10-Minute Spicy Scallion Shin Ramyun

This spicy scallion Shin Ramyun recipe became popular in Korea after it was featured on a cooking variety show. Its spicy broth, balanced by the natural sweetness of scallion and onion, also made it known as a meal for the morning after drinking.

I often make it at home the day after drinking, too. Stir-frying gochugaru, garlic, scallion, and onion in oil before adding the broth gives it a richer flavor than regular Shin Ramyun. The spicy broth reminds me of jjamppong from a Korean-Chinese restaurant—that’s what I like about this recipe.

It takes just 10 minutes and uses only one pot, so there’s less washing up afterward. Give it a try when you want something a little different from your usual Shin Ramyun or crave a rich, spicy broth.

Quick Overview

• Prep Time: 3 mins  
• Cook Time: 7 mins  
• Servings: 2 servings
• Difficulty: Easy 

Ingredients & Substitutions

• 2 packages Shin Ramyun
• 1 scallion
• 1 onion
• 4 tbsp olive oil
• 1 tbsp minced garlic (Substitute: 2 garlic cloves, thinly sliced)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 eggs
• 800ml water

Step-by-Step Cooking Guide

Step 1. Prep the vegetables

• Thinly slice the 1 scallion and 1 onion.
• Tip: Need an easy way to slice scallion without a special tool? Check out my Fork Trick for scallion Strips.

Step 2.  Heat the olive oil

• Add the 4 tbsp olive oil to a pot and heat for about 1 minute.

Step 3. Cook the garlic and vegetables

• Add the minced garlic (or sliced garlic), gochugaru, scallion, and onion to the heated oil. Stir-fry for about 2 minutes.
• Tip: Stir-fry briefly over high heat to avoid burning the gochugaru.

Step 4. Add the water and seasoning

• Pour in 800ml of water and add the Shin Ramyun seasoning packets. Crack in 2 eggs without stirring them into the broth. Bring to a boil.
• Tip: If you prefer a saltier broth, use about 750ml of water instead of 800ml.
• Tip: Leave the eggs intact to keep the broth’s bold, spicy flavor.

Step 5. Cook the noodles

Once the water boils, add the noodles and cook for about 3 minutes and 30 seconds.

• Tip: While cooking, lift the noodles out of the broth with tongs to expose them to the air for a chewier texture.

Step 6. Serve

Turn off the heat and transfer to bowls.

10-Minute Spicy Scallion Shin Ramyun

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Print Recipe

Make Shin Ramyun with scallions, onion, garlic, and gochugaru for a rich, jjamppong-style broth. Ready in 10 minutes using one pot.

• Total Time: 10
• Yield: 2 servings

Ingredients

• 2 packages Shin Ramyun
• 1 scallion
• 1 onion
• 4 tbsp olive oil
• 1 tbsp minced garlic (or 2 garlic cloves, thinly sliced)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 eggs
• 800ml water

Instructions

1. Thinly slice the scallion and onion.
2. Add the olive oil to a pot and heat for about 1 minute.
3. Add the minced garlic (or sliced garlic), gochugaru, scallion, and onion. Stir-fry for about 2 minutes.
4. Pour in 800ml of water and add the Shin Ramyun seasoning packets. Crack in 2 eggs without stirring them into the broth. Bring to a boil.
5. Add the noodles and cook for about 3 minutes and 30 seconds.
6. Turn off the heat and transfer to bowls.

Notes

• Need an easy way to slice scallion without a special tool? Check out my Fork Trick for scallion Strips.
• Stir-fry briefly over high heat to avoid burning the gochugaru.
• If you prefer a saltier broth, use about 750ml of water instead of 800ml.
• Leave the eggs intact to keep the broth’s bold, spicy flavor.
• While the noodles cook, you can lift them out of the broth with tongs, then lower them back in.

• Author: KoreaRecipeBites
• Prep Time: 3
• Cook Time: 7
• Category: Breakfast, Dinner, Lunch
• Method: Boiling
• Cuisine: korean