Seonkyoung Longest Large-Batch Ramyun

Name: Seonkyoung Longest Large-Batch Ramyun
Cook time: 15 min
Total time: 15 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 5 packs instant ramyun; 2,000ml water; a handful of sliced dried shiitake mushrooms; 2–3 eggs; 1 large green onion

A method for cooking 5 packs of ramyun at once by reducing the water, adding the seasoning first to build broth, and lifting the noodles to keep them firm and chewy.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

ramyun dried shiitake mushrooms eggs large green onion

Ingredients needed 5 servings

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ramyun dried shiitake mushrooms eggs large green onion

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Recipe

Pour 2,000ml of water into a large wok or pot and turn on the heat.
Before the water boils, add the dried shiitake mushrooms, powdered soup base, and dried vegetable flakes to infuse the broth with flavor.
When the broth comes to a rolling boil, add all 5 ramyun noodle blocks.
Using tongs, repeatedly lift the noodles out of the broth and lower them back in, exposing them to cool air to cook them to a firm, chewy texture.
When the broth returns to a boil, gently add the eggs without breaking the yolks, poaching them like soft-boiled eggs.
Add the large green onion cut into long pieces, and when the noodles and eggs are cooked to your liking, turn off the heat and serve with kimchi.

In a large pot, bring 2,000ml of water, the seasoning packets, and dried shiitake mushrooms to a boil.
Once boiling, add the noodles and use tongs to lift and lower them repeatedly, cooking until firm and chewy.
Add the eggs and large green onion, cook briefly, then serve with kimchi.

Cooking tips

For 5 packs, use 2,000ml of water instead of the standard amount (2,500ml) so the broth doesn't become bland even when cooking a large batch.
Add the seasoning and toppings before the noodles so the toppings rehydrate fully and the broth flavor deepens.
During cooking, continuously lift the noodles out of the water with tongs to keep them from swelling and maintain a chewy texture for longer.

Recommended for

Those who want to cook a large batch of ramyun for the whole family or a group without the noodles getting soggy.
Those curious about the exact water ratio and cooking order for fail-proof large-batch ramyun.
Those who want to learn the secret to keeping ramyun noodles firm and chewy until the last bite.

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