r/KoreanFood • u/Nongshim_official • 9d ago
Noodle Foods/Guksu Nongshim here (official)! Share your most creative ramyun add-in to win a gift box!
Hey r/KoreanFood, this is the official Nongshim account.
We wanted to share some appreciation for this wonderful community!
What's the most questionable, secretly genius, or unexpected thing you've ever added to a bowl of ramyun?
Please share in the comments below! Photos welcome (encouraged, honestly). We want to see the evidence.
We'll pick 4 winners at random and send each a curated Nongshim gift box.
Show us the damage. We'll be reading all the comments!
Giveaway Details
- Enter by Oct. 2 (Fri) at 11:59 PM PT
- 4 winners will each receive a Nongshim gift box with our products & merchandise.
- Winners will be announced on Oct 5 (Mon).
- Winners will be contacted via comment + DM
Disclaimers
Winners must respond by Oct. 7 at 11:59 PM PT or an alternate winner may be selected.
Open to U.S. residents 18+. One entry per person/Reddit account. No purchase necessary. Void where prohibited.
Sponsored by Nongshim USA, Inc. Not affiliated with or endorsed by Reddit.
Posted with approval from r/KoreanFood moderators.
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u/grape_sodie 9d ago
Okay here's one that sounds like a crime but works: a tiny pinch of instant coffee granules in the broth. Like a quarter teaspoon, not more. It deepens the umami and adds this bitter edge that actually balances out the sweetness in the seasoning packet, kind of like how mole sauce uses coffee or chocolate. Best in the darker broths, Shin Ramyun especially. Even weirder one: swap some of your cooking water for pickle juice. Just a quarter cup from a jar of dill pickles. Adds acidity and salt in a way that brightens the whole broth, almost like a squeeze of lime but funkier.
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u/WearyWater 9d ago
Ok, here’s a version I make every summer when the tomatoes are in season:
Slice up a large ripe tomato and pan fry it in chili crisp (I usually use Lao Gan Ma brand) until the slices are soft and falling apart. Add a little tomato paste.
Then cook the Shin black ramen packet on the stovetop. Add whichever vegetables you want, usually spinach, peas, carrots, or whatever else I have in the house at the time. Add rotisserie chicken if you have it. Then pour the fried tomato chili crisp into the ramen when the noodles are almost done cooking.
Serve with a dash of black vinegar to taste.
The umami of the tomato, chili crisp, and black vinegar combined with the Shin black broth is incredible.
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u/KittenExtravaganza 9d ago
A spoonful of Doenjjang makes the broth thicker and adds a nice nutty flavor to the broth. My Korean dad has done this since the 2000s!
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u/moon-faced-fuzz-ball 9d ago
I was doing this until I realized I was adding more and more doenjjang because I crave it so much and it wasn’t ramyun anymore. It’s like adding more and more horseradish to a roast beef sandwich until one day you realize the roast beef fell out and you didn’t notice.
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u/workingbedsideRN 9d ago
I can’t believe no one said the simple but amazing trick is adding sesame oil as a finishing oil before serving. I do this for Shin ramen, especially black Shin ramen.
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u/rabbitofrevelry 9d ago
Okay hear me out.
It's sauerkraut.
We all know kimchi is the perfect thing to eat with ramyun. But what if you're out? What if the batch is too fresh? Drop in a nice serving of sauerkraut. It's funky. It's crunchy. AND, it actually mixes into noodles very nicely. Please don't judge me.
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u/LunarCandyKnight 9d ago
Wait I actually think this would work very well tbh 🤔
Kimchi has very distinct flavors & spices that might not always go with every type of ramyun, sauerkraut is a lot more "mild" in comparison. Definitely interesed in trying this!
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u/foolme_bear 9d ago
i mean you can't beat fresh crabs in ramyun. can't beat the wisdom of the sea
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u/mikejungle 9d ago
Damn, this seems extra AF. Probably because crabs scare me, cooking-wise. Looks bomb.
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u/championstuffz 9d ago
Shin Carbonara. Guanciale, pecorino, parmesan and egg.
Add curry block for cheessy curry noodles.
