Sometimes nothing hits the spot better than instant ramyun (Korean for ramen) and a cold beer. Switching out the seasoning packet for some flavored stock, though, makes it much tastier and more healthful. I also like to build it into a proper meal by dressing it up with some frozen shrimp or dumplings (although you can certainly use fresh, too) veggies, meat or whatever I have on hand. Feel free to adjust the spice level to your taste.
Swap option: You can swap red miso for doenjang, chili sauce for gochujang and chili flakes for gochugaru.
- 3 cups chicken stock
- 2 teaspoons gochujang (Korean chile paste)
- 1 teaspoon doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (Korean chile flakes), plus more for serving (optional)
- 1 small fresh Korean red chile or Fresno chile, thinly sliced on an angle
- 1 package instant ramyun/ramen noodles, seasoning packet discarded
- 5 large frozen shrimp, thawed, peeled and deveined
- 1 handful sugar snap peas or baby spinach
- 1/2 cup cooked chicken, coarsely shredded
- 1 scallion, cut into 2-inch pieces, plus a large pinch of thinly sliced scallions for serving (optional)
- 1 large egg
- Freshly ground black pepper (optional)
In a medium saucepan, combine the stock, chili paste, soybean paste, chile flakes and fresh chile and bring to a boil over high heat, whisking occasionally to dissolve the soybean paste.2.
Open the package of noodles and, keeping the noodles in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the shrimp and sugar snap peas (if you're using spinach, wait until the next step).3.
Bring the broth back to a boil and add the chicken and scallion. When the noodles are almost done, about 5 minutes total, add the spinach (if using) and stir to wilt.4.
Crack the egg into the saucepan and let it poach, or give it a gentle stir to break it up and form egg ribbons.5.
Eat your noodles straight from the pot, or if you're feeling fancy, transfer to a bowl and garnish with the sliced scallions, more chile flakes and pepper.