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.
Nobody has published a ramyeon recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.