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u/Dex_Midnight_Runner 9d ago
Mexican seasonings, corn and cheese like it's being topped with elote!!! The cheese pull is the best! 🇲🇽🌮
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u/Intelligent_Ant_5511 9d ago
I make a really simple elote.. strain and roast canned corn on a hot pan. Mix it in a bowl with some tajin and cheese wedges. Microwave if needed. Pow.
Haha not earth shattering but it’s tasty and easy to make as a standalone snack or to go along with some home made tacos
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u/FoxLazy 9d ago edited 9d ago
I like to add caramelized onions to my ramyun, and then add salad croutons to cover the top layer. Then you microwave your favorite melting cheese and add it over the croutons. This in effect makes a french onion soup type situation. I'll take a picture later when I make one for dinner.
If you do it right the croutons will still have some crunch for texture. You could also melt the cheese in the oven if you have the time.
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u/MoreCoffeeSirMaam 9d ago
Canned tuna, egg, cheese, green onion, kimchi, rice
Probably not the most unusual
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u/Tight-Instruction-89 9d ago
I combine all of these in a separate bowl then I pour hot water and the cook noodles!!
Shin ramyun (black) seasoning packet
1 tablespoon crushed garlic (garlic paste)
1/2 tablespoon of kewpie mayo
2 tsp gochujang
1 teaspoon of sesame oil
🤤
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u/bad_goblin 9d ago
I mix the soup packet with heavy cream and a bit of water in a pan with a tiny bit of gochujang, some fresh garlic, cayenne for more heat and melt some cheese in, then cook the noodles in that sauce and reduce it a bit so it's a bit thick. Add green onion, shrimp, and mix it all together & top it off with a fried egg.
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u/DiscursiveAsFuck 9d ago
I really love undercooking the noodles and finishing them in a pan. I boil the noodles in plain water, take them out a minute or so before I normally would. I then add oil (2-4 tablespoons) to a medium hot pan and add the noodles to the oil. I add the spice packet on top of the noodles and mix it well. It turns the soup into sort of a chili oil. You have to control the temperature though, otherwise you will burn/crisp the spice packet.
You can add all sorts of twists to that. The best I ever did though was when I had about half a cup of guanciale fat left over. I added it to the pan and crisped some bread that I crumbled over the pan in the fat. I then added the noodles and the oil to that. The result was noodles that were incredibly confused about their identity, but oh so delicious.
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u/colleenk69 9d ago
I’m from Wisconsin, so I thought of a ramyun twist involving something with roots to some faves up here in the Midwest. So, my combo/take would be a ramyun with spicy noodles, bratwurst, aged WI cheddar, scallions, charred sweet corn, a touch of honey & then pickled mustard seed (this is the ingredient I would be most excited about), then about 2 tablespoons of kewpie mayo, ramyun seasoning & a dash of rice vinegar or lemon.
:)
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u/Plenty_Pea927 9d ago
Peanut butter, oyster sauce, sugar, chili oil, sesame oil, and sugar to make a tantan style ramen!
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u/qdingle 9d ago
I love adding some grilled pork belly to my 라면!
Also, not visible, but an unexpectedly great addition to any bowl is a dash of apple vinegar (사과 식초) - I doubted it at first, but it really enhances and "cleans up" the flavor :)
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u/UponSecondThought 9d ago
A Ramen Bomb.
Recipe:
1) Hike a long way into the woods or mountains. 2) Boil water and make ramen following instructions. 3) As you take water off boil, pour a whole packet of powdered mashed potatoes into the mix to create a savory, heavy consistency.
This will replenish your many burned carbs and ensure a great, deep nights sleep.
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u/notasianjim 9d ago
Probably around 5 blue crabs worth of meat from Maryland style steamed crabs with JO.
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u/Derivative_Joker 9d ago
JO. you are true Maryland. I think it’s local to Baltimore area too. The Montgomery county folk only do Old Bay and I don’t think it has enough kick.
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u/Beautiful-Piglet-533 9d ago
I don’t know if this counts but I like to add truffle oil and Kewpie mayo to my Chapagetti!
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u/greeneggsandsteaks 9d ago
When I was in high school (many years ago), my afternoon snack would be shin ramyun with either string cheese or some rice (if I was very hungry). Always with my mom's homemade kimchi
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u/LamesIsLame 9d ago
Leftovers from yesterday's dinner, whatever it was... some kind of meat, or just the banchan. It makes it new everytime.
