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A golden aluminum pot of spicy ramyun with egg, scallions and melting cheese, chopsticks lifting noodles

From Korean kitchens to yours

The ramyun Koreans actually cook at home.

My own ramyun recipes, the way they're cooked in Korean homes, tested in my kitchen and written in clear English.

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A ceramic boul of shin ramyun with a can of tuna chunk, and chopped scallions

참치 라면

Tuna Ramyun

Spicy ramyun mellowed with a can of tuna and a drizzle of sesame oil.

8 minShin Ramyun
A bowl of glossy black-bean noodles topped with seared steak cubes and sesame seeds

채끝 짜파구리

Jjapaguri with Seared Steak

Black-bean Chapagetti and spicy seafood Neoguri cooked together, finished with seared steak. Rich, savory, and only a little spicy.

15 minChapagetti + Neoguri
A golden aluminum pot of red ramyun with a melting cheese slice, an egg, and chopped scallions

치즈 라면

Cheese Ramyun with Egg

The late-night classic: spicy ramyun softened with a melting slice of cheese and a just-set egg.

8 minShin Ramyun

Cook by ramyun

Made at home, tested twice

Every recipe here is my own, built from the small tricks Koreans use to upgrade instant noodles. Each one is cooked and re-tested before it's published, with substitutes for ingredients that are hard to find outside Korea.

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