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Korean Ramen

February 19, 2011

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A long time ago we did a video about a Korean Ramen Taste Test. In that video, though, we didn’t include Shin Ramen, which is hands down Korea’s most popular ramen. In our opinion, it would clearly blow the other ramens out of the water. Anyhow, enough excuses: now we’re doing an entire video dedicated to how we make Shin Ramen. Huzzah!

Before we start, though, I think it’s worth mentioning that there are many ways to spell ramen in Korean. It’s either “ramyun” or “ramyeon,” so to avoid confusion we’re sticking with the canonical “ramen.” So there!

Now, we don’t like to prepare ramen straight up. We like our ramen to be a little more…gourmet. Yes, it does sound ridiculous to make 50 cent ramen gourmet, but it’s possible! Our recipe calls for a slice of cheese, one beaten egg, some bok choy, and some odeng. We like our odeng from Busan, specifically from Nampodong market (which we didn’t make a video for out of our many Busan videos, unfortunately) which supposedly has the best odeng in the entire world. When Simon came back from Busan the first time, he brought a monster bag of it, and we’ve kept it in the freezer since then. It actually holds quite well in the freezer.

Also, in the video you see Martina using an iPod app to help with the ramen. We highly recommend the Korean Ramen Timer app. It’s fantastic. It lists lots of different varieties of ramen to choose from. Choose the brand and the size, and it will tell you exactly how long your water should be in there for the perfect serving of ramen. Isn’t that awesome? And it’s free! Better than that, it’s cute!

So, that’s that for our favorite way to make Korean ramen. If you’ve got a recipe you like, please share! We’re willing to try new things out. Another thing: we opened up another YouTube channel for bonus footage. We oftentimes have silly stuff that we can’t put into our regular videos, so we made an extra channel for that now. Huzzah! Subscribe to that channel by clicking on this button here. Also, thanks to JB and Annie from [닉쑤] Enjoy Your Happy Life~* for subbing our videos. Sweet!

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Korean Ramen

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  1. Is that timer app still around and if so what’s is it called? I’d like to see if its available for Android.
    If it’s not available, do you have another you use now?

    10 months ago
  2. Hey Simon and Martina I Just want to say thank you guys for shearing this recipe I tried it and it was so Flipping yummy I can’t even begin to describe how happy it made me but since I live in the states Odeng is hard to come by so I replaced it with Marinated grilled chicken instead lol any way Thanks Again I Love You Guys Keep Doing What You Do Cause You’re AWESOME!!!

    3 years ago
  3. After a long search, I finally found Shin Nong Shim Ramyun in a local Asian Super Market (OMG – Heaven <3)
    So I'll try it out tonight. Sadly, there's no bok choy, odeng or processed cheese in my fridge, so an egg needs to be enough xD
    Got some extra Kimchi as a side dish, though :D (I'll eat my Kimchi HAHA)

    Some time soon (after gathering the other ingredients like bok choy and processed cheese – no odeng available here in Germany! maybe I'll try out chicken breast) I'll try to make a gourmet ramyun dish just like yours. It looks so mouthwatering yummy!

    4 years ago
  4. Instead of odeng, I used one small can of sliced chicken breast. It was great! Can’t wait to have this again next weekend.

    4 years ago
  5. YAY

    Where do you get your ramen timer i looked all over for it!

    4 years ago
  6. I did the egg wrong :( But it still came out very good! Thank you for this wonderful ramyun tutorial!.

    4 years ago
  7. —–Toppings——
    Dduk is delicious in ramen! I’m talking about the kind in the rice cake soup (dduk gook…? sorry I can’t romanize korean letters at all). Bok Choy, cabbage, dumplings, and others are all great. Egg is awesome too (boiled, poached, or stirred in)

