Spicy Ramyeon with Egg & Shrimp
Korean instant noodles cranked up with gochujang, egg, and shrimp—ready in under 5 minutes. One pot, maximum flavor, zero fuss.
- Total time
- 8 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
quicksatisfyingcomfortkoreanshrimpeggschewytender
Ingredients
- 200 g instant ramen noodles (2 packages)
- 4 cups water
- 2 tbsp gochujang (Korean red chili paste)
- 150 g shrimp, peeled and deveined
- 2 whole eggs
- 2 stalks scallion, sliced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Bring water to a rolling boil in a large pot over high heat.
- 2
Stir in gochujang and garlic until paste dissolves, about 30 seconds.
- 3
Add noodles and shrimp, breaking noodles to separate. Boil 3 minutes.
- 4
Crack eggs directly into simmering broth. Stir gently until whites set but yolks stay runny, ~90 seconds.
- 5
Drizzle sesame oil over the surface. Stir once to combine.
- 6
Pour into bowls and top with sliced scallion. Serve immediately.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or chopsticks
- measuring spoons
- measuring cup
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