the midnight ramyun, done properly

Ingredients · tap to check

• 1 pack Korean ramyun (wavy noodles + soup base + flakes)
• 550 ml water
• 1 fresh egg
• 1 green onion, sliced thin
• optional: a slice of cheese, or extra gochugaru if you like it louder

The Way

1. Boil the water in your smallest pot — 550 ml, not eyeballed. The ratio is the recipe.
2. Soup base and flakes go in FIRST, before the noodles. The broth should be rolling and red before anything else happens.
3. Noodles in. Lift them high with chopsticks and let them fall back into the broth, three or four times — air is what makes them bouncy.
4. At the 2-minute mark, crack the egg straight into the center. Don't stir if you want the yolk whole; stir once if you want silk ribbons.
5. One more minute — noodles should still have a bite. They keep cooking in the bowl.
6. Green onion over the top. Pot to window. Eat it hotter than is reasonable.

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