Turn your ramyeon into something spectacular

You’ve probably had students who bragged about how good their ramyeon was. “I boil water and… I put in the noodles… and… and…” Yeah, yeah, we know. You should audition for Top Chef Korea.

But there are a few quick, easy ways to turn basic ramyeon into something tastier and more substantial. Groove got the scoop from a few Seoulites (Curiously, custom ramyeon recipes seem to be he domain of male readers).

“New Zealand Camping Ramyeon”

Adam Farrell

Canada

Farrell discovered this ramyeon gem while trekking in New Zealand. He needed a quick, cheap, substantial meal, and this is what he came up with.

— Make basic ramyeon; it’s important that you use a tin cup or bowl.

— Put a layer pepperoni or salami on top of the noodles while it’s still cooking.

— Put a layer of cheese on top of that. Let the cheese melt, and enjoy.

“The pepperoni added the heartiness I was looking for,” Farrell said. “And you better believe that last pepperoni was scraping around in that cheese.”

“Hangover Ramyeon”

Jimin Kim

Korea

Nothing sets Kim right after a night of drinking like his special hangover ramyeon. It’s basically extra-spicy Shin Ramyeon, with a handful of bean sprouts thrown in. Here’s how you make it:

— Make normal Shin Ramyeon.

— Add in “gochu karu” (Korean chili flakes) to make it extra spicy. One to two tablespoons should do it.

— With about a minute left to go, add in a handful of crunchy bean sprouts.

According to Kim, the bean sprouts are good for your stomach and help your body process the poisons from the night before.

“Hongdae Ramyeon”

Sean Graham

Canada

Graham developed a taste for this simple ramyeon late one night in Hongdae. Perhaps the easiest of the custom ramyeons, all you need is a little processed cheese and an egg. Here’s the recipe:

— Make normal Shin Ramyeon, but only add half the spice.

— While it’s boiling, add an egg and stir.

— When you turn the heat off, put a slice of processed cheese on top.

Graham said this ramyeon is good for those who don’t like the spice so much.

“Chammers”

Josh Foreman

USA

Foreman doesn’t eat ramyeon often, but when he does, it’s “chammers.” Can you guess what the main ingredient is? That’s right, tuna, or “chamchi” in Korean. Timing is important with this recipe. Here’s the recipe:

— Make normal Shin Ramyeon.

— After a minute of boiling the noodles, add an egg and stir.

—With 30 seconds left, add a medium-sized can of drained tuna. It’s important that the tuna doesn’t cook for long.

The tuna adds texture and flavor to this ramyeon, and the egg makes the broth oh so good.

“After-Hockey Ramyeon”

Roger Gribbins

USA

Gribbins’ ramyeon recipe calls for Jin Ramyeon – not to be confused with Shin. Jin is beef-flavored and comes in mild or spicy. You can use either one for After-Hockey Ramyeon. What sets it apart from the others is its use of sesame oil. Gribbins said he was searching for the right ingredient to elevate his ramyeon one day when it hit him – sesame oil is perfect.

— Make normal Jin Ramyeon.

— Add an egg and stir.

— Add two teaspoons of sesame oil.

When the ramyeon is done, throw a handful of chopped green onions on top.

This ramyeon is the perfect dinner after a night of playing hockey.