Ramyeon Give-away Contest – Part 2


Which flavor is your favorite ramyeon flavor? When you cook your ramyeon noodles, do you use any special recipe of your own to make your ramyeon extra tasty? If not, how about inventing one now?

We will choose whoever comes up with the most crazy and creative yet delicious recipe for cooking ramyeon noodles as the winner for Part 2 of this contest, and send a box full of Korean ramyeon noodles to his or her house!

The deadline for entry is the 22nd of July, 2011.

Be creative!

p.s. And we will ACTUALLY cook our ramyeon using the winner’s recipe and make a video of us doing that, next week!

Ramyeon Give-away Contest – Part 2
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  • I like to change it up so out of all my favorite ramen recipes this is at the top… It’s a bit different then what people might think of when you think of a ramen dish but boy is it good ^^v Chicken Fajita ramen noodles

    1 package chicken flavored Ramen noodles, cooked with spice pack and drained
    1 lb boneless chicken breasts, cubed or sliced
    1 lb bulk Italian sausage, either sweet or hot
    1 large can stewed tomatoes
    2 green peppers, sliced
    2 red peppers, sliced
    1 onion, sliced
    1 packet of taco seasoning

    Brown Italian sausage in large pot, breaking up into small pieces. When browned, add chicken cubes and sauté until done. Add tomatoes, taco seasoning and onion; cook until onion is soft. Add green and red peppers; cook until peppers are cooked and slightly soft. Toss with cooked Ramen noodles. Serve with a side of salsa, guacamole, and sour cream if desired.
    http://youtu.be/sio7ro-59mY <– here is a video I made making it <3

  • Astrid

    I usually just use whatever I have in the fridge. I like to cook my ramyeon with less water and do something between fried noodles and noodle soup.
    One example would be:

    – Fried pork cut in stripes
    – Onions cut in stripes too
    – Omelette (instead of just adding egg)
    – Lettuce or seaweed (YES Lettuce!!! It isn’t that strange!!! I don’t know korean lettuces, but most spanish lettuces, when cooked, will taste similar to spinach or beet, and it’t a good way to use some lettuce that isn’t in its best shape anymore).

    If I’m cooking it almost dry, I put less of the flavor powder because it’s really salty and add some peanut butter or lemon to it.

  • 쉴라

    well my favorite ramyeon flavor is the super spicy one! i use to add ham, chicken and every vegetable that is on my way!

    i think im very traditional!=)

  • huy

    here is what I made up for this contest!

    -ramyeon hot and spicy
    -tofu fresh, sliced & cooked
    -fried egg
    -Mung bean sprouts blanched
    -2-3 shiitake mushroom, cooked
    -small shrimps roasted in sugar (caramelized)
    -onions slightly roasted
    -spring onions blanched
    -asia spinach blanched

    here is a pic ^^: http://imageshack.us/photo/my-images/683/img0248oj.jpg/

    I ate it with a bowl of rice like in korea 😀

  • Jessica Smith

    I usually like to change up my ramyeon routine periodically, but my favorite way to make them goes like this;

    ramyeon (any flavor!)
    lousiana hot sauce
    black pepper

    1. Boil noodles(about 2min) first in water and strain
    2. Next pour in flavor packet, hot sauce, chopped onion in with noodles
    3. Put about an 1/2 cup of skim milk in to noodles and cook for about 2min then VOILA!

    I like milk in my noodles because the broth turns into a thicker soup and I am full just with ramyeon 🙂

    Thanks I hope anyone that reads this will try it too!

  • Angelica Andretti

    I like the spicy Ramyeon! I always add fresh garlic and ginger… an egg, then at the end I add soft tofu, scallions, baby bok choy and a little sesame oil 😀

  • janice

    I call this recipe “짜파게티Fresh Fusion”. Because its just the jjapagetti and adding some other fresh ingredients that is available. Made this a few times and it tasty for me. ^_^

    1 pack jjapagetti
    1 handful boiled brocolli (boil the brocolli with a pinch of salt for 3-5minutes)
    1 handful of fresh carrots cut into small cubes (almost the same as the size of the corn kernel)
    1 tablespoons of corn kernel
    1 slice of quickmelt cheese

    Just cook the jjapagetti with its mixture and while still hot, top it with the brocolli, corn, carrots and the quick melt cheese. ta-da! ^_^

  • bo sueyoshi

    I make Ramyeon following the pkg instructions but I like to present it to look like you’re looking at a bowl of bibimbap. I put a dollop of gochujang in the center. Then radiating outwards (like bibimbap) a row of blanched watercress, then a row of thinly sliced u-eong (burdock) fishcake, then a row of thinly sliced fried egg and finally a row of doljaban muchim (seasoned seaweed). It’s delicious … and so interesting!!

