Dish · korean
Ramyeon
Korean instant noodles boiled in their seasoning packet with a cracked egg and scallions, eaten straight from the pot, spicier and chewier than Japanese ramen.
Where it comes from
Instant noodles arrived in Korea in the 1960s as a cheap way to stretch wheat aid into meals during a rice shortage; the packaged seasoning made it common in homes and convenience stores alike.
What cooks argue about
Cooks argue over the egg: dropped in raw to poach in the boiling broth, or beaten and stirred through for a creamier, less distinct texture.
Versions
Nobody has published a ramyeon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg