Baek Jong-won 1-Minute Ramyeon Bokkeum
A super simple street food-style ramyeon bokkeum that uses half the ramyeon soup, reduces it down to a thick sauce with sugar and gochujang for a perfectly balanced flavor—no fish cake needed.
Ingredients needed 1 servings
Recipe
Cooking tips
- Chef Baek Jong-won recommends 'Jin Ramyeon Mild Flavor'—it’s not overly spicy but pairs perfectly with the ramyeon bokkeum seasoning.
- Do not use the full amount of soup or the dish will be too salty—stick to about half.
- The rate of evaporation varies depending on pot size and stove heat, so feel free to add more water if the noodles aren’t done yet and the broth is drying up.
- For a restaurant-style presentation, remove the noodles first and arrange them before pouring the sauce over the top.
Recommended for
- People who want a quick, spicy-sweet street food-style ramyeon bokkeum without fish cake.
- Those looking for an easy snack or late-night meal as simple as boiling ramyeon.
- Home cooks wanting to transform basic ramyeon into a flavorful, perfectly seasoned stir-fried noodle dish.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Ttukdak Hyung's Powder Rabokki
- Ttukdak Hyung's Microwave Rabokki
- Solo Cooking God's Durable Pot Cheese Ramyeon
- Solo Cooking God's Ojingeo Jjamppong Rabokki
- This Man's Cook Sari Gomtang Ramyeon Bokkeum
- Aha Bujang's Bibimmyeon Rabokki
- Aha Bujang's Chojang Rabokki
- Seonkyoung Longest's Rabokki
- Lee Jae-hoon's Rabokki
- Maeil Matna's Bunsikjip Rabokki
