Modu Recipes

Ttukdak Hyung's Sukiyaki-Style Ramyeon

A nostalgic and unique ramyeon where ramyeon is simmered down like Jjapaghetti, served with a savory garlic and egg yolk dipping sauce.

🙋 Recommended for

  • ⭐ Those who want to try a different style of mixed ramyeon instead of the usual broth-based ones.
  • ⭐ Those looking for an addictive late-night snack with maximized saltiness and savoriness.
  • ⭐ Students living alone who want to make a special delicacy with minimal ingredients and time.

Ingredients needed 🛒2 servings

  • 2 packs ramyeon
  • 500ml water
  • Sliced cheese, to taste
  • Seaweed flakes, to taste
  • Scallions, to taste
  • 1 egg yolk
  • 1 whole egg
  • 1 tsp minced garlic

Recipe 🍳

  1. Pour 500ml of water into a pot and add both ramyeon noodle packs and 2 dried vegetable soup base packets.
  2. Add only 1.5 tablespoons of the ramyeon powder soup base and cook, stirring, until the broth is almost completely reduced.
  3. Before turning off the heat, add sliced cheese, seaweed flakes, and scallions according to your preference and mix evenly once more.
  4. In a separate bowl (for the sauce), crack 1 egg yolk and 1 whole egg.
  5. Add a tiny bit of minced garlic to the eggs to eliminate any eggy smell and mix well to complete the sauce.
  6. Dip the savory, stir-fried ramyeon generously into the smooth egg sauce and enjoy.
  1. Boil noodles, dried vegetable mix, and 1.5 tbsp powder soup base, simmering until almost dry.
  2. Add cheese, seaweed flakes, and scallions, then toss lightly.
  3. Dip noodles into a sauce made with whole egg, yolk, and minced garlic.

Cooking tips 💡

  • Since this is a broth-less, mixed-style ramyeon, it's recommended to cook two packs at once for a more satisfying portion.
  • The key is to control the amount of powder soup base to 1.5 tablespoons, as using the full amount can make it too salty.
  • Adding a little minced garlic to the raw egg sauce enhances the savory flavor with a clean, pungent kick.

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RamyeonSliced cheeseSeaweed flakesScallionsEggsGarlic

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