Modu Recipe
Modu Recipe

Ttukdak Hyung's Hongge Ramen Juk

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 minRice bowlsDifficulty Very easy

Ingredients needed 1 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

Red crab shellsRamenCooked riceEggSeaweed flakesPerilla oil

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