tonight's midnight meal

creamy milk-cheese ramyun

Name: creamy milk-cheese ramyun
Total time: 10 min
Yield: 1, straight from the pot
Ingredients: 1 pack spicy Korean ramyun (Shin ramyun works beautifully); 300 ml water; 250 ml milk; 1 slice cheese (the melty kind); 1 egg (optional, but why would you skip it); 1 green onion, sliced; a crack of black pepper

⏱ 10 min🍽 1, straight from the pot

Ingredients · tap to check

1 pack spicy Korean ramyun (Shin ramyun works beautifully)
300 ml water
250 ml milk
1 slice cheese (the melty kind)
1 egg (optional, but why would you skip it)
1 green onion, sliced
a crack of black pepper

The Way

Boil the water first, alone. Add the soup base and half the flakes — milk softens the heat, so start bolder than usual.
Noodles in for 2 minutes, then pour in the milk. Keep it at a gentle simmer from here — boiled milk breaks, simmered milk turns silky.
Lift the noodles with chopsticks and let them fall back, three or four times. This is where the broth goes creamy and the noodles go bouncy.
Two more minutes. If you're doing the egg, crack it in now and don't touch it.
Heat off. Lay the cheese over the noodles, lid on, 30 seconds — until it's draped, not drowned.
Green onion, black pepper, and eat it while the cheese still stretches.

midnight tip — milk goes in AFTER the noodles start. a hard boil with milk from the start turns the broth grainy.

🎬 watch it happen — the reel 🌙 follow — a new midnight meal every night

want the next recipe? comment the dish word on any reel
(this one was MILK) — it finds your DMs.