    —–Soup Base—-
    Also if you experiment with bases such as a daenjang base or a gomtang/sullungtang (beef bone) base you’ll get nice other flavors! Personally I like the gom tang base because it makes the ramen nice and thick- great for cold winter days!
    Also there are noodle techniques like if you try to lift up your noodles frequently as you cook they tend to come out thinner and not as thicker or soggy :)
    —–Neng Shin Ramyun (Cold Shin Ramen) ——-
    There’s also a cold variation which i like to use in the summer. I cook the noodles and soup separately where the noodles (+ veggies or no veggie packet) are cooked until thoroughly soft and washed in cold water (sometimes i put ice with it to help). The soup is cooked with very little water, probably like 1/4 or less than usual then cooled by adding ice which will increase water content and making it less concentrated. Put it together and viola! Neng Shin Ramyun! You can add a boiled egg and I heard of some people added vinegar but I haven’t tried it :P
    ——————–Shin Ramen Spagetti———-
    Okay I definitely haven’t tried this often enough to perfect it but the concept behind it is to make a thick sauce with the seasoning… kinda like jjapagetti or jjajjaroni. So you cook the noodles + veggies with water, pour out some of the water and add the sauce in…. You may need to add flour or starch to really thicken it up though. Add poached egg on top if wanted (maybe cheese?) and tada. Shin Ramen “spagetti” style.
    ———————Shin Ramen Dry Snack——————
    Every Korean child has tried this before and basically its where the Korean snack “bboo shuh bboo shuh” came from. You get a shin ramen bag, beat it up, open it and add the seasoning powder and shake it all up. Throw away nasty veggies or keep them for later :D Eat and enjoy!
    ———-Shin Ramyun Jook (Shin Ramen Rice Porridge)————
    Okay this is a personal creation of mine and I really like it actually. You can add whatever toppings you want but the basic recipe is that you have some of the Shin Ramen Dry Snack (look above) left over and you boil it in a small amount of water. So you’ll have crushed up noodles + soup + roughly 1/2 water. Boil until noodles are soft and then add cooked rice. Boil it all together until it makes a thick consistency and there you have it… Ramen Jook >;;;

    4 years ago
  8. Lol totally forgot about the Nigella moment in this XD But it’s so accurate.

    4 years ago
  9. whoaaaa what is the ramen timer app you use called?

    5 years ago
  10. totally made shin ramen with kimchi today and added cheese.the ramen timer app really helps me.

    5 years ago
  11. you dont stir in the cheese, you lay the cheese on after the meal is finished… and you eat the cheese first, bite by bite with the ramyun… only a noob would mix in the cheese, that makes the soup look like vomit.

    5 years ago
    • I like mixing my cheese with my soup – it kind of reminds me of spicy cheese soup. It doesn’t look like vomit, but then again, this is my opinion. To each his/her own?

      5 years ago
  12. Sooooo, I had to post again because I made ramen again and this time I added in red peppers to the mix. REALLY good. I also ate the the last bits of ramen and sauce with rice and crispy seaweed. Seriously, one of the best meals EVER. 
    http://yfrog.com/kg97063212j

    5 years ago
  13. I was really weirded out by the idea of putting cheese in there, but it made it REALLLYYYY Good! I’d also never put egg in there, but I wanted to try. and I made bulgogi style chicken and threw that in there too. But no veggies because I didn’t have them lol. But really this was so good, I’m glad I listened to the cheese idea. 

    5 years ago
  14. I was able to make the same recipe here in Brasil, with the exactly same brand of ramen, but oh my god, the spice that comes with ramen is soooooo hootttt, it was very difficult to eat so i’ll probably try to put less spice next time, but inspite of this, it was actually a really great meal.

    6 years ago
  15. you are forgetting the kimchi!!!!!

