Spicy Ramyeon with Fried Egg & Fresh Toppings
Korean instant noodles cooked crispy-edged in a spicy broth, topped with a runny fried egg, fresh lettuce, and tomato. One pot, 15 minutes, total comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
comfortquickkoreaneggschewycrispysoftweeknight
Ingredients
- 2 packages ramyeon (Korean instant noodles)
- 3 cups water
- 1 tbsp gochugaru (Korean red chili flakes) or sriracha
- 2 whole eggs
- 1 cup, roughly torn fresh lettuce leaves (romaine or butter lettuce)
- 1 medium tomato, sliced
Instructions
- 1
Bring water to a boil in a large pot over high heat, about 4 minutes.
- 2
Add ramyeon packages (noodles and seasoning packets) and gochugaru. Stir to break up noodles.
- 3
Cook noodles until al dente and broth is spicy-fragrant, about 4 minutes.
- 4
Crack eggs into the pot. Let whites set while yolks stay runny, roughly 2 minutes.
- 5
Divide noodles, broth, and eggs between two bowls. Top with lettuce and tomato slices.
- 6
Serve immediately while broth is steaming hot.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
- two serving bowls
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