Ttukdak Hyung's Kongnamul Tteok Haejang Ramyeon

Cooking tips 💡

• If you boil the bean sprouts together with the ramyeon from the beginning, they will lose their crunch and become tough. Always blanch them first and add as a garnish to maintain a clean texture.
• Do not stir vigorously after adding the egg, as it will cloud the broth and dull the distinctive spicy, refreshing flavor. Let it cook gently.
• For spice enthusiasts, substitute regular gochugaru with cheongyang gochugaru or Vietnamese chili powder to intensify the kick.

Recommended for 🙋

• ⭐Those seeking a fiery and satisfying hangover remedy to clear the head after a night of heavy drinking.
• ⭐Those nostalgic for the unique spicy and pungent topping combination found at old-school spicy ramyeon shops.
• ⭐College students who want to elevate instant ramyeon with minimal fridge ingredients to a quality that rivals restaurant dishes.