    6 years ago
  16. kim shi ramyeon

    6 years ago
  17. kim shi ramyeon

    6 years ago
  18. wow you guys put a lot of ingredients in ramen! :D

    6 years ago
  19. wow you guys put a lot of ingredients in ramen! :D

    6 years ago
  20. can you put this in word form? i need to print this

    6 years ago
  21. can you put this in word form? i need to print this

    6 years ago
  22. Welp, I know what I’m having for breakfast tomorrow

    6 years ago
  23. So at first when I cooked a package of Shin ramyun, I put the cheese in too soon. Right now, I'm eating it, with the cheese put on top after I put it all into a gigantic bowl. Oh, my God. It is AMAZING. At first I was sketchy about the idea, but I like to try everything once. Thanks for posting this! My ramyun is even more delicious now! :D You should try shredded cheese on top of fried rice too. My Korean friend told me about this and I looked at her with a "Wtf?" face, but it adds a nice zing. I hope to be going to South Korea this summer, and your videos are really informative and entertaining! Keep at it! Regards from a fellow Canadian :)

    6 years ago
  24. Ha! It got lost in editing. Step 3 is "add the powder packets to the boiling water" Oops!

    6 years ago
  25. SIMON'S POLISH! NEVER THOUGHT OF POLISH RAMEN! WOWOWOWOWOWWWWW!

    Now, just to find Knore here in Korea. On a side note, I really miss perogies :(

    6 years ago
  26. Hello! I love your blog so much, it makes me want to go to Korea again so badly! I have a question about odeng (which, according to some comments above, is incorrect, but as far as I know, "odeng" is a Korean loan word, borrowed from the Japanese fish cake called "oden," so I believe it is fine to use. I don't live in Korea though, so I don't know what they use there). Is it possible to freeze odeng? I can't find any information on this on the internet. My mom freezes sliced kamaboko, so I don't see why not, but I was wondering if you guys have ever tried it. Thanks!

    6 years ago
  27. I use the shin ramyons and I like to put beans, green onions and kimchi. http://img42.imageshack.us/img42/9264/ramyons2.jp
    One way my husband loves is when I cook the ramen and drain the broth. Then make sauteed ramen with sesame oil, mushrooms, kimchi, green onions, eggs and tofu.

    I have to try the processed cheese. I don't know why I never thought of that.

    6 years ago
  28. That sounds wonderful. Never thought of Indian ramen!

    6 years ago
  29. Chu

    Hi~ Simon and martina. It's my first coment. :-)

    Your cooking looks so funny. very impressive.

    If you like more spicy ramen, you can try Tum-Sae(틈새) ramen (that is only in GS25 the convenience store).

    It is the most spicy ramen in Korea. It's crazy hot.

    But I love it.

    6 years ago
    • Great! Thank you for the recommendation! We have a GS25 downstairs: we're gonna try that ramyeon tonight!

      6 years ago
  30. Tried my hand at the gourmet ramen today. Used a chicken-flavored Maruchan Ramen packet, a beaten egg, a hot dog and a slice of white American cheese. Definitely filling, and unique. I might do this more often.

    6 years ago
  31. Thank you for the info! Your English is great! We understood you perfectly!

    We're going to try calling it Eo-muk from now on. We heard a few people mention this to us. We didn't know about the history.

    Thanks again :D

    6 years ago
  32. Wow~ Martina your dance is very very super super supa dupa cute~!! >â–½<
    And.. I'm sorry but 'O-deng' is Japanese language T T
    I'm sorry if you know 'il-jae-gang-jeom-gi(일제강점기)' in Korean history(O My English is terrible), but I'll explain this(Can I be not rude?)
    Japan invaded many countries in 1900s and you know Korea includes in there, huh?
    So Japan pressure Koreans to use Japanese language, Jananese name, Japanese culture..
    And Japan abuse and oppress Korean in no reason TT
    So, in this process, many many Japanese language was into Korean's life and Korean uses many Japanese language to this day.
    (Please read next comment)

    6 years ago
  33. Once i dropped an MM in (red) and belive it or not but it was… refreshing… delishious ^^
    It was like a mix of hot noodles with cold chocolate
    a mix of sweet with savory
    dessert with dinner… why wait!
    i would suggest that if you try it to not put the whole packet of MM's in (didn't turn out well) the whole bowl turned brown from the melted chocolate!
    also not everyone will like it!

    6 years ago
  34. Wow, you forget if you wait more than 15 minutes after cooked, it will be disgusting.
    Well…. actually it depends on a person, but most people don't like soaked noodles.

