Main ingredients 🥩
CrabDoenjangRamyeonGarlicGreen onion
Ttukdak Hyung's Crab Ramyeon
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.
🙋 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.
Ingredients needed 🛒1 servings
- 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. [00:01:15]
- 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. [00:01:15]
- 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. [00:01:15]
- Once the broth has reduced and become rich, add the ramyeon noodles, seasoning powder, and vegetable flakes. [00:01:23]
- 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. [00:01:32]
- 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. [00:01:15]
- 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. [00:01:15]
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