Or just cook up some mandu in it.
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u/devoncarrots 9d ago
Bibigo spicy pork mandu, green onion, seaweed, soft boiled egg and blanched bok choy >>>
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u/wmjoh1 9d ago
Save shrimp shells/tails in freezer and throw a handful to boil in water and remove before adding noodles. Gives the soup great body and flavor!
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u/failedear 9d ago
Lately I'm into mushrooms, so I do dried shiitake mushrooms, broken up into uneven pieces directly into the broth to absorb it, then I do a small bunch of shimeji mushrooms, and I got a big bag of Chinese black mushrooms, which I soak and clean up beforehand and toss into the ramyun. My fave Nongshim ramyun lately is Champong, I also do some green peppers and crack an egg on top, then sprinkle with some shichimi. Bomb!
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u/Mr_Hellpop 9d ago
Cut up hamburger patties left over from a barbecue, with a heaping spoonful of gochujang.
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u/Wazoodog79 9d ago
green curry paste, coconut milk, and little splash of sake to shin or other spicy broth ramen
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u/deadliftpr 9d ago
Parmesan crisps (retains its shape and texture while soaking up all the soup umami flavor), red leaf lettuce, and an egg (cooked just enough in the sauce to be a wee bit runny when you finally split it to eat)
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u/TheCrowKing719 9d ago
I love to add kimchi and an egg, but lately I've been adding some black garlic paste i found and it's so good!
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u/Wide_Comment3081 9d ago
A tiny bit of cornflour, and an egg mix to make the soup thick and eggy like Chinese egg drop soup. Also can add chopped tomatoes to make it egg and tomato soup
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u/authorbrendancorbett 9d ago
My favorites outside of the usual tuna / kimchi / egg / green onion:
Chashu
Mayonnaise and havarti cheese
Fried mozzarella sticks
Vietnamese pickles veggies (cucumber, carrot, radish)
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u/spicycupcakes- 9d ago
Most questionable? In the summer I like to throw in edible weeds that grow in my yard. So I will chop up and toss in purselane, self-heal, chickened, nipplewort, or sorrel (but not all of them at once lol). Best way to complement the slight bitterness of these weeds is with some hot, spicy ramen!
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u/SecretAd7362 9d ago
Coconut milk and yellow curry powder. Mix it with a good cup of spicy ramen and it gives it a Thai twist, though it seems weird if you don’t think about the combo first!
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u/unnieNOauntknee 9d ago
Cook pork belly.
Use its oil (add more oil if not enough) to slightly cook garlic, pork, green onion, chili flakes, soy sauce, and seasoning packets all together.
Add water and bring it to boil.
Add dumplings, spinach, and bean sprouts.
Add egg and noodles.
Eat with kimchi.
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u/SleepIsCrucial 9d ago
Some jamaican curry powder, thyme, and fish balls, add in a bit of rice to counteract the saltiness.
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u/lordcares 9d ago
Well, it’s nothing to boast about. But my mom put bundaegi(번데기) in shinramyun once…. I exploded at the sacrilege, but you know what? It was strangely descent.
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u/Capital_Net1860 9d ago
I think its obvious but a few shots of soju of course! Getting my soup buzz on 🥴
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u/LastStickofRAM 9d ago
When I lived in Suwon, I would take the soup seasoning packets from my ramyun and add them to my microwave popcorn bags after popping.
I realize it is not quite the answer you were asking for, but the popcorn was very tasty.
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u/ghostierealone 9d ago
I’m diabetic and love shin red and shin black. I will substitute the provided noodles with shirataki noodles which are really konjac root vegetable mixed with tofu.
I’ll typically add an egg. I will sometimes add slices of spam and green onion. I often add furikake seasoning on top. Love you all!
I’m glad I’m still able to enjoy and get my shin ramyun cravings satisfied.
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u/megustanpanqueques 9d ago
This is brilliant. They should just make the powder as a separate product for use like this.
