- 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
- Thinly slice the scallion and onion.
- Add the olive oil to a pot and heat for about 1 minute.
- Add the minced garlic (or sliced garlic), gochugaru, scallion, and onion. Stir-fry for about 2 minutes.
- 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.
- Add the noodles and cook for about 3 minutes and 30 seconds.
- 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
