Ttukdak Hyung's Scallop Ramyun
A super simple, ultimate hangover ramyun made by using the milky broth left from steaming scallops instead of plain water, with vegetables and scallop meat added.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since the scallop broth itself is already sufficiently seasoned with a salty flavor, it's best not to add all the ramyun seasoning at once but to adjust to taste.
- Adding a pinch of chili pepper flakes or black pepper just before turning off the heat will maximize the spicy hangover relief effect.
Recommended for
- Those who need an overwhelmingly refreshing hangover ramyun to settle their stomach the day after drinking.
- Those who want to enjoy a super simple, high-quality dish using leftover broth after cooking scallops at a campsite or outdoors.
- Those who want to infuse regular ramyun with the deep, rich flavor of the sea from seafood.
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
- Aha Bujang's Seafood Scallop Jjamppong Ramyun
- Aha Bujang's Scallop Ssamjang Ramyun
- Ttukdak Hyung's Butter-Grilled Scallops
- Kim Dae-seok's Steamed Red Scallops
- Ttukdak Hyung's Scallop Pasta
- Yeo Kyung-ok's Cantonese-Style Steamed Scallops
- Striker Chef's Garlic Cream Cheese Shrimp and Scallops
- Striker Chef's Spicy Scallop Bibim Memil-myeon
- Hwang Jin-sun's Doubi Sauce Clam Stew
- YOOXICMAN's Beef Short Rib Ragu Pasta
