Spicy Ramyeon with Egg & Scallion
Korean instant noodles loaded with a runny egg and crispy scallions—spicy, umami-rich, ready in 15 minutes. The kind of bowl that trends because it's so easy and so satisfying.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 packages ramyeon noodles (Korean instant ramen)
- 4 cups water
- 1.5 tbsp gochugaru (Korean red chili flakes) or gochujang paste
- 2 whole eggs
- 2 whole scallions
- 1 tbsp soy sauce
Instructions
- 1
Bring 4 cups water to a rolling boil in a large pot over high heat.
- 2
Add ramyeon noodles and cook for 3–4 minutes, stirring occasionally, until al dente.
- 3
Stir in gochugaru (or gochujang) and 1 tbsp soy sauce until combined and the broth turns red.
- 4
Create two shallow wells in the noodles, then crack an egg into each well.
- 5
Cook for 2–3 minutes until egg whites set but yolks still jiggle slightly.
- 6
Slice scallions, divide bowl between two bowls, top with scallions, and serve hot.
Tools you’ll need
- large pot
- wooden spoon or chopsticks
- ladle
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