Main ingredients 🥩
RamyeonEggSesame oilVinegar
Solo Cooking God's Sesame Oil Vinegar Egg Ramyeon
A unique broth ramyeon that maximizes the nuttiness of sesame oil and whole sesame seeds, with vinegar and sugar adding deep savoriness.
🙋 Recommended for
- ⭐ Those who want to break away from the usual plain ramyeon and experience a different kind of savory flavor.
- ⭐ Those craving a clear, yet deep and nutty hangover ramyeon with a clean broth.
Ingredients needed 🛒1 servings
- 1 pack of ramyeon
- 1 egg
- 1 tbsp sesame oil
- a pinch of whole sesame seeds
- a pinch of black pepper
- 3-4 drops of vinegar
- 1/3 tbsp sugar
- water (as directed on ramyeon package)
Recipe 🍳
- Crack 1 egg into a separate bowl and lightly beat in 1 tbsp sesame oil, a pinch of whole sesame seeds, and a pinch of black pepper.
- In a pot, bring the amount of water specified on the ramyeon package to a boil over high heat.
- Once boiling, add the noodles, vegetable flakes, and soup powder all at once and cook together.
- About 40 seconds after adding the ramyeon, add 3-4 drops of vinegar and 1/3 tbsp sugar to enrich the broth.
- When the noodles are cooked to your preferred chewy texture, pour the prepared sesame oil egg mixture evenly over the noodles.
- After adding the egg mixture, do not stir the broth. Immediately cover the pot and let it gently finish cooking, like a double boiler, for about 1 minute.
- Mix sesame oil, whole sesame seeds, and black pepper with egg and beat. Boil water in a pot and add the ramyeon.
- Midway through cooking, add vinegar and sugar to enhance the broth's flavor and savoriness.
- When the noodles are nearly done, pour the egg mixture over, cover, and let it cook undisturbed for 1 minute.
Cooking tips 💡
- After adding the egg mixture, do not stir the broth, as it will become cloudy and the nutty aroma may dissipate. Covering and letting it cook undisturbed is key.
- The sourness of the vinegar evaporates during boiling, so it won't be sour. It helps cut through the oiliness of the ramyeon and makes the noodles more springy.
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