Ttukdak Hyung's Crab Ramyeon

Name: Ttukdak Hyung's Crab Ramyeon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Crab pincers and leftover legs, as needed; Water, as needed; Doenjang, a little; 1 pack of ramyeon (including seasoning and vegetable flakes); Minced garlic, a little; Green onion, a little

A deeply savory and refreshing hangover-curing ramyeon made by simmering leftover crab legs from making marinated crab, enhanced with rich doenjang and pungent garlic.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

CrabDoenjangRamyeonGarlicGreen onion

Ingredients needed 1 servings

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Crab pincers and leftover legs, as needed

Water, as needed

Doenjang, a little

1 pack of ramyeon (including seasoning and vegetable flakes)

Minced garlic, a little

Green onion, a little

Recipe

Fill a pot with an adequate amount of water and add all the crab pincers and small legs that were saved when preparing the crab for marinating.
To add depth to the broth and prevent any fishy smell from the crab legs, dissolve a little doenjang into the pot and turn on the heat.
Boil vigorously until the water reduces to about half its original volume, allowing the refreshing flavor from the crab legs to fully infuse the broth.
Once the broth has reduced and become rich, add the ramyeon noodles, seasoning powder, and vegetable flakes.
Add a generous amount of minced garlic and chopped green onion for a pungent kick, then boil briefly until the noodles are al dente. Serve.

In a pot, add water, crab legs, and a little doenjang. Boil until the liquid reduces by half to create a broth.
Add ramyeon noodles and seasoning packets to the infused crab broth and heat.
Add minced garlic and green onion, cook until the noodles are done, then remove from heat and serve.

Cooking tips

Instead of discarding the hard pincers from making marinated crab, save them. This way, you can achieve a broth even more refreshing than restaurant-style seafood ramyeon without using separate stock packets.
The key tip is to dissolve just half a teaspoon of doenjang before adding the seasoning—this eliminates the distinctive aftertaste of crab and adds body to the broth.

Recommended for

Those who want to make the most of leftover blue crab legs after making soy sauce marinated crab, using them 200% without waste.
Those who want to go beyond ordinary instant ramyeon and enjoy a deep, refreshing premium seafood broth like from a specialty shop.
Those looking for a powerful hangover cure or a savory late-night snack that never gets boring.

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