Kim Ho-yoon's Shingyechi Ramyun

Cooking tips 💡

• For home stovetops, use 500ml of water—less than the package instructions—so the seasoning stays balanced after adding the cheese and egg.
• Do not stir or loosen the noodles with tongs while cooking; this gives the ramyun the signature firm, clumped texture of ramyun specialty shops.
• Taste the noodles and broth first without mixing in the cheese, then try the broth with melted cheese, and finally break the yolk for three distinct flavor experiences.

Recommended for 🙋

• ⭐Those who want to make a special, restaurant-style ramyun quickly and easily at home.
• ⭐Those looking for a rich, creamy ramyun with cheese and egg for a late-night snack or hangover cure.