reheated or eaten straight from the packet/cup. The instant noodle was invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen.

Description: Wikipedia — Ramyeon, CC BY-SA 4.0

Recipe

Bean Sprout Ramyeon (Sukju Ramyeon)

🌶 Spicy 4/5No porkNo meat or alcoholContains: egg, gluten, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

mussels홍합(20g)
20 g
mung bean sprouts숙주(50g)
50 g
bok choy청경채(20g)
20 g
green chili pepper청고추(5g)
5 g
red chili pepper홍고추(5g)
5 g
gochugaru (Korean chili flakes)고춧가루(10g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g
oyster sauce굴소스(10g)
10 g
ramyeon noodles라면(100g)
100 g
green onion대파(10g)
10 g
egg달걀(50g)
50 g
Broth: anchovies육수 : 멸치(20g)
↔ No Broth: anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
20 g
dried shrimp건새우(10g)
10 g
Korean radish (mu)무(20g)
↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g
onion양파(20g)
20 g
garlic마늘(10g)
10 g

Nutrition per serving

343kcal

51gCarbs

12.8gProtein

9.7gFat

218.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the anchovies, dried shrimp, radish, onion, and garlic in a pot to make the broth and strain through cheesecloth.
Lightly blanch the mussels in boiling water.
Wash the bean sprouts, halve the bok choy, and slice the green and red chili peppers on the diagonal.
Add the chili flakes and oyster sauce to the prepared broth and boil.
Beat the egg.
When the broth (4) boils, add the ramyeon noodles, and when it boils once more add the mussels and boil. Turn down the heat, pour in the egg in a thin stream, add the bok choy, bean sprouts, red chili pepper, and green onion, boil briefly, and serve in a bowl to finish.

💡 TipMade with mussels in a seafood broth, it tastes good without adding any separate sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.