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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!

ToFebruary
  1. 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!!!

  2. 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!

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

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

  6. —–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 >;;;

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

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

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

  10. 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.

  11. 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

  12. 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. 

  13. 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.

  14. you are forgetting the kimchi!!!!!

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

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

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

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

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

  20. 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 :)

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

  22. 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 :(

  23. 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!

  24. 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.

  25. That sounds wonderful. Never thought of Indian ramen!

  26. 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.

  27. 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.

  28. 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

  29. 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)

  30. 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!

  31. 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.

  32. 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…)

  33. I agree with the cheese! Its also good with Ichiban ramen. Bokchoy is the best in soups. Ramen FTW!

  34. where did u get the ramen app? is it in english on an apple app store?

  35. 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?

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

      • 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".

        • 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!

        • 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.

  36. 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. ^^

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

  38. 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.

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