    6 years ago
  35. Awesome~~! I feel like I should stop this video, run to the walmart, grab a shin ramen and Cooooooooooook~!!! Looks so yummy~!!! Ahhhhhhhhhh~~~~~ I shouldn't think about eating a ramen now (It's 11:45PM …huh…)

    6 years ago
  36. I agree with the cheese! Its also good with Ichiban ramen. Bokchoy is the best in soups. Ramen FTW!

    6 years ago
  37. where did u get the ramen app? is it in english on an apple app store?

    6 years ago
  38. This video is completely the reason I picked up more ramen today at 7-11. D:
    Oh, btw, my friends and I were at the B2ST concert today, and we couldn't stop calling them Betoost because of the videos on here. Thought you guys might enjoy that. Are you going to the Big Bang BigShow next weekend?

    6 years ago
    • Bah! I wish we could. We didn't get tickets, though, and we're not gonna wait in line forever to get bad seats.

      6 years ago
      • Apparently there are still seats left, according to my friend who has much better G-Market skills than me. Granted, they're on the 3rd floor, but I'm currently of the opinion of "I SIMPLY WANT TO BE IN THE SAME GENERAL AREA AS THEM".

        6 years ago
        • Ah! Yeah, if we went we'd want to make a video of it, and we'd be terrified to bring our video equipment into a crowd of screaming fangirls. Ha!

          6 years ago
        • It's not so bad if you get the seats instead of standing. Only thing you really have to worry about is the security who come around and threaten to take your camera. Which is why I like the 2nd-3rd row seats, security can't be bothered all the way up there.

          6 years ago
  39. AHHH! I love cooking videos, especially korean cooking videos, especially eatyourkimchi korean cooking videos, so when I saw this in my subs I got so excited. <3
    I have ramyeon maybe 2-3 times a week (cause I'm a fail cook) and really don't add much. I normally just add green onions, mini-hot dogs/spam (depending on what i have), brocolli/bokchoi, and an egg. I also normally tip out my water sooner or later because I like chewier noodles, and I don't beat my egg, and just leave it sitting there. That way, it turns out to be like a boiled egg with the yolk inside and it tastes amazing. "D
    This video made me want ramyeon but I had it earlier today. Next time I will DEFINITELY add the cheese, it looks so yummy. ^^

    6 years ago
  40. Martina, I was certainly impressed with your Nigella Lawson impression! I love listening to the stories she does on NPR :-)

    6 years ago
  41. My friend told me to add the packet of seasoning when the water is almost boiling, so the boiling point of the water increases and the noodles have a nicer bite to it.
    I also like adding in fresh kimchi and some of the juice that comes along with it, plus a heaping spoon of ssam jang and a slice of cheese(: and some ddok if you're really hungry.

    6 years ago
  42. I love that there is an app for cooking ramen lol. Very cute and it seems helpful. Looks really yummy. I usually get the ramen that's in the little cups and you microwave it lol. Never tried the kind in the package before, but it looks good. Now I'm in the mood for some even though it's 12:29am and I'm full from dinner a couple of hrs ago lol. Oh Martina probably spent all her money on GTop stuff lol. What does your neck tattoo say? Looks interesting.

    6 years ago
  43. I like my Raman with Kimchi… (I live in Korea so I LOVE kimchi)~~~~ and I also put in eggs and cheese as well~~ It's so delicious~~ <3 and when I'm done eating the noodles I always put rice in so I won't get hungry in like 30 minutes~~~ I love your videos <3

    6 years ago
  44. if i ever come to Korea, can i come visit you guys? i love both of you + spudgy! ^^

    6 years ago
  45. I'm glad I'm not the only one that puts cheese on my ramyun! I like to just put it on, have it sit there and melt for a little bit and then mix it up.

