Nongshim's Beef-Flavored Seaweed Ramyun with its chewy green noodles and kelp in their smooth, zesty broth with the addition of a poached egg, spicy Korean pepper paste, and sliced cremini mushrooms, then topped with fresh scallions and sesame seeds.
I <3 South Korea
I have a special place in my heart for Korean cuisine. Something about it brings comfort; most dishes are spicy, nutty, tangy, or earthy. You get combinations from pickles, well-seasoned vegetables, seared meats, seafood, and smooth and creamy tofu to chewy noodles or sticky warm rice. They make unique hot foods and cold noodle dishes, which not many other cultures consider for the summer.
More Korean-Inspired Delights
Are you looking for more ramyun goodness? Check out Quick and Easy Veggie Ramyeon and Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg. If you love Korean cuisine, try these Korean-inspired recipes: For an easy, warm rice bowl, check out the Salmon Sesame Chili Rice Bowl.
Undoubtedly, Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables is a great Trader Joe's easy meal idea. And finally, if you are a big fan of KFC, Korean Fried Chicken, then you must check out the Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad post.
A Reason for That
This is my opinion and why I love K-Dramas, but there is a reason to eat for every occasion. I don't usually see that in other shows. If you go on a picnic, there’s a kimbap, cooked rice and seaweed roll. And if you're chilling with your girlfriends at the local convenience store, there’s Jumeokbap, stuffed rice balls, for that.
In addition, If it's your birthday, there's Miyeok Guk, beef and seaweed soup. Similarly, if you celebrate a long work day and treat your co-workers, there’s Kimchi-Jigea, kimchi tofu stew, then Kimchi rice. And for those hot summers near the beach in Busan, there's Milmyeon, noodles in a chilled broth, for that.
On top of that, an adult girl reconnecting with her sister, there's Samgyeopsal with Seamjang, pork belly with gochujang sweet and spicy paste mix, and perilla leaves, for that. And when I had a rough day, there was Dolsot Bibimbap, a hot stone rice dish with vegetables and beef, for that.
Indeed, the list can go on indefinitely: Korean Army Stew, Seafood Stew, Kimchi Pancake, Cold Soba Noodles, Bulgogi! Thus, this post doesn't do Korean food justice. I'm obsessed! Additionally, this is from my point of view, but I would love to hear your thoughts on Korean Cuisine.
Ingredients and Instructions
Get your hands on Nongshim's Soo Air Dried Noodles: Beef Flavor with Seaweed. Moreover, I think the concept of this ramyun was influenced by Miyeok Guk, a beef and seaweed soup.
To begin with, use a small sauce pot. However, there is a golden Korean ramyun pot for instant noodles made from aluminum, which is not suitable for this dish. Those pots are for cooking soups, not sauteeing; they are too thin.
Heat the oil in the saucepan, and brown the mushrooms and scallions. Then add the gochujang and tomato paste, combine well, and continue browning the mushroom mixture. This will also help develop a deep, rich flavor.
Afterward, add the water to deglaze the pan and release the brown goodness from the bottom of the pan. Then, add all the contents from the ramyun packet and chili flakes when the broth boils.
Bring this to a boil again, then add the egg, poaching in the ramyun liquid for about a minute. And finally, pour it into a bowl and garnish with sesame seeds and green scallions.
For quantities, please see the seaweed ramyun recipe card.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.
- Avocado Oil - Olive oil has a strong taste and may overpower the dish. As a result, avocado oil was used. However, you can also use canola oil, a neutral-tasting oil, as a substitute.
- Mushrooms - use cremini, shitake, enoki, white button, oyster, or a mixture. I developed this recipe using baby bella mushrooms. It should work as long as you slice them thin to brown and cook quickly. In addition, if you are using dehydrated shitake, be sure to prep ahead of time: In a small bowl, cover shitake mushrooms with boiled water and let them sit for at least 20 minutes. Then, remove them from the water and slice them thin.
Change Heat Level - Modify the seaweed ramyun recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Availability - Nongshim's Soo Air Dried Noodles: Beef Flavor with Seaweed may be hard to find. Please Google or try visiting Nongshim or H Mart to find buying locations. You can also try to substitute it with Nongshim's Shin Black. Compared to the Beef Flavored with Seaweed version, Shin Black contains spicy peppers already. You may want to replace the gochujang paste with 1 tsp soybean paste and add 7 grams of Korean Dried Seaweed, like Chung Jung One’s Dried Seaweed.
