Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg

Easy thick udon-style noodles are soaked in sweet and spicy gochujang sauce made with brown sugar, sesame oil, and black vinegar, tossed with mushrooms, mixed seafood, and spinach, and topped with a crispy fried egg for this Seafood Neoguri twist.

Table of Contents

Jump to:

• Upgrade my Ramyun!
• Review of the Nongshim's Neoguri Spicy Seafood Ramyun
• Ingredients with Steps
• Substitutions
• Equipment
• Storage
• Cooking tip
• Frequently Asked Questions
• Asian Recipes
• Easy Recipes
• 📖 Recipe
• Subscribe to my YouTube Channel
• Have a Comment or Question?

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, just as the package instructed, but it is much better and feels more like a meal when adding other ingredients.

That's what I enjoy when making ramyun. It is a treat and perfect for long days! To learn the difference between Ramyeon, Ramyun, and Ramen, check out my Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms recipe post.

Review of the Nongshim's Neoguri Spicy Seafood Ramyun

A Little Background

This  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, dried kelp.  It would have been great to experience that.  But I guess since most Americans are not used to it yet, they had to not add it.  

However, this soup's distinct spicy seafood flavor is something I keep coming back to.  You might have heard of its popularity in the movie Parasite to make Chapaguri, the combination of Neoguri and Chapagetti.  

Chapagetti is the instant noodle version of the South Korean popular Jajangmyeon, a pork and fermented black bean noodle Chinese dish that is 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, know that each package has two servings! Additionally, if you can get your hand on the cup version, the calories are almost half the package, and just use hot water.  

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.

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 great smoke point and barely any distinctive flavors that will overshadow the main ingredients. You will brown the mushrooms to get more in-depth flavor from them. 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 usually have shrimp with 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.

What’s You’ll Do Next

Add the brown sugar to balance the dish's spiciness with some 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 in with the spinach.

Additionally, you only want to wilt the spinach, which takes less than a minute not to overcook the seafood. Top this spicy dish with a fried egg. The yolk will cut through the spiciness, again balancing out the meal.

See the Seafood Neoguri recipe card for quantities.

Substitutions

• 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 mushrooms will work, also.
• Black Vinegar - Black Chinese Vinegar gives dishes a deep, mellow, tangy flavor.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Equipment

• 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 Gotham Steel 5.5" Mini Egg and Omelet Pan with Ultra Nonstick Titanium & Ceramic Coating.
• 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 changed the instructions in the recipe card 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 Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, you can place the noodle dish in a  shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to two days.
• Freezer - I do not recommend freezing this dish; the freezing and thawing process will change the texture of the noodles.

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.

Frequently Asked Questions

Asian Recipes

Looking for other Asian-inspired recipes like this? Try these:

Easy Recipes

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