| food | Food type | Main Ingredients | Take time | Serve |
| Korea | Noodles and pasta | pig | 30 minutes | 1 place |
ingredient
- Spicy Ramyeon
- 500 cc. water
- 1 pack Shin Ramyun Super Spicy
- 30 grams of tteokguk flour
- 50 grams of Chinese cabbage kimchi
- 10 grams of chopped Japanese green onions
- 2 grams of red chili peppers, cut into sections
- 2 grams of green chili peppers, cut into sections
- 10 grams of pickled radish
- Ramyeon - Seafood
- 500 cc. water
- 1 pack Nongshim Neo-oguri seafood ramen
- 30 grams of white shrimp with tail (55-70 pieces/pack)
- 30 grams frozen cuttlefish rings
- 10 grams of chopped Japanese green onions
- 2 grams of red chili peppers, cut into sections
- 2 grams of green chili peppers, cut into sections
- 10 grams of pickled radish
- Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese)
- 500 cc. water
- 1 pack Samyang Spicy Chicken Cheese Dry Ramen
- 1 egg, size 2
- 40 grams of thinly sliced shabu-grade pork belly, 1.5 mm.
- 10 grams of chopped Japanese green onions
- 2 grams of red chili peppers, cut into sections
- 2 grams of green chili peppers, cut into sections
- 10 grams of pickled radish
- Spicy Chicken Dry Ramyeon (Ramyeon - Hot chicken)
- 500 cc. water
- 1 pack Samyang Spicy Chicken Dry Ramen
- 3 pieces smoked chicken cocktail sausage
- 15 grams of shredded mozzarella cheese mixed with cheddar cheese
- 10 grams of chopped Japanese green onions
- 2 grams of red chili peppers, cut into sections
- 10 grams of pickled radish
Preparation
How to make Spicy Ramyeon
- Separate the seasonings into bowls.
- Bring water to a boil, add ramen noodles, tteokguk and kimchi, and boil for 4-5 minutes.
- Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl.
- Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top.
- Served with pickled radish
How to make Seafood Ramyeon (Ramyeon - Seafood)
- Separate the seasonings into bowls.
- Bring water to a boil, add ramen noodles and boil for 4 minutes.
- Add seafood and boil for 30 seconds until cooked.
- Pour the noodle water into the seasoning bowl, dissolve the seasoning, then pour the noodles into the bowl.
- Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top.
- Served with pickled radish
How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese)
- Separate the seasonings into bowls.
- Bring water to a boil, add ramen noodles and boil for 4-5 minutes.
- Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl.
- Boil the Shabu pork in boiling water for 30 seconds until the pork is cooked. Place the pork on the noodles.
- Make onsen eggs by boiling the eggs in hot water until they are completely submerged. Cover and leave for 15 minutes. Soak in ice mixed with cold water for 10 minutes.
- Then crack the onsen egg onto the noodles.
- Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top.
- Served with pickled radish
How to make Spicy Chicken Cheese Dry Ramyeon (Ramyeon - Hot chicken Cheese)
- Separate the seasonings into bowls.
- Bring water to a boil, add ramen noodles and boil for 4-5 minutes.
- Pour out the noodle water, leaving 3 tablespoons. Add the noodles and 3 tablespoons of water. Mix well. Pour into a bowl.
- Score the sausage on both sides and boil in boiling water for 30 seconds until cooked. Place on top of the noodles.
- Place cheese on top of noodles.
- Blanch the spring onions and red and green chilies and boil for 15 seconds. Garnish on top.
- Served with pickled radish
