Ttukdak Hyung's Hongge Ramen Juk

Name: Ttukdak Hyung's Hongge Ramen Juk
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Leftover red crab shells; Half a packet of ramen; Ramen soup powder; 1 bowl of cold cooked rice; 1 egg; Seaweed flakes; Perilla oil

A comforting finishing ramen porridge made by simmering crushed ramen, cold rice, egg, and seaweed flakes in a rich red crab broth infused from leftover red crab shells, yielding a nutty and savory flavor.

15 min Difficulty Very easy Rice bowls

Main ingredients

Red crab shells Ramen Cooked rice Egg Seaweed flakes Perilla oil

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Red crab shells Ramen Cooked rice Egg Seaweed flakes Perilla oil

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Recipe

Bring water and leftover red crab shells to a boil in a pot, simmer until the broth is rich and flavorful.
Once the broth is ready, crush half a packet of ramen into small pieces and add to the pot.
Add the ramen soup powder and cold cooked rice to the pot.
Cook over medium heat, stirring occasionally, until the rice and ramen become soft.
Beat 1 egg and add it along with seaweed flakes to the pot; let it simmer for a moment.
Finally, drizzle perilla oil on top for a nutty aroma.

Boil red crab shells to make a rich broth.
Add crushed ramen, seasoning, and cold cooked rice; simmer until soft.
Stir in beaten egg and seaweed flakes; finish with perilla oil.

Cooking tips

Dried red crab shells yield a deeper, sweeter seafood flavor compared to regular blue crab.
Using cold cooked rice (rather than warm) helps the porridge absorb the broth, making it thick and sticky.
Crush the ramen very finely so it blends evenly with the rice and is easy to eat with a spoon.

Recommended for

For those who want a hearty carb-based finish after enjoying snacks.
For those who want a seafood-based porridge that is much deeper and refreshing than regular ramen.
For those who want to use up leftover crab shells in a thrifty and delicious way.

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Ttukdak Hyung's Hongge Ramen Juk

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Ingredients needed 1 servings

Recipe

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