Lee Yeon-bok's 5-Minute Instant Sundubu

Name: Lee Yeon-bok's 5-Minute Instant Sundubu
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 pack sundubu; 1 packet ramen soup base; 2 eggs; 0.5 tbsp oyster sauce; 550ml water; Some optional add-ins like mushrooms

A quick hangover soup made in 5 minutes with ramen soup base, sundubu, and eggs—no noodles, just comfort.

5 min Difficulty Easy Meat & mains

Main ingredients

sundubu ramen soup base eggs oyster sauce

Ingredients needed 1 servings

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sundubu ramen soup base eggs oyster sauce

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1 pack sundubu

1 packet ramen soup base

2 eggs

0.5 tbsp oyster sauce

550ml water

Some optional add-ins like mushrooms

Recipe

Pour 550ml of water into a pot and add the ramen soup powder and vegetable flakes.
While the water is still cold, cut the sundubu in half with the packaging and push it into the pot. Start boiling together.
Once the sundubu heats up and comes to a boil, add 0.5 tbsp oyster sauce to deepen the flavor and adjust seasoning.
Lightly beat 2 eggs and gently swirl them into the boiling broth.
When the eggs are softly set, turn off the heat and ladle into a bowl to serve.

Put water and ramen soup base in a pot.
Add the whole sundubu and boil together.
Add 0.5 tbsp oyster sauce for savory depth.
Swirl in 2 beaten eggs and cook gently until done.

Cooking tips

Sundubu is quite bland, so adding half a tablespoon of oyster sauce along with the ramen soup base gives perfect seasoning and a rich broth.
Leftover ramen noodles can be saved and used later as an add-in for budae jjigae or kimchi jjigae.

Recommended for

Those who want a mild and soothing meal the morning after drinking.
Anyone craving a warm, satisfying late-night snack without heavy carbs.

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