Korean Ramyeon with Egg and Vegetables

Ingredients

• 5 cups water
• 2 packs ramyeon noodles (Korean instant noodle packs)
• 2 whole eggs
• 150 g firm tofu
• ¾ cup frozen mixed vegetables (peas, carrots, corn)
• 1 tablespoon soy sauce
• 1 tablespoon gochugaru (Korean red chili flakes) or sriracha
• 2 tablespoons (sesame oil) plus garnish sesame oil, scallions (green onions, sliced thin), and garlic (minced)

Instructions

1. 1

   Cut the tofu block in half lengthwise, then cut crosswise into 1/2-inch-thick slabs, creating rectangular pieces roughly the size of dice.

2. 2

   Mince the garlic until pieces are smaller than a grain of rice—about the size of pencil-tip dots—and slice the scallions crosswise into thin rings, separating whites from greens.

3. 3

   Pour 5 cups of water into a large pot and bring to a rolling boil over high heat—you'll see large, rapidly breaking bubbles across the surface, about 4 minutes.

4. 4

   Gently lower the 2 eggs into the boiling water and set a timer for 6 minutes for soft-boiled eggs with runny yolks.

5. 5

   While the eggs cook, add the 2 ramyeon noodle packs (discard or save the flavor packets for another use) to the same boiling water and stir gently once to separate the noodles.

6. 6

   Cook the noodles for 3 minutes, stirring once at the 1.5-minute mark, until they are soft and pliable but still have a slight chew.

7. 7

   Add the frozen mixed vegetables and the tofu slabs to the pot and stir gently to distribute them throughout the broth, about 1 minute.

8. 8

   Stir in 1 tablespoon of soy sauce and 1 tablespoon of gochugaru, mixing until the red color spreads evenly through the broth.

9. 9

   When the 6-minute timer goes off, lift one egg out of the pot with a slotted spoon and place it in a small bowl of cold water to cool slightly, then repeat with the second egg.

10. 10

    Ladle the noodles, tofu, vegetables, and broth into two large bowls, dividing evenly.

11. 11

    Gently peel each egg and place one in the center of each bowl, nestled on top of the noodles.

12. 12

    Drizzle 1 tablespoon of sesame oil across the surface of each bowl in a thin spiral, starting from the center and moving outward.

13. 13

    Scatter the minced garlic over the surface of both bowls, then top with the sliced scallion whites and greens.

Tools you’ll need

• large pot (at least 3-quart capacity)
• slotted spoon
• large spoon or ladle
• cutting board
• sharp chef's knife
• two large bowls
• small bowl

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