Sung Si-kyung's Jindongguri

Cooking tips 💡

• Starting with less water prevents the broth from becoming bland; Sung Si-kyung's ramyun philosophy is to let the noodles absorb the seasoning well, then adjust with hot water at the end.
• Stirring the egg will cloud the clean, spicy broth, so it's recommended to cook it like a poached egg without breaking the yolk.
• Add the cheese after transferring to a bowl, not while boiling, so it melts gently over the noodles for a richer, more delicious coating.

Recommended for 🙋

• ⭐Those who want to try a different, more abundant ramyun honey-combination instead of the same old ramyun every day.
• ⭐Those curious about expert tips for cooking ramyun so the noodles soak up the broth seasoning.
• ⭐Those craving a hearty, substantial late-night meal with the harmony of cheese and egg.