Sung Si-kyung's Yeol-Sae Ramyun
A ramyun recipe that combines Yeol Ramyun and Teumsae Ramyun, adding fish cake, cheongyang chili pepper, and egg yolk to capture both savory depth and extreme spiciness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the recommended cooking times for Yeol Ramyun and Teumsae Ramyun may differ slightly, boil for about 3 minutes and 30 seconds—the midpoint—to ensure even doneness of the noodles.
- The unique umami and oil from the fish cake seep into the spicy broth, deepening the flavor of the soup.
- If it's too spicy, break the egg yolk garnish and dip the noodles into it to neutralize the heat and enjoy a milder taste.
Recommended for
- Those who love spicy ramyun and want to try a unique modisumer combination.
- Those looking for a stimulating and delicious late-night snack to blow away stress.
- Those who need a hangover-relief ramyun with added fish cake for extra umami and satiety.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Sung Si-kyung's Shin-Teumsae Ramyun
- Aha Bujang's Teumsae Ramyun Bbalgye-tteok
- Aha Bujang's Teumsae Ramyun Spicy Ramyun
- Sung Si-kyung's Thinly Sliced Pork Belly and Shrimp Tteumsae Ramyun
- Kim Dae-seok's Sesame Oil Ramen
- Baek Jong-won's Eomuk-Deumppuk Ramen
- Ttukdak Hyung's Scallop Ramyun
- Kim Dae-seok's Chadol Jjamppong Ramyeon
- Kim Jin-soon's Jjamppong Ramyun
- Baek Jong-won's Milk Ramen