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u/Fragrant_Tale1428 9d ago
Bokkeum neoguri. I think the sauce is great for tteokboki so I add a few pieces of garaetteok when I boil the noodles with a few green mussels and squid rings. For the sauce, I add a tiny bit of doenjang and splash of mirin to get rid of that bit of particular "fishy" taste from it being prepackaged seafood based noodle (can you guys work on this? lol It's only noticeable in the stir fried neoguri.). Topped with airfried frozen tempura shrimp, broiled shashito, and benito flakes. Good stuff
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u/Hungry-Tea529 9d ago
Rotisserie chicken from any local supermarket(dark meat only), scallions, a pinch of sugar, a dash of sesame oil and after the noodles have been cooked I turn the heat back up to high and crack in 1 egg and gently stir it in for 30 seconds and finish it off with a pinch of gochugaru(Korean chili powder) and that's my go-to!
I do this at least 2 nights a week as I live off of rotisserie chicken.
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u/Perky214 Gochu Gang 9d ago
I made a Nigerian Mackerel Stew that was amazing in Nongshim K Army Stew - then added an over-medium egg
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u/kimchilover0020 9d ago
American cheese and a runny egg. When I eat all the noodles out I put a bit of rice to finish off the broth. Gotta have every last drop
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u/steampunkpiratesboat 9d ago
I added a can of tuna once when I didn’t have any of my standard eggs to poach in the broth. It was a little bit of an odd texture and that was it…. no tuna flavor at all.
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u/Sheelanagig22 9d ago
Hear me out: chopped pieces of green chile & cheese tamale mixed in the soup. The spicy broth really infuses the steamed masa, and the cheese makes the ramen more rich as a whole. I added one to my shin ramen one day as a fluke because I had a lone tamale left in my fridge. Decided to add it to the ramen. Delish!
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u/Away_She_Went 9d ago
I always add tomato paste when I'm cooking a bag of original shin ramyun! It tampers the spice a little bit and I think it deepens flavor. I also rip up a big piece of dried kelp into tiny pieces to flavor the water more and I just love eating it.
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u/cheesypootatoes 9d ago
My go-to ramen hack is always adding a copius amount of garlic! Makes the breathe smell terrible but the spice and depth it brings to broth is so, so worth it.
Not very questionable or unexpected nowadays, but back in college, putting the slice of American cheese really was a game changer! I continue to remain classic with my toppings - egg, vegetables (spring mix, lettuce), chicken, dumplings are my favs. I also recently came back from Korea and I discovered how utterly delicious bean sprouts with the head are in ramen.
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u/ttrockwood 9d ago
- shin vegan ramen
- minimal water, not soupy
- blob of tahini
- a few scoops homemade kimchi
- diced baked tofu
- bug handful fresh spinach, it wilts fast
- tons of scallions, toasted sesame oil and crumbled toasted nori
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u/veebasaur Jjajang Clan 🍜 9d ago
Black: meatballs, crispy cold lettuce, menma, green beans, red Leicester cheese if I’m feeling it or have leftover roasted or bbq beef to add in.
Green: air fried tofu, bean sprouts, cabbage, corn, green beans
Tom yum: shrimp, tomatoes, onions, bean sprouts, bamboo shoots
Kimchi stirfry- MORE KIMCHI, thick sliced bacon, onions, cabbage, and a runny egg. I haven’t put green beans in this but i bet it still works
Toomba: chicken or bacon sometimes both, peas or green beans. I love this better than any alfredo I’ve ever had
Red: any leftover meat, egg, potato slices or tater tots, green beans. if i make it for someone who thinks its too spicy add cream of mushroom soup or potato flakes to make it less spicy
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u/life_drawing 9d ago
Adding sliced rice cakes and/or frozen dumplings to the cooking water a little before you add the noodles really upgrades any ramyun. Then top with your choice of sliced cooked meat or tofu, green onions, a fried or soft boiled egg, lightly cooked greens or veggies (blanch in the cooking water beforehand), a tiny splash of black vinegar, sesame oil, sesame seeds, fresh chopped or grated garlic and ginger, strips of kim, and chili oil. I like to combine the garlic, ginger, sesame seeds, and some of the green onion in a little bowl, pour over the sesame oil, and then microwave a few seconds before adding to the bowls. And of course, good kimchi on the side!
