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58 recipes found.

Lee Yeon-bok's signature jaengban ganjjajang that maximizes flavor by adding fresh onion, zucchini, and pork to store-bought jjajang ramyeon with a hint of wok hei.

A unique jjajang ramyeon dish that adds cheese and egg yolk to maximize a soft, savory flavor and thick, creamy texture.

Stir-fried ramyeon bursting with spicy, savory umami, made by frying noodles in fragrant scallion oil.

A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.

A special cold ramyeon served with radish jorim aged for a day in sweet and sour seasoning and a refreshing soup broth.

A nostalgic, old-fashioned ramyeon, maximized for rich and savory umami by frying the noodles and ham in beef fat rendered from suet.

A unique ramyeon recipe that adds doenjang and perilla seed powder for a rich, thick broth.

A unique tteokbokki that instantly delivers the deep savory flavor of seafood by using the liquid seasoning and dried seaweed packet from seaweed soup ramyeon.

A refreshing and hearty health ramyeon that solo diners can enjoy cost-effectively on the hottest days instead of samgyetang.

A life-changing ramyeon that elevates the savory flavor to the extreme by adding a special egg mixture blended with minced garlic and sesame oil.