In addition to the Instant Mi Goreng, Shin Ramyun (the Korean Hot Spicy Noodle Soup) is another favourite of mine when I want a very quick and cheap meal at home. I got introduced to this popular Korean instant noodles by my dorm mates when I was doing my undergraduate and have not looked back ever since.
In contrast to my student life, instant noodles are now more like a treat rather than a necessity. Whenever I need a kick in my palate, spicy ramen like Shin Ramyun can definitely hit the spot. Like all things, I keep my consumption of instant noodles to a moderate amount or simply change things up a little by cooking homemade versions like the recipe on homemade “Indonesian Mi Goreng”.
So are you ready for an easy spicy ramen recipe? The key ingredient is Korean hot bean paste and the beauty of homemade is you can control the amount of spiciness and saltiness in your ramen.
Homemade “Instant Shin Ramyun Hot Spicy Ramen”
What you’ll need to make one bowl of ramen:-
- 2 tsps vegetable oil
- 1 spring onion (scallion), thinly sliced (you will need both the white and the green section)
- ½ ginger, peeled and roughly sliced
- 4 – 5 shiitake mushrooms, sliced
- 1 tsp Korean hot bean paste (Gochujang) – adjust to taste (you can buy it online or selected Coles supermarket on Asian isle)
- 2 cups vegetable stock (I used Campbell’s Real Stock Vegetable Salt Reduced)
- 1 cup recently boiled water
- 1 x 90g (3 ounces) bundle of dried udon noodles (I used Hakubaku Organic Udon)
- 2 drops of sesame oil
Note – My topping of choice is sweet corn kernels, microwaved in water for two minutes. Alternatively, you can cook the frozen sweet corn kernel in the soup.
Method:-
Heat vegetable oil in a 20cm saucepan. When the oil is hot, add the white part of the spring onion (leave the green part as garnish later) and ginger and sauté over low-medium until aromatic. Add shiitake mushrooms and sauté until they have slightly reduced in size. Add a little more oil if the mushroom mixture becomes dry. Add hot bean paste and sauté until slightly aromatic. Add vegetable stock and 1 cup of water and cook on high heat until it boils and then reduce the heat to low and allow it to simmer for another 2 minutes. Break the udon noodles in half and add them into the soup. For the brand of udon I used, the recommended cooking time is 10 minutes. Basically, you cook the noodles until they are al-dente, or your preferred texture. Please note that the time may vary a little depending on the brand of udon noodles you used. Add more water if required.
Once the noodles are almost done, taste for seasonings. Add soy sauce if needed. As for me, I didn’t need any additional seasoning. Remove the noodle soup from the heat and add 2 drops of sesame oil.
Transfer the noodle soup into a serving bowl and top with sweet corn kernels and the green section of sliced spring onion. Serve immediately.
There are creative toppings people add to their instant ramen such as cheese, ham, eggs, toasted seaweed, tabasco sauce etc. If you like ramen, what is your topping of choice?
looks yummy, i will give it a try next week. keep posting delicious cooking recipes like that. i will be back for more.btw love your blog.
thank you so much for this recipe!! looks good 🙂
Thanks for your kind words, Maggie! 🙂
I tried it and it was delicious ! I only made a few changes : I didn’t use mushrooms (because I don’t like that), but I used carrots instead.
I also garnished with soybean sprouts and sesame seeds. I would also add an egg in the broth to make it more “consistent” as a meal and add more veggies (like cabbage).
I’m really happy because I’m a college student and I love Shin Ramyun but I don’t think it’s very healthy and it makes my face feel very bloated ^^”
Thank you so much for this recipe !
Hi Eden,
Happy to hear that you enjoyed it I love the additions you’ve made to the ramen, sounds yum!!
Emily xx
Thanks for posting this, I love Shin Ramyun and really want to make a healthier version at home. I usually drop an egg into the pot and let it poach, add some frozen mixed Asian veggies and mix through a tin of tuna at the end. Can’t wait to try your version.
Hi, my daughter got my American family hooked on Korean comedy dramas after her high school friends in Southern California got her into them. Anytime you watch a Kdrama, you start craving ramyun! Also, my stepdaughter’s husband in Portland got a Korean sister-in-law and she got my (blonde) stepdaughter hooked on Ramyun. SO…thank you for your recipe! It’s the best out there. 🙂
Thanks for your lovely feedback Sharon! My housemate in college introduced spicy Korean Ramyun to me when I was basically living on the Indonesian Mi Goreng (not sure if you had them before?) back in the days that I did not know how to cook. Looking back, it makes me think of how far I’ve come since my college days.
Thank you for this, must try! Have you tried replicating the mie goreng one? Would love to see that too!
Hi there! I’m just wondering how similar this tastes to the original shin ramyun? I am an avid user of gochujang and I find that although it is chilli, it is a different flavour to shin ramyun. Thanks for the recipe, I think I will still try it 🙂
You can taste the similarity like the chilli and the shiitake but it is not as spicy and salty as the original shin ramyun. I hope you will enjoy the recipe. 🙂 x Emily