How to Make Delicious Korean Ramen: A Simple Guide
My Ramen Recipe Story — The Secret of Cold Water for the Perfect Bite Actually, everyone’s way of cooking ramen seems similar, but mine is a bit different. The most important things are the amount of water and keeping the noodles firm and chewy. I don’t add a lot of water from the start — just enough to boil quickly. That way, the noodles don’t get soggy but stay nicely chewy. Once the water is boiling vigorously, I add the ramen noodles right away. As for the soup powder (seasoning), it doesn’t really matter when you add it. Some days, I add it as soon as the noodles go in, other days I wait until the noodles are a little cooked. Since it’s not about making a broth but just letting the flavor soak into the noodles, the timing isn’t crucial. But here’s the real trick for firm noodles — cold water is a must! When the noodles are cooked enough but the hot water is still too much, I pour in a bit of cold water to cool the noodles and adjust the water level. This stops the noodles from getting too soft and keeps that satisfying bite. The style at snack bars (Korean bunsikjip) is different. They boil the noodles and soup fully, then scoop the noodles into a bowl first. Next, they add toppings like egg, sausage, and green onions to the remaining broth and boil it briefly before pouring that rich, flavorful soup over the noodles. This way, you get two tastes — firm noodles and a deeper, richer topping broth. Usually, I lightly beat the egg at the end and add it gently. Whether you fully mix the egg in or stir it a little, it makes the texture smooth and soft. So here’s my final formula: Use less water and boil quickly → Add ramen and start cooking → Add seasoning either at the start or midway → When noodles are cooked, add cold water to adjust volume and keep firmness → Add toppings last and boil briefly → If you want the snack bar style, put noodles in the bowl first, then boil toppings in the broth and pour separately!
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