Sung Si-kyung's Sundubu Yeol Ramyun
A soft and spicy sundubu Yeol Ramyun made by simmering soft tofu in a rich chili oil base created by stir-frying large green onion and beef.
Ingredients needed 3 servings
Recipe
Cooking tips
- Instead of beef, you can use pork belly, pork neck, or seafood such as shrimp.
- When stir-frying the ramyun seasoning and gochugaru, the mixture can burn over high heat, so be sure to reduce the heat.
- Since soft tofu releases moisture, use slightly less water than usual for regular ramyun to achieve the right seasoning balance.
Recommended for
- Those who want to enjoy ordinary ramyun with a deep, rich broth like a cooked dish.
- Those looking for a hangover-curing menu with a spicy, pungent broth to settle the stomach.
- Those who want to experience the charm of both sundubu-jjigae and ramyun at the same time.
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