Easy, thick udon-style noodles are soaked in a sweet and spicy gochujang sauce made with brown sugar, sesame oil, and black vinegar, then tossed with mushrooms, mixed seafood, and spinach, and topped with a crispy fried egg for this Seafood Neoguri twist.
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Upgrade my Ramyun!
While writing this, I can taste the delicious, thick, chewy noodles. And I love how quick and easy this Seafood Neoguri dish was to make. There's nothing wrong with eating ramyun as the package instructs, but it is much better and feels more like a meal when you add other ingredients.
A Little Background
Nongshim Neoguri, a South Korean instant noodle soup, has been around since 1982. I was a little jealous to find out that the Korean version comes with a piece of kombu, a type of dried kelp. It would have been great to experience that. But I guess since most Americans aren't used to it yet, they had to leave it out.
This soup's distinct spicy seafood flavor is what keeps me coming back. You might have heard of its popularity in the movie Parasite: Chapaguri, the combination of Neoguri and Chapagetti.
Chapagetti is the instant noodle version of the popular South Korean dish Jajangmyeon, a pork-and-fermented-black-bean noodle dish often eaten in South Korea, especially during certain events, like moving to a new place.
Product Packaging
You will find three items in the spicy seafood soup package: dried instant noodles (udon noodles), powdered soup base, and vegetable mix flakes. The noodles contain wheat flour, wheat gluten, and palm oil.
The soup base seasoning contains real seafood ingredients such as mussels, fish, clam extract, and flavor enhancer powder; the US version also has mussel extract, cuttlefish extract, tuna extract, anchovy extract, and yeast extract. Note that this is normal because it is a seafood soup mix.
The vegetable flakes have dried seaweed, fish, dried carrots, and radish extract.
Be aware: if you are on a calorie diet, each package has two servings! Additionally, if you can get your hands on the cup version, the calories are almost half that of the package, and you just use hot water. Plus, I have a recipe using a low-calorie ramyun, Quick and Easy Veggie Ramyeon.
Allergen Notice
Be aware that Nongshim's Neoguri contains wheat, soy, and seafood (crustacean shellfish) products in a facility that processes peanuts, eggs, tree nuts, sesame, and milk.
My Review: Nongshim Neoguri Spicy Seafood with Udon-Style Noodles is one of those instant noodle packs I always keep stocked in my pantry. I love the simplicity of it, just boil, stir in the sauce, and you’ve got an irresistible bowl of spicy, chewy noodles with a rich, savory seafood flavor. The udon-style noodles have that perfect bounce and thickness, making every bite satisfying. The sauce is bold and thick, clinging to the noodles just right without being overly soupy. It’s quick comfort food that hits all the right notes when I’m craving heat and flavor without the fuss. You gotta make Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg.
Ingredients with Steps
Let's get straight into it because, like this recipe, this blog post is quick and easy. I didn't want to have a noodle soup dish. So you will cook Nongshim Neoguri Spicy Seafood's instant dried noodles separately in boiling water, drain most of the water, and set them aside.
Using the same saucepan, heat some avocado oil. This oil has a high smoke point and little to no distinctive flavors that would overshadow the main ingredients. You will brown the mushrooms to enhance their flavor. Then, fry them in fresh garlic.
So, the base for this dish is already delicious. Next, you'll add the shrimp or seafood mix. In other words, you can do all shrimp or a frozen seafood mix. For example, seafood mixes often include shrimp, squid, mussels, and clam pieces. Then add gochujang, a Korean staple ingredient that is a deep-red, smooth chili paste with heat levels ranging from mild to hot.
Add brown sugar to balance the dish's spiciness with a touch of sweetness. I love brown sugar because its acidity from the molasses makes the taste different in every bite. The added sesame oil is another staple of Korean cuisine that brings out the nutty side. Then, add the black vinegar and water to complete the sauce. Next, you'll add the noodles package with the spinach.
Additionally, you only want to wilt the spinach, which takes less than a minute, so as not to overcook the seafood. Top this spicy dish with a fried egg. The yolk will cut through the spiciness, balancing the meal again.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Mushrooms: You can use your favorite mushrooms. Usually, I use cremini mushrooms, also known as brown button mushrooms. However, you can replace these with white button mushrooms, beech mushrooms, etc. Canned or frozen mushrooms will also work. Learn more about how to prep mushrooms.
Black Vinegar: Black Chinese Vinegar adds a deep, mellow, tangy flavor to dishes. For something close, try rice vinegar.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment List
Here's what you'll need to make this recipe efficiently.
