Jung Ho-young's Ramen Abalone Porridge

Name: Jung Ho-young's Ramen Abalone Porridge
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: ramen (Anseong-tangmyeon) 1 pack; abalone 3 pieces; sesame oil as needed; egg yolk 1 piece; laver seaweed a little

An innovative nourishing porridge infused with deep, rich sea flavor using ramen and fresh abalone organs

🙋 Recommended for

⭐ Those who want to make a simple yet elegant nourishing meal using leftover ramen
⭐ Those eager to experience the harmony between the rich umami of abalone organs and the savory taste of ramen

15 min Difficulty Easy Rice bowls

Main ingredients 🥩

ramenabaloneegglaver seaweed

Tags 🏷️

Rama Case Unique Nourishing Dish One-Bowl Meal

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

ramen (Anseong-tangmyeon) 1 pack
abalone 3 pieces
sesame oil as needed
egg yolk 1 piece
laver seaweed a little

Recipe 🍳

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ramen abalone egg laver seaweed

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Cut the abalone meat into thin slices, then dice into bite-sized pieces. For the organs, add a small amount of water and blend in a blender until smooth.
Before cooking, lightly pound the ramen pack to break the noodles into very fine, small pieces.
Heat sesame oil generously in a pan, then sauté the sliced abalone until golden and fragrant.
Add the finely crushed ramen and just enough water to barely cover the ingredients.
Add half of the ramen seasoning powder and the blended abalone organ paste to the pan.
Simmer over low heat, stirring gently with a spatula, until the noodles fully break down and the mixture becomes thick and porridge-like.
Transfer the finished porridge to a bowl, top with a fresh egg yolk and a sprinkle of laver seaweed.

Slice the abalone thinly and blend the organs in a blender; crush the ramen pack into small pieces.
Sauté the abalone in a pan with sesame oil, then add the crushed ramen, a small amount of water, half the ramen seasoning, and the organ paste.
Simmer gently until the noodles soften completely and form a porridge-like consistency, then top with egg yolk and laver seaweed.

Cooking tips 💡

When blending the abalone organs, use only the minimum amount of water—just enough to run the blender—so as not to dilute the porridge’s thickness.
Using only half the ramen seasoning prevents overpowering the savory richness of the abalone organs, maintaining a balanced flavor.

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