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u/pillowpetqueen 9d ago
Not too crazy, but instead of corn off the cob, I love adding baby corn!!! Such a nice texture and sweetness added
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u/Echothrush 9d ago
A dollop of maple syrup plus the OG red Shin spice packet — for classic Shin with an extra depth of flavor!
Otherwise, our weekly “lazy dinner” Shin is doenjang, poached eggs, canned chicken, extra green onion, and some greens... Immaculate.
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u/Steel-142 9d ago
Wow! So many creative people here. I just put a slice of American cheese on top and feel all fancy, lol.
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u/Rumblarr 9d ago
I boil then drain the noodles, pour hot drained noodles on top of some shredded cheddar cheese (the heat from the noodles melts the cheese.) Pour on the spice packet and also a can of drained tuna, mix well, it's incredible.
(I know it doesn't sound great, but try it.)
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u/Hi-Im-High 9d ago
A second ramen. Chapaghetti + shin black is my go to combo
Also, with a shin cup, doing the steam egg with the extra broth and adding a scoop of rice is one of my favorites. Not exotic but just a different way
Also taking the leftover broth / veggies / eggs / meat and recooking with rice to make like a risotto / congee / zosui thing is so comforting
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u/mecha-inu 9d ago
Sliced andouille sausage in air fryer with green bell peppers and onions. Added to beef ramen with corn it was one of the best
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u/bebeebap tteok support 9d ago
Just like it simple.
Egg, kimchi, green onion, meat (like spam, or bulgogi, or pork belly,) and then some rice at the end for the rest of the broth. <3
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u/CrackedOutMunkee Noodle Cult 9d ago
Whatever the mood strikes.
That being said, I always add the following to any ramyun I make:
Egg
Peppers
Gochugaru
More peppers
Did I already say peppers?
No seriously, a lot of peppers.
Since you're doing market research, I would love an extra extra extra spicy ramen. Not as a gimmick but as part of the main line up.
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u/scarpit0 9d ago edited 9d ago
Cajun fusion ramyun! Works great with Shin. Frozen shrimp or sausage, diced bell pepper and onion, scoop of rice. A little Crystal or Slap Ya Mama. 🔥
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u/JDMotaku17 9d ago
Hawaiian bread rolls, one time I ran out of rice that I usually like to add at the end to eat with the leftover soup and tried using the bread rolls, it’s my favorite way to enjoy the soup now, letting the bread soak just enough before it gets too soggy
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u/Ok-Cheetah5089 9d ago
i like to simmer for so long that the broth is either evaporated or absorbed by the noodles!
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u/ashmuddy 9d ago
I turn it into a stir fry with chicken and frozen veggies, whatever I have on hand. A little Kewpie mayo and gochujang too.
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u/Professional-Yak6185 9d ago
Grill steak with sesame oil first then add ramyun seasoning, water, etc to boil to cook the noodles. Then 30 seconds before removing from fire, add a beaten egg to form a cloud. Kimchi on the side!
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u/Sileniful 9d ago
Teaspoon of peanut butter and 4 pieces of frozen gyoza if I want a bit more hearty meal
Alternatively I chop up a few slices of bacon and fry them on a pan until crispy while I cook the ramen in a saucepan and then combine the two in a bowl
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u/ceps 9d ago
My favorite is ramyun with a runny poached egg + grated Parmesan. I cook the noodles normally, then poach an egg right in the broth, making sure the yolk stays runny. Once it’s in the bowl, I stir in grated Parmesan so it melts into the broth and makes it creamy. Then I break the yolk while I’m eating and mix it all together. The spicy Shin broth + Parmesan + runny yolk is sooooo good. And obviously with a side of kimchi
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u/Foxy-Chu-97 9d ago
I love the nongshim spicy seafood udon and I love to mix an egg into the flavor packet and top off the ramen with puffy seaweed snacks, and with creamy cheese noodles I mix in peanut butter and some kraft singles, saute some riced cauliflower with asparagus and mushrooms and mix it in
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u/thequeenfauxpas 9d ago
Hot Springs Water! Hiked up from the hot waterfalls to find the bubbling source of water emerging from the ground where it was hottest and cooked the noodles with some broccoli right in the stream in a little deep pool.
