A stamina-boosting Shin Ramyun recipe that even helps with hangovers. The aroma of garlic and chives stimulates the appetite, and gochujang and oyster sauce enhance the umami. The egg makes it milder, making it a recommended Shin Ramyun variation even for those who are not good with spicy food.
Ingredients
Main Ingredients (1 serving)
- Shin Ramyun 1 pack
- Garlic 1 clove
- Chives 2 stalks
- Egg 1
Seasonings
- Gochujang 1 tbsp
- Rice oil 1 tbsp
- Oyster sauce 1/2 tsp
Steps
- Slice 1 clove of garlic thinly.
- Finely chop 2 stalks of chives.
- Put 1 tbsp of rice oil and the thinly sliced garlic into a frying pan and heat over low heat.
- When the garlic turns slightly golden, turn off the heat before it burns and remove it from the oil to make garlic chips. Infuse the oil with the garlic aroma. 【Tip!】 By slowly infusing the oil with the garlic aroma over low heat without burning it, you will increase the savoriness and umami.
- Add 500cc of water to a pot, then add the powdered soup and dried vegetables from the Shin Ramyun, 1 tbsp of gochujang, and 1/2 tsp of oyster sauce. Mix and heat.
- Once the soup boils, add the Shin Ramyun noodles and boil for 4 minutes.
- Beat 1 egg.
- Just before the noodles are done, pour in the beaten egg and cook until the egg sets. 【Tip!】 Pouring in the beaten egg at the end mellows the entire soup and softens the spiciness.
- Turn off the heat and serve in a bowl.
- Top with the prepared garlic chips and chopped chives. Lightly mix, allowing the residual heat to cook the chives, then serve.
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