Small Saucepan - This is a one-pot meal, so you will only need a small saucepan, like the Cuisinart Saucepan with Cover, Triple Ply 2-Quart.
Kitchen Must Haves - Find other tools I use here.
Storage Instruction - I do not recommend storing this seaweed ramyun dish since it should be eaten immediately. If not, the noodles will get soggy. But if you have to, strain out the noodles and store the broth and noodles separately in an air-tight container. I do not recommend freezing this dish.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
I’ve looked at the reviews of most of these ramyun pots and noticed reviewers mentioned that it is cheap quality. I also assume that they didn’t know that these pots are made from aluminum.
The pot will be lightweight and can dent easily. In addition, this pot is not meant to be on the stove for long. Ramyeon takes about 4 minutes maximum to cook. It should never be left on the stove unattended or with a little bit of liquid in the pot, which could lead to scorching.
In addition, I think because aluminum has poor conduction, it is not a great pot to brown ingredients in. I believe this pot is only for simmering or boiling the instant noodles, then adding their seasoning packets and other ingredients.
Frequently Asked Questions
To begin with, Ramen is a Japanese noodle dish usually served with fresh wheat noodles, sometimes served with roasted pork belly, bamboo shoots, corn, a soft-boiled egg, and a piece of nori seaweed in a variety of broth that may contain pork or miso.
Ramyun, on the other hand, is dried noodles that are usually packaged with a Korean-flavored type of seasoning and dehydrated vegetables. It began in Japan with the instant noodles by Mr. Momofuku Ando, Nissin- Famous for "Cup Noodles."
Then, you got the first production of instant ramen noodles in South Korea by Mr. Jeon Jung Yoon, Samyang- Famous for Buldak: Fire Chicken Ramen. This eventually led to Ramyun/Ramyeon by Mr. Shin Choon-Ho's, Nongshim- Famous for their Shin Ramyun line.
Also, my favorite is the Shin Ramyun Black, which has a more rich beef bone broth with added dehydrated mushrooms and vegetables.
If you are looking for a healthier version of your favorite ramyeon noodles, look for “Air Dried.” They are usually lower in calories and fat. Nongshim (Light Shin Ramyun)-Beef Flavored and Samyang (Buldok Ramen Light)-Chicken Flavored are healthier versions of some of their popular instant noodles in contrast to fried noodles.
It is a Korean pepper paste that can come in different heat levels. It combines fermented soybean. like miso paste, glutinous rice, and chili powder, giving the paste its earthy, sweet, and spicy taste.
Depending on where you live, you might find it at your local Asian or Korean market. In addition, depending on the demographics of your neighborhood, you might find it at North American grocery chains like Walmart. But you can also buy it online from Amazon, like the popular O'Food Gochujang Korean Red Chili Pepper Paste Sauce.
You may also be able to find gluten-free, vegan, or non-GMO versions.
East Asian Recipes
Looking for other East Asian-inspired recipes like this? Try these:
Looking for other soup recipes like this? Try these:
Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms
- 1 tablespoon avocado oil
- ½ cup cremini mushrooms thinly sliced
- ¼ cup scallion thinly sliced diagonally
- 1 teaspoon tomato paste
- 1 teaspoon gochujang paste
- 1 ½ cup water
- 1 packet Nongshim's Soo Air Dried Noodles Beef Flavor with Seaweed
- ¼ teaspoon red pepper chili flakes
- 1 large egg
- ½ teaspoon black sesame seeds
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- In a medium sauce pot on medium-high heat, heat up the oil.
- Add mushrooms and half of the scallions and cook for about 1 minute while stirring until tender and golden brown.
- Add the gochujang pepper paste, and stir to combine well.
- Add water and stir, touching the bottom of the pan to release the browned ingredients.
- Cover with a lid and bring to a boil.
- Add the ramyun packet with its seasoning, dried vegetables, and chili flakes, mix well, and bring to a boil.
- Set a timer as the packet recommends based on the noodles' doneness preference; I suggest boiling for 3 minutes.
- After 3 minutes, crack the egg into the soup.
- Decrease the heat to medium.
- Cover with a lid to poach the egg for 1 minute.
- Garnish with sesame seeds and the rest of the scallions.
- Serve immediately.
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
Have a Comment or Question?
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