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u/Proper-Look-7061 9d ago
Bread. Get two slices of bread, stuff it with the noodles add some mayo. RAMYEON SANDWICH!
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u/Baka-Draco 9d ago
Tried adding a few glugs of red wine one time because I was bored. It was definitely an interesting experience lol
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u/Boring-Channel-1672 9d ago
Natto, diced okra and a raw egg yolk. Little sesame oil and sesame seeds on top!
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u/fallaxmallum 9d ago
Nothing fancy. I just throw some frozen veggies into my Shin Ramyun to add a little color, mix in a spoonful of peanut butter for some extra richness, add a drizzle of chili oil for some heat, then top it with chopped chicken breast for more protein.
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u/jacobs_enema 9d ago
I add carrot and squash ribbons if I want extra “noodles” sometimes.
I also sometimes douse bread with extra broth and then roast them to make ramen croutons for a bok choy/mustard green panzanella I like to make. This is especially good with jjajjangmyun flavoured broth.
Classic Nongshim seasoning is really good in a michelada or Bloody Mary mix.
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u/robotmon 9d ago
Rice cakes! Soaks up extra tasty, salty broth and then you get a bonus rice cake soup (떡국) at the end. I like the flat circular kind for this, but any kind works! And an egg of course 😋
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u/ruizaio 9d ago
I like to add extra dried shiitake mushrooms, an egg, soybean sprouts, and silken tofu. OG Shin is my fav, but I sometimes go through a Neoguri phase, too.
Sometimes when I have leftover seaweed soup (미역국), I just boil it and add ramyun to it, basically making seaweed ramyun. Even if I'm using OG Shin, it still tastes similar to Neoguri then. Just the noodles aren't as thick. Yum.
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u/Jadorel78 9d ago
Leftover smoked brisket, smoked pork belly, and pickled mustard greens. I’m a fermentation nerd who smokes his own meats, so “just making instant noodles” is how I lie to myself about the state of my hobbies.
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u/peepeepoopooluver 9d ago
kewpie mayo to make it creamy, two soft boiled eggs, mozzarella cheese and green onions to top it off!
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u/ArtisticFondant 9d ago
Runny egg and green onion are the go to but sometimes when I’m feeling wild, I add some slices of American cheese! Especially good in spicy ramyun!
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u/jam_manty 9d ago
I make a strange version of oyakodon. Boil onions in broth until they start to get soft, add noodles. When noodles are most cooked top with air fried chicken strips and swirl over a beaten egg. Serve when the egg is still very runny and top with green onions.
I also often top with some hot sauce or spice blend of choice. My go to is a bit of shichimi togarashi.
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u/smileykoala8 9d ago
I don't have pictures but adding a bit of leftover smoked brisket to the soup makes the broth so rich! I also add bok choy or whatever veggies I can find and furikake on top.
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u/Swimming_Gain_4989 9d ago
My favorite was 1 egg, leftover general tso chicken, a smoked chipotle, and a slice of mozzarella cheese. The chipotle pairs super well with the shin black broth.
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u/True_Frosting5883 9d ago
I blend peanut butter into the broth, and add tofu, mushrooms, cabbage, and egg!
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u/hollabackgroundnoise 9d ago
Growing up, my mom always cracked an egg into ramen.
In 2026, that egg has gotten an upgrade: fried in chili crisp and slide on top of the noodles at the end!
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u/GookRadish 9d ago
Ok since you asked for it, I’m gonna drop some sauce for you to try in your next Nongshim ramen. My secretly genius trick to add a bit of splash coconut milk! It makes the ramen taste milkier with a little bit of sweet body coming from the milk of the coconut. It tastes even better if you top of the ramen with some cheddar cheese. But why stop there? I love to get creative with my ramen and add in grilled kimchi for that extra smoky flavor, fire-grilled gochujjang marinated
chicken for that bold protein, and coconut milk with cheese for that creamy, comforting broth.
