Spicy Ramyeon with Egg & Mushroom
Korean instant ramen boosted with gochujang, mushrooms, egg, and green onion—cooked in one pot in under 15 minutes. Slurpy, spicy, and completely craveable.
- Total time
- 12 min
- Servings
- 2
- Calories
- 378
- Protein
- 14g
Ingredients
- 2 pack instant ramyeon noodles (2 packs)
- 4 cups water
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 4 oz mushrooms (cremini or shiitake, sliced)
- 2 whole egg
- 2 tbsp green onion (sliced)
Instructions
- 1
Bring 4 cups water to a boil in a medium pot over high heat.
- 2
Add mushrooms and cook for 1 minute, then stir in gochujang and soy sauce until combined.
- 3
Add ramyeon noodles and stir to separate. Boil for 3 minutes, stirring occasionally.
- 4
Crack both eggs directly into the pot. Let cook undisturbed for 1 minute—yolks will stay soft.
- 5
Stir gently, breaking up egg whites. Cook 30 seconds more until whites are set but yolks jiggle.
- 6
Pour into bowls. Top with green onion and serve immediately with broth spooned over.
Tools you’ll need
- medium pot (3-quart minimum)
- wooden spoon
- ladle
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