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336 recipes found.

Premium meat ramen with a savory, salty pork belly topping braised in soy sauce, and ramen broth stir-fried with green onions to add a deep, smoky aroma.

A dish featuring a spicy and savory honeyed combination of carbonara spicy chicken noodles and Noguri, topped with grilled beef seasoned with chili powder.

A fusion ramen that combines spicy spicy chicken ramen with rich, creamy jjambbong, simmered into a thick, smooth consistency with milk and cheddar cheese, resembling a pasta sauce.

A fusion ramen that creates a deep, spicy jukgaejang broth in just 3 minutes by adding pork belly fat, gochugaru, and anchovy sauce to sari gomtang ramen.

A hangover remedy ramen with deep, spicy heat and rich smoky flavor, achieved by stir-frying vegetables in the savory fat from pork belly, rivaling restaurant-style jjamppong.

A spicy, hearty kalguksu made by boiling instant dried anchovy kalguksu ramen with thick pork belly, aromatic green onion and chili oil, plus crisp soybean sprouts for a bold, satisfying flavor.

An innovative bolognese ramen that recreates the rich, savory flavor of pasta using dried anchovy kalguksu ramen, sliced garlic, and bacon—without any shellfish.

A ramen enhanced with intense spiciness and savory depth, created by sautéing green onions, minced garlic, and gochugaru in tuna broth to form a rich base, then adding sliced fish cake for a satisfying texture and umami boost.

A street food-style ramen that removes the floury taste by first separating the noodles, and achieves a clean, rich broth without stirring the egg.

A revolutionary ramen dish where the cooked noodles are first coated with sesame oil to preserve their chewy texture and rich, nutty aroma without burning.

A premium jjajang ramen variation that elevates the instant noodle experience by topping it with a spicy stir-fried pork tenderloin topping, using a cooking method that retains all the water for a rich, restaurant-quality flavor.

A gourmet ramen that captures the rich, deep flavor of Chinese cuisine by sautéing green onions and garlic in oil, directly infused into the ramen.