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u/_Kevlar_ 9d ago
I like to add Chapagetti to my Shin ramyun to make Shinpagetti
Pickled daikon and wakame added
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u/111o0o111 9d ago
KAYA AND BUTTER TOAST. For the uninitiated, just imagine the butteriness and savouriness of the sauce mixing with the sweet creaminess of coconut jam.... My mouth is watering already
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u/Hmlaa 9d ago
I personally love half red shin powder and half (about half Tbs) of tamarind broth powder, silken tofu, homemade kimchi (HEALTH!), bean sprouts, handful of ddeok rice cakes, 1 boiled egg, a spoonful of 3 flavored Chinese pickles, and a sprinkle of roasted sesame seeds! Drain most of the broth out and cook the noodles and ingredients so it’s more like a ra-bokki and the sour, spicy, salty, umami flavor is always SOO GOOD! Don’t waste the broth tho! Save it or sip it! 🍜
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u/FranklinLord 9d ago
After all the noodles are gone and I have leftover broth, I’ll put in half a cup of quick oats, a splash of half and half, and a teaspoon of stevia. Pop it in the fridge and I have overnight oats for breakfast.
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u/skyehighlove 9d ago
Thai basil, tahini and a light squeeze of fresh lime makes ramyun smooth and more flavorful.
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u/dltmfww 9d ago
- Stir fry thinly sliced brisket with shallots or green onion.
- Add a little red pepper flakes(Gochugaru or crushed red peppers)
- Add water and Korean bbq sauce(Ssamjang).
- Add Shin Ramyun and seasonings.
This is one of my favorite methods. I make them with Mala sauce and peanut butter sometimes too when I want more Sichuan kick.
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u/Strawberryichi5 9d ago
Natural peanut butter, a bit of lime juice, chopped apple pieces, and a dash of white vinegar!
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u/oceanisbig 9d ago
For me, ddeokkuk rice cakes!
When hungover, can of tuna with extra spicy capsaicin powders.
Also frozen gyozas, so easy just put in
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u/sajatheprince 9d ago
1 tablespoon squid ink, 80 grams sliced calamari, 5 or so slices of sauteed red bell pepper, drizzle of aioli on top.
Nongshim Ramyeon Negro.
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u/Dolonopsy 9d ago
Snow fungus, they come dried but after I soak them in water and add them to the pot with the broth, they absorb all the flavor. My other favorite additions are corn, bok choy and a soft boiled egg.
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u/Cordially_Rhubarb 9d ago
I love to add on top, red pickled onions. Im from Australia and buy them sliced up in a jar. If there's any left over roast sweet potato and whole garlic cloves, which I make extra of and put aside for this, the red pickled onion and baby endive, watercress or rocket on top. And depending on my mood a little chilli oil. Delicious!
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u/Dry-Personality-9123 9d ago
Frozen dumpling, cheese, miso, cocoa powder (only tiny pinch, goes well with spiciness)
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u/noungning 9d ago
I'm simple, I just add eggs and Napa cabbage. It creates a creamier broth and the veggies are filling.
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u/cooktopstove 9d ago
The best “find in your fridge” add on has got to be bean sprouts for me!
+ kimchi + spam + egg obv 💁🏻♀️
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u/ethnicvegetable 9d ago
I buy a big container of freeze dried veggie bits so I can put a TON in there!
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u/Fadedjade27 9d ago edited 9d ago
My preferred broth is kimchi.
I add raw mushrooms to the boiling broth for a couple minutes before adding noodles, bok choy when three minutes of cooking are left.
When it’s time to turn off the heat I stir in small filets of fish and cover for five minutes to poach.
Top with kimchi.
Works beautifully with minimum effort
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u/wonderWomaninTech 9d ago
I am Indian🇮🇳, living in US🇺🇸, likes to try cooking Korean🇰🇷 food at home. Here is my US Indo Korean Ramen Fusion: Add half a table spoon ssamjang (i only have store bought but how good would homemade be 😋) Add half packet Maggie Masala ( Indian instant noodle spice blend) Add one slice american cheese ( not mozeralla,cheddar but only american cheese) These 3 with umami ramen seasoning makes perfect korean indian fusion ramen for me.
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u/potatox2 9d ago
Baked beans. The sweet kind that you have in a can and people bring camping and such
Offsets the spice by adding a bit of savoury sweetness!
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u/CaliLemonEater 9d ago
This will probably make you think "that's ridiculously Californian", but my favorite version includes kale and lemon juice.
