치즈 라면
Cheese Ramyun with Egg
The late-night classic: spicy ramyun softened with a melting slice of cheese and a just-set egg.
- Time
- 8 min
- Serves
- 1
- Spice
- Spicy
- Level
- Easy
Uses Shin Ramyun
Steps
Bring 550 ml of water to a boil in a small pot.
Add the soup base and dried vegetable packets, then the noodle block. Boil for about 3 minutes.
Crack the egg into the pot. Don’t stir it if you want a soft yolk; stir gently if you prefer it scrambled into the broth.
Cook for about 1 more minute, then turn off the heat.
Lay the cheese slice on top of the noodles, scatter the scallions, and cover for 30 seconds so the cheese melts.
Tips
- Processed cheese melts best. Sliced American cheese melts smoothly into the broth. Aged cheeses like cheddar tend to go stringy and oily.
- Eat it from the lid. In Korea, the pot lid often doubles as a plate for cooling noodles.
About this recipe
An original Entrypoint2Korea recipe, cooked and tested at home. Brand names are used only to tell you which ramyun to buy.
Allergy note: most ramyun contains wheat and soy, and many contain shellfish, fish, or milk. Check the package label. See the disclaimer.
Published October 21, 2026
