Sung Si-kyung's Jindongguri
A unique ramyun combination by Sung Si-kyung, blending Neoguri-style ramyun and Jin Ramyun at the perfect timing, finished with cheese and egg.
Ingredients needed 2 servings
Recipe
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.
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