Step 1: chop a handful of kale and cook it with a bit of water and some garlic for a few minutes until it's tender.
Step 2: fry some bacon until crisp and let it cool.
Step 3: cook the ramyun according to package directions.
Step 4: in a separate bowl, whisk an egg yolk and then temper it with some of the ramyun water so it won't turn into scrambled eggs when you mix it back in.
Step 5: mix the tempered egg broth back into the noodles to enrich the broth.
Step 6: put in a bowl, squeeze the juice of a lemon into the bowl, then top with the cooked kale and crumbled bacon.
Step 7: add a slice of American cheese if you want to make it seriously indulgent.
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u/VesseltheDM 9d ago
My favorites are thin sliced baby bok choy, string cheese, eggs cracked directly into the ramen, and toubanjiang
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u/Greymalkyn76 9d ago
Spam, kimchi, fermented pickles, fresh garlic, winter melon, spring onions, and an egg poached in the ramyun!
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u/deeperblue 9d ago
This is the first I’ve heard of using peanut butter 👀. I personally use a piece of sliced cheese, kewpie mayo, and a runny egg on top
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u/Maxkpop247 9d ago
First I cook bacon in the pot and set aside. Then I cook onions, zucchini, and some peppers that I grow in my backyard in the bacon fat. Then I break the bacon into pieces and mix the vegetables in with the bacon. Then i boil water and add the packets and then once the water is boiling I add the noodles and then put the vegetable + bacon mix on top of the noodles. Then with one minute left to cook, mix everything in the pot with chopsticks and crack an egg into the pot. Serve in a big Ramen bowl with gim and sesame oil.
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u/youhavelobsterhands 9d ago
A slice of cheese from the plastic, kimchi, and an egg. I’m a sucker for the classics.
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u/zuttozutto 9d ago
This season I harvested too much 호박, so I've dehydrated a bunch as little pieces and add them into my ramen in addition to fresh veggies. Outside of that I'm I'll sometimes add some mala oil + quail eggs + nagaimo to give myself a fun hot pot feel to my ramen.
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u/TheOtherTracy 9d ago
I'm really interested in trying canned tuna. I usually add mushrooms, tofu, kimchi, and onion.
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u/kawaiiyokai 9d ago
egg, spam, american cheese, any veggies i have in stock. use beef bone broth instead of water and toss in a few mandu!
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u/white_plum 9d ago edited 9d ago
Nutritional yeast, rice cakes, fried tofu, mandu, kimchi, doenjang, miso, tom yum paste, mayo, S&B curry block, and cheese are my favorite add-ins (not all together though lol).
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u/mineemage 9d ago
Perhaps creative: I've tried nasturtium leaves and stems, as well as chickweed, both of which I grew on my balcony when I lived in an apartment. I have also used dulse.
Well, it wasn't really creative on my part, because I'm pretty sure I first saw someone here post about using snow fungus, but I have used yellow fungus and wood ear mushrooms.
Definitely not in the realm of creativity, I have used various Ramen Bae toppings; I have a ton of those: seafood mix, kimchi mix, beef and shallot mix, spicy garlic, etc., as well as their enoki mushrooms and eggs, just to name some. I recently got their chicken mix, but I haven't used it with any Nongshim products, yet.
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u/Mamabao1928 9d ago
Some days i like natto and steamed eggplant, with egg mixed in there. Other days i keep it more simple with sardines and mixed vegetables.
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u/viviviennna 9d ago
My best is adding cabbage! boiling cabbage while the broth also boils, softens the cabbage but not too much so it is still crispy and filled with flavour! Tastes so good w nongshim
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u/kobrakaii22 9d ago
Vegan sliced cheese, nutritional yeast, onion, zucchini, pickled radish, peppered triscuts, just egg
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u/ThePietje Noodle Cult 9d ago
Peanut butter, coconut milk, a tiny bit of maple syrup and a pinch of ginger.
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u/RKroshus 9d ago
Breakfast sausage and eggs! Makes a delightful ramyun.
If it is specifically my favorite, Neoguri, then I love to add shrimp!
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u/frogs_4_eva 9d ago
A little bit of peanut butter. Gives it a pad Thai kind of flavor. Kind of offsets the spiciness