10-Min Ramyeon with Crispy Egg & Bok Choy
Instant Korean ramyeon noodles boiled in one pot with bok choy, topped with a fried egg and gochujang kick. Ready in under 5 minutes—the ultimate late-night dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 13g
Ingredients
- 2 packs ramyeon (Korean instant noodle packages)
- 4 cups water
- 3 cups bok choy, chopped
- 2 whole eggs
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame oil
Instructions
- 1
Boil water in a medium pot over high heat, about 3 minutes.
- 2
Add ramyeon noodles and flavor packets, then stir in gochujang until it dissolves into the broth.
- 3
Add bok choy and cook for 2 minutes until the leaves wilt but stems stay tender.
- 4
While the noodles cook, heat oil in a skillet over medium-high and crack both eggs in side by side.
- 5
Fry eggs until whites set but yolks still jiggle, about 3 minutes.
- 6
Pour noodles and broth into bowls, top each with a fried egg, drizzle with sesame oil, and serve hot.
Tools you’ll need
- medium pot
- 12-inch skillet
- wooden spoon
- slotted spoon
- two bowls
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