Noodles

Upgraded Instant Ramen

ramyeon

Elevate a packet of Korean instant noodles with egg, green onion and cheese.

Easy12 min1 servings🌶️🌶️★ 75Contains glutenContains soyContains egg

History & culture

Instant ramyeon is often linked to Korea’s industrial noodle boom from the 1960s onward, when quick boiling bags entered dormitories, offices, and late-night kitchens. Tradition holds that adding eggs, cheese, rice cakes, or kimchi at home turned a packet into personal comfort food. The practice spread through student culture, military barracks stories, and social media recipe swaps in the 2000s. Home upgrades are widely cited as creative extensions of national ramyeon identity.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Korean instant ramen
1 pack
Water
2.5 cups
Processed cheese sliceOptional
Substitutemozzarella slice
1 slice
Egg
1 each
Green onion
Substitutescallion or spring onion
1 stalk
SpinachOptional
Substitutebaby spinach or chard
50 g

Seasonings

Korean chili flakes (gochugaru)Optional
Substitutecoarse red pepper flakes (adjust heat)
0.5 tsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
0.5 tsp

Steps

1High heat3 min
Boil water and add ramen noodles; cook 3 minutes without the seasoning packet yet.
- Water
- Korean instant ramen
2Medium heat1 min
Add half the seasoning packet, spinach, and a cracked egg; simmer 1 minute.
- Korean instant ramen
- Spinach
- Egg
31 min
Top with green onion, cheese slice if using, and a drizzle of sesame oil.
- Green onion
- Processed cheese slice
- Toasted sesame oil
- Korean chili flakes (gochugaru)

Storage & reheating

Eat immediately; noodles become soggy within minutes.

Troubleshooting

⚠️ Broth is too salty
→ Use only half the seasoning packet and adjust to taste.
⚠️ Egg overcooks hard
→ Crack egg in last minute and cover to steam softly.