Ttukdak Hyung's Kongnamul Tteok Haejang Ramyeon
A spicy hangover ramyeon featuring blanched bean sprouts and soaked rice cake slices in a fiery broth, topped with gochugaru for a bracing and refreshing flavor reminiscent of a classic specialty shop.
Ingredients needed 1 servings
Recipe
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.
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 Kimchi Soybean Sprout Hangover Ramyun
- This Man's Cook's Bean Sprout Hangover Ramen
- This Man's Cook Huangdae Soybean Sprout Hangover Ramen
- Solo Cooking God's Dried Pollack and Bean Sprout Hangover Ramen
- Baek Jong-won's Hwangtae Haejang Ramen
- Solo Cooking God Hong Kong-Style Tomato Hangover Ramen
- Aha Bujang's Vietnamese Chili Hangover Ramyun
- Sung Si-kyung's Thinly Sliced Pork Belly Hangover Ramyun
- Ttukdak Hyung's Hangover Ramen
- Jung Ho-young's Yellow Croaker Bean Sprout Ramen
