7 BEST Korean Instant Ramen Recipes - Aaron and Claire (2024)

Let me guess. You are a big big fan of Korean Ramen, but you had it too much, so you’re starting to get tired of it, aren’t you? Don’t worry about it! Today, let me show you 7 New Ways to Enjoy Korean Ramen! With these recipes, you’ll experience a whole new world!

WHAT KIND OF RAMEN TO USE

First of all, you will need a Normal Korean Ramen with Spicy Soup such as Shin Ramen, Jin Ramen, or Yeul Ramen. But I don’t recommend seafood flavor, because it may taste weird with other seasonings.

#1 TANTANMEN

Ingredients:

• 550ml water
• 1 pack of Korean instant ramen
• 1 tbsp peanut butter
• 1/2 tbsp Korean chili pepper flakes (gochugaru) (optional)
• Handful of fresh (or blanched) mung bean sprouts (optional)
• 1 green onion, to garnish

Instructions:

1. Bring a pot of water to a boil. Add the ramen packets and noodles. Cook for 4 minutes and 30 seconds or until the noodles are cooked.

2. Add the peanut butter and chili pepper flakes (if using). Give it a good stir.

3. Transfer to a serving bowl. Top with mung bean sprouts (if using) and green onion. Enjoy~!

#2 FISH SAUCE RAMEN

Ingredients:

• 550ml water
• 1 pack of Korean instant ramen
• 1 tsp fish sauce
• 1 beaten egg
• 1 green onion, to garnish

Instructions:

1. Bring a pot of water to a boil. Add the ramen packets and noodles. Cook for 4 minutes and 30 seconds or until the noodles are cooked.

2. Add the fish sauce and give it a few stir.

3. Take out the noodles and transfer to a serving bowl. Set aside.

4. To the broth, add the beaten egg and thinly sliced green onion. Boil for another 30 seconds. Pour it over the noodles. Enjoy~!

#3 BIBIM RAMEN

Ingredients:

• 1-2 hard-boiled eggs
• 1/4 yellow onion (or green cabbage)
• 1/3 cucumber
• 1 pack of Korean instant ramen
• Pinch of toasted sesame seeds

Sauce:

• 1 tbsp sugar
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp white vinegar
• 1 tbsp toasted sesame oil
• 1/3 ramyun powder

Instructions:

1. Bring a pot of water to a boil. Add the eggs. Cook for 11-12 minutes .

2. Thinly slice the onion and soak them in cold water for 5 minutes. Drain.

3. Cut the cucumber into thin strips.

4. In a large mixing bowl, mix together the sugar, Korean chili paste, vinegar, sesame oil, and ramyun powder.

5. Cook the noodles in boiling water for 4 minutes or until the noodles are cooked through. Rinse under cold water and drain. Transfer them to the mixing bowl and mix with the sauce.

6. Transfer to a serving bowl. Top with the onion, cucumber, and egg. Sprinkle on the sesame seeds. Enjoy~!

#4 DOUBANJIANG RAMEN

Ingredients:

• 2 green onions
• 1 tbsp neutral-tasting oil
• 2.1 oz (60g) ground pork
• 1 tbsp Chinese chili bean paste (doubanjiang)
• 1 pack of Korean instant ramen
• 550ml water
• 1 tsp white vinegar
• Handful of mung bean sprouts

Instructions:

1. Thinly slice the green onions: white parts to stir-fry & green parts to garnish

2. In a wok (or pot), heat the oil over medium-high heat. Once it gets nice and hot, add the green onions (save some for garnish) and saute for 1 minute or until fragrant.

3. Add the ground pork. Break up the pork and cook until no longer pink. Add Chinese chili bean paste, 2/3 of the ramyun powder, and give it a good stir. Add the water and bring it to a boil over high heat.

4. Once it starts to boil, add in the noodles and flakes. Cook for 4 minutes and 30 seconds or until the noodles are cooked.

5. Add the vinegar and mix to combine. Transfer to a serving bowl. Top with mung bean sprouts and green onions. Enjoy!

#5 SUNDUBU RAMEN

Ingredients:

• 1-2 green onions
• 1 clove garlic
• 1 tbsp neutral-tasting oil
• Pork belly
• 400ml water
• 1 pack of Korean instant ramen
• 6.3 oz (180g) silken tofu
• 1 egg
• Black pepper, to taste

Instructions:

1. Thinly slice the green onions. Smash the garlic and finely chop it.

2. In a pot, heat the oil over low heat. Once it gets nice and hot, add the pork belly, minced garlic and green onions (save some for garnish). Saute for 2 to 3 minutes or until the pork is no longer pink.

3. Add the water, ramyun powder, and flakes. Bring it to a boil. Add the noodles and tofu. Cook for 2 minutes.

4. Crack an egg and place it on top. Add a few shakes of black pepper. Cook for 2 more minutes.

5. Garnish with green onions. Enjoy~!

#6 MAYO RAMEN

Ingredients:

• 1 pack of Korean instant ramen
• 1/2 green onion
• 1 chili pepper
• 1 tsp oyster sauce
• 1 tbsp unsalted butter
• Kewpie mayo, to drizzle
• Korean chili pepper flakes (gochugaru) (optional)

Instructions:

1. Fill a pot with enough water and bring it to a boil. Once it starts to boil, add the noodles and flakes. (Do not add the ramyun powder yet.)

2. Thinly slice the green onion and chili pepper.

3. After 3 minutes, drain the water, leaving about 1/2 cup of water. Increase the heat to high heat. Add the oyster sauce and 1/2 of the ramyun powder. Mix to combine. Cook for 2 minutes or until most of the liquid has evaporated.

4. Add the butter and give it a good mix. Place on a serving plate.

5. Top with kewpie mayo, green onion, chili pepper, and Korean chili pepper flakes (if using). Enjoy~!

#7 BUDAE RAMEN

Ingredients:

• 1 green onion
• 1 sausage (or hot dog)
• 3.5 oz (100g) Spam
• 600ml water
• 1 pack of Korean instant ramen
• 1 tbsp ketchup
• 1-2 tbsp baked beans
• 1/2 slice American cheese

Instructions:

1. Thinly slice the green onion and sausage. Cut spam into bite-sized pieces.

2. In a pot, add the water, sausage, Spam, ramyun powder, and ketchup. Bring it to a boil.

3. Once it starts to boil, add the noodles. cook for 4 minutes or until the noodles are cooked.

4. Top with green onion, baked beans, and American cheese. Cook for another 30 seconds. Enjoy~!

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