Egg Frying Pan - I specifically bought a 5-inch egg frying pan to quickly and easily make fried eggs that hold their circular shape. It's not necessary, but convenient. Plus, it takes up less space on the stove in storage and is easy to clean up, like the GreenPan Mini Healthy Ceramic Nonstick, 5" Round Egg Pan.
Small Saucepan - I developed this recipe by using the Cuisinart 1.5 Quart Chef's Classic Stainless Steel Saucepan w/Cover. It's one of the best inexpensive and reliable saucepans out there.
Pasta Pot - Used it to cook and drain the pasta originally. However, I updated the recipe card instructions to accommodate using only one pot. I developed this recipe using the AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid. The lid has a convenient strainer in two sizes, and it's just the right size to cook pasta for two with easy draining.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I use that make recipes like this faster and easier to prepare. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves: Find other tools I use here.
My Review: I’ve had this Cuisinart saucepan for years, and it’s still going strong. It heats evenly, cleans up easily, and the handle stays cool, making it one of my go-to tools for small-batch cooking like fonio or reheating sauces. While I love my All-Clad pans, this one’s been a reliable, budget-friendly alternative that I actually trust. It’s a solid choice if you’re building your cookware collection without getting into luxury prices just yet.
Storage Instructions
Learn how to properly store leftovers to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator: To store in the fridge, place the noodle dish in a shallow 2-inch container to cool quickly. Then, store in an air-tight container. The meal will last up to two days.
- Freezer: I do not recommend freezing this dish; freezing and thawing will change the texture of the noodles.
QuickCooking tip
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
This recipe uses a quick cooking method, so ensure all ingredients are prepped and ready to go.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
When purchasing this paste, find the heat level you prefer. You can find this depending on your area's demographics. You may find it at your local supermarket, an East-Asian market, or a Korean grocery store.
Asian Recipes
Looking for other Asian-inspired recipes like this? Try these:
- Quick and Fresh Stir-Fry Recipes for Spring and Summer
- Spicy Garlic Chili Coconut Curry Sauce for Pasta and More
- 5-Minute Spicy Sesame Soy Dressing Recipe
- Kimchi Fried Rice Recipe | Simple Base You Can Build On
Easy Recipes
Looking for other easy recipe ideas? Try these:
- Air Fryer Salmon with Spicy Pesto Spinach Tortellini
- Instant Pot Collard Greens with Smoked Turkey
- Creamy Lemon Tahini Dressing with Fresh Lemon Zest
- Quick Avocado Cream Sauce for Tacos and Bowls
📖 Recipe
Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
Ingredients
Seafood Ramyun
- 2 cups water
- 1 package of Nongshim's Neoguri Spicy Seafood
- 1 tablespoon avocado oil
- ¾ cup mushrooms quartered
- 1 clove of garlic minced
- 1 cup shrimp or mixed seafood frozen or fresh, cooked or raw
- 1 teaspoon gochujang
- 1 teaspoon brown sugar
- ½ tablespoon sesame oil
- 1 tablespoon black vinegar
- 2 tablespoons water
- 1 cup fresh spinach
Fried Egg
- 1 tablespoon avocado oil
- 1 large egg
- ⅛ teaspoon kosher salt
Garnish
- Sesame seeds
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! ! Learn Prepping Tips.
- Boil the Noodles: Bring the water to a boil in a medium saucepan on high heat. When the water is boiling, add only the noodles from the packet. Boil noodles for 5 minutes, drain, and set aside in a small mixing bowl. Then clean out the sauce pot of remaining noodle scraps.
- Saute the Vegetables: Heat the saucepan with oil on medium heat. Then add the mushrooms, occasionally stirring to brown the edges. Add the garlic, combine well, and cook for another 30 seconds. Then add the shrimp or seafood mix. Stir occasionally until the lines on the shrimp turn slightly pink, about 30 seconds; you do not want to overcook the shrimp.
- Make the Sauce: Add the gochujang, brown sugar, sesame oil, black vinegar, seasoning packet, and dehydrated vegetable packet to the pan and combine well. Add the noodles, water, and spinach and combine well. Then remove from the heat immediately when the spinach is wilted, and plate up in a bowl.
- Fry the Egg: Heat a small frying pan or the cleaned-out saucepan on medium-high heat with oil. Then fry the egg undisturbed. Allow the egg to brown along the edges of the egg's white. The egg will be done when the egg white is cooked through. You will see dried-up sunken dips where the bubbles were on the egg white.
- Plate Up: Add the egg to the plated noodles and garnish with sesame seeds.
Video
Notes
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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