    I also recommend "washing" your ramyun: boil the water, put the ramyun on and don't touch it, wait for the oil to foam up, then dump the water, rinse the ramyun and then cook it for real. I used to do that when I cook Chinese instant noodles, a lot healthier.
    I recommend corn too. Aaaaand, if you wanna get real fancy or if your ramyun doesn't have a lot of taste, use 1/2 water and 1/2 chicken soup (I use the canned ones) for some added taste. I've never done that for Korean ramyun, but I've done it for Chinese ones… so if tell me your result if you try it! =]

    I'm glad you're doing more non-Music Monday videos again! I love MM, but variety's the spice of life ;D I hope you'll do more teaching videos since that's how everything started and I'm sure most of us are interested in teaching in Korea because of you and don't have much experience.

    6 years ago
    • Thanks Summer. But, well, we've been doing non-Music Monday videos for as long as we've been doing Music Mondays. I'm pretty sure we still put up 2-3 videos per week.

      Anyhow, once Martina's done her contract in June and we start working full-time on the site we'll hopefully put up 3-5 videos per week. Yeah!

      6 years ago
  46. I had to pause the video at the Teen Top reference due to uncontrollable, side-hurting laughter. As for my secret to good ramen: minced ginger, a splash of soy sauce, another of rice vinegar, and a final one of sesame oil will bring your ramen to the next culinary level. And of course the veggies such as mushrooms, carrots, onions, bok choy, etc. I should also add that I don't use the seasoning packet–I add my own sodium since I usually overdo it on the soy sauce front, thankyouverymuch.

    6 years ago
  47. That mac and cheese with chicken style ramen sounds freaking fantastic!

    6 years ago
  48. Really cool idea with the tipping the water out. Thanks!

    6 years ago
  49. You know, we're starting to question this as well. Our co-teachers simply told us not to drink the tap water. They said it with dead serious faces, and told us to drink bottled water. We were still fresh off the plane, so we listened and didn't question them. Now I think we will.

    6 years ago
    • Yeah I don't like tap water. Where I live it's drinkable and fine but I've just been drinking filtered water for a good while now it's all I can like. At my grandmother's in another part of the state I was visiting last and almost threw up just drinking a bit when I brushed my teeth blech. So yeah I just don't prefer the tap water taste. I would check out and see what local authorities say about the issue and people who have been living in the area for a good long while.

      6 years ago
  50. Holy crap! That sounds amazing! The milk idea is perfect, and we love ssam jang! We'll definitely try those two out. Thanks!

    6 years ago
  51. Kay

    Grilled cheese sandwich goes so delicious with Shin Ramyeon, like seriously. Not INSIDE the soup, obviously, but together as a meal. :D

    6 years ago
  52. Totally downloaded the timer! It's available in US iTunes as well. I actually prefer soft boiled eggs, though I might try this with the cheese and no bok choi since I hate it (I try to love it, but it wasn't meant to be). I love Nong Shim, but I also like the Paldo one as well. Their's has itty bitty fishcakes in it. Though I usually take them out since I am picky with it.

    Hurry and put this on Tumblr so I can reblog it!

    6 years ago
  53. "she want my soup of love"-HAHAHA, Awesome!!!!! 틴탑

    6 years ago
  54. YAY. I love when you guys do your "how-to" videos! Always so informative~

    6 years ago
  55. Martina, what is with that rockin' back-of-the-neck tat? Sweet…

    Also, why do you turn off the stove AND the gas valve on the wall there?

    6 years ago
    • The neck tattoo has a long story behind it. As for the gas valve on the wall, we turn that off just to be safer. What if the stove leaks? I think we're just paranoid, maybe.

      6 years ago
  56. oh my gosh martina, the ramen timer is so super cute. after seeing your vid, i went to the app store and got it for my iphone right away. thanks!
    btw, luv this video – am a huge shin ramen fan — would have probably starved to death in college without it. i like my shin ramen with whole egg , kimchi, mandoo and/or ddok (egg in at the last minute, close lid, turn off burner, wait ~1 minute ).

    6 years ago
  57. I usually like my egg yolk a little raw, so I put the egg white into the pot first and after it about 1/2 cook, I put the egg yolk in and turn off the burner. Depend on your taste, you can enjoy the egg yolk while it is raw, half cook, or totally cooked. It can be another part of garnish for your ramen dish :) <3

    6 years ago