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!

  1. I live in America and absolutely adore Korea…how can I make this from home

  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. Coca Cola ramen. It sounds disgusting, but it’s awesome (google magic that shit). Add crushed peanuts and beef jerky for a finish!

  4. 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!

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

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

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

  8. I didn’t believe the processed cheese would work but I’m a convert! Used it in my kimchi ramen tonight and the gochujang/cheese combo was delicious!!

  9. Could anyone tell a South Dakota girl what to use instead of bok choy and odeng… since I’m quite sure I can’t find it anywhere in my town.

  10. —–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 >;;;

  11. Lol totally forgot about the Nigella moment in this XD But it’s so accurate.

  12. whoaaaa what is the ramen timer app you use called?

  13. mm… sounds delish. Easy recipe: american cheese. unscrambled egg (I like to add two), and kimchi.

  14. S&M have tattoo on the neck and arms so I was wondering is there a meaning to them?

    Ramen–I shall try that later on since NC was a korean supermarket ^^


  16. totally made shin ramen with kimchi today and added cheese.the ramen timer app really helps me.

  17. I put in bits of hot dog and egg in my ramen. I tried putting cheese on it, but it’s just not as good. And that brand of ramen you guys use is HOT (especially the red one Martina used) — good but set my mouth on FIRE. There’s an Asian market near my house called Li Ming’s which specializes in Chinese, Japanese, Korean, Thai and Vietnamese food products — there was one big section in one aisle that was devoted to all kinds of ramen.

    You guys should do more ‘preparing Korean food’ blogs. TL;DR, Music Mondays and WANK are fun… but you guys should do more food-related vids.

  18. 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.

    • 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?

  19. Wow, 2012 and I’m just now getting around to watching this video… Anyway, I tried it and it’s really delicious. I had to get the Korean ingredients from a place called Jungle Jim’s since I live in the US, though. It was kind of out of my way, but the ramen was definitely worth it :)

  20. Cook your ramen. I like a spicy ramen for this. Drain and set aside. Mix in a bowl or really any thing one table spoon of chunky peanut butter, half a teaspoon of peanut oil, half a teaspoon of soy sauce (not the crap salt flavored stuff but real soy sauce) and a pinch of sugar. In a wok or non- stick pan that is very hot and slightly oiled toss in your mostly drained ramen. let it sit for 30 seconds. Toss in sugar snap peas and bean sprouts (too taste) and the mix. Now toss like crazy until all is coated well and the peas are cooked to your liking…for me it is not very long. Then serve with kimchi. I also like to serve this with boneless skinless chicken that has been breaded in coconut, peanut, sugar, and bread crumbs and deep fried. (but its good by itself)

  21. 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. 

  22. 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. 

  23. Hello Simon and Martina,

    I was making ramen for breakfast this morning and though I would share a picture of one of the ways it is made in our house.  I know it may sound weird that we are having ramen for breakfast but it was very common in my home growing up to eat something hot and spicy when your sick.  This was usually either kimchi soup and rice, rice mixed with sweet hot pepper paste and kimchi or some sort of spicy noodles.  The spices always seemed to help with clearing sinus up and the carbs from the rice and noodles to help fight the cold or bug you picked up.

    Todays meal was pretty simple to make, I took a small piece chopped meat that had been seasoned and frozened a few weeks ago cut it up and put it into a pot with with the ramen base (hot and spicy) added a little bit of chopped kimch and a good pinch of the korean powdered beef bouillon mix.  Brought it to a boil until the meat was cooked then added the noodles.  The ramen was served over warmed up left over rice.  One pack of ramen and the left over rice was enough to feed two people at this size serving (see picture).   It very good and very simple to make pretty much a one pot meal, especially when your feeling a bit under the weather and want something easy and fast to eat. For those reading and dont have or like kimchi just add the some beef (I recommend the chopped beef as it cooks up fast and some what more tender than other cuts), beef bouillon gives the ramen a bit more favor but you can also leave this out if you like.

  24. I love love love your cooking videos! If you guys find some time you should make more of them please. :) I know you’ve got a busy filming schedule. I’ve re watched these multiple times and have made this ramen a few times now! Trying to find Duk bok ki (I hope I spelled that right) in a small town on Vancouver Island, BC, Canada is going to be a little more difficult.

  25. You guys should do more blogs about Korean food. There’s an Asian store not too far from my house (‘Li Ming’s Global Market’), and I was surprised to find they stock more Korean food than I expected. I tried some of the Nong Shim products like the potato-flavored rice snacks and the delicious cookies (I forgot the name). I even saw the exact brand of ramen you guys used in the video. (It’s a little too spicy for me, but it has a really good flavor.)

    But I saw some drink that I’m very reluctant to try, and it’s made in Korea (so you guys probably see this at Home Plus or the convenience stores). It’s a drink made from aloe vera leaf, and I’m wondering if you guys tried it yet. If you have, is it any good?

  26. We eat a lot of ramen in my household also.

    Like many of the comments below it is usually with egg and or cut kimchi added to the mix. 
    Some times the leftover broth is eaten with rice.

    Here is another trick, take the noodles and cook them drain them out and mix with the sweet red pepper paste, a bit of soy sause, sesame see oil, toasted sessame, chopped green onions, a bit of crushed garlic and chopped kimchi.  It comes out really good sort of like a poor mans bimbibap noodles. 


  27. You also can add just cooked rice, but you have to add, when the ramyon are finished :) I am half korean and I LOOOOOOOOOVE ramyon, kim, dokkbukki & so on :) or you can add normal white tteok !

  28. I am so happy I found this video.  I missed rameon so much and when I would pronounce it rameon I got so corrected all the the time.  I knew I was saying it correctly and that 17 cent ramen stuff at Walmart just isn’t the good rameon you get in Korea!  Thanks

  29. 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.

  30. you are forgetting the kimchi!!!!!

  31. wow you guys put a lot of ingredients in ramen! :D

  32. wow you guys put a lot of ingredients in ramen! :D

  33. wow you guys put a lot of ingredients in ramen! :D

  34. can you put this in word form? i need to print this

  35. can you put this in word form? i need to print this

  36. why don’t drink Koren tap water

    • you can, only people don’t drink it because they think it’s unsanitary.
      it’s actually sanitary. but i’d rather not drink it because tap water taste not so good.

    • you can, only people don’t drink it because they think it’s unsanitary.
      it’s actually sanitary. but i’d rather not drink it because tap water taste not so good.

      • It’s because Koreans use chlorine to sanitize the tap water. Koreans usually boil it into a barley tea and cool it to drink it. Boiling the water will evaporate the chlorine but not the water.

        • They use chlorine in the tap water in the USA too well at least I think , we’ll I know California does, they wanted to use Floride, a type of vitamine, for dental reasons but it’s very harmful if over ingested ….i love the Korean , Japanese culture, food and people I know I can’t speak the language I feel as if I can relate..silly huh ..blessings to you. ..misty c.redding, ca

  37. Welp, I know what I’m having for breakfast tomorrow

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