  • meilani

    I Love Ramyeon!!
    Well, I like to make my own simple and delicious ramyeon.

    1 pack of ramyeon
    1/2 cup well fermented kimchi (cut into bite size)
    1 teaspoon lime juice
    1 small size green chilli pepper (chopped)

    1. Blanced the ramyeon for 2-3 minutes on boiled water. Drain the ramyeon and put into a bowl. Put the packaging ramyeon ingredients to the bowl.
    2. Throw the boiled water. Get some water again. This way should be healthier way to cook ramyeon I think.
    3. Add the kimchi, lime juice, and green chilli pepper to the water, let it boil.
    4. Pour the ramyeon soup onto the ramyeon.
    5. Spicy and sour ramyeon is ready to eat!!

    *if I cook the ramyeon in somewhere I cannot get the stove, I will directly add some fermented kimchi and chopped green chilli onto ramyeon cup.

  • Park Mae-Ri

    I like sin-ra-myeon because it’s spicy and I always love the spicy food ㅋㅋ
    When I make it I just boil the ramyeon and after add eggs, spring onions,seafood, mushrooms and just a bit of vinegar.When adding egg, I like not to break it so it will look nice.
    While cooking ramyeon I also keep the gas at its highest.

  • Kevin

    My college campus has a ramyeon shop where you can select what toppings you get on your ramen.

    What I usual order is:

    1 package of shin ramyeon

    with toppings of:

    Raw Egg
    Baby Bok Choy
    Beef Balls
    Shrimp Shumai

  • Cynthia Lee

    Hello all! :]

    My favourite 라면 is Nong Shim’s 후루룩국수(HooRooRook Ramen) is a healthier alternative in that it is non-fried and contains no MSG. Also, the amazing thing is that the taste is not at all compromised. It is goodness in a bowl! ^0^

    I typically add the standard ingredients such as green onions, an egg, and sometimes even Korean 호박 to it. (You can often find this at a Korean Supermarket, and some larger Asian Supermarkets may carry this too.) If not, just substitute with zucchini.

    Note: I add the fresh egg at the end so that it doesn’t overcook. To create a more filling bowl or ramen, add shrimp and/or beef/squid balls as desired.

    Tip: You may also add some X.O. sauce to heighten the flavour of the noodles!

    Now for a special recipe to make it extra tasty… ᄏᄏ

    1.) Cook ramen noodles according to the instructions on package.

    2.) Drain water until only a tbsp of water remains.

    3.) Reduce to low heat and add 1 tbsp of cooked oil. (Cooked oil is oil that has been heated previously.)

    4.) Add 3 tsps each of oyster sauce, hoisin sauce, and chu hou paste to noodles. (Feel free to adjust the amount to your liking so that your noodles turn a certain flavour/colour as desired.) Mix thoroughly.

    5.) Add in some X.O. sauce to taste.

    6.) Garnish with chinese parsley.

    ***Special tip: Think of how happy/satisfied the person eating your ramen will be, and you will use extra care when creating your delicious ramen —whatever the recipe may be. That alone will make it extra tasty, whether it is for yourself or that special someone to enjoy! 😀

    • Cynthia Lee

      Oops… I caught a typo while looking at my post again… T___T;

      “To create a more filling bowl OF ramen, add shrimp and/or beef/squid balls as desired.”

  • Heopie

    You need
    -1 package of Nong Shim Kimchi Ramyeon.
    -1 canned tuna in oil
    -a bit of well fermented kimchi (optional, it does bring out the flavour better)
    -1 teaspoon (full fat) milk
    – water
    *optional a few pieces of tteok

    Water just enough for 1 bowl of soup in a pan.
    Add a delicious (small) can of tuna in oil (excess oil drained).
    If you have kimchi, fry this a bit before adding the water and tuna. If you don’t have kimchi, skip this part it will taste just as good).
    Then add the soup powder, flakes and noodles after the water comes to a boil. Cook the noodles as you like. I like mine slightly underdone. You can make it really rich by adding a few tteok.
    When it’s done, turn off the heat add a teaspoon of (full fat) milk, stir and eat.

  • 특별식라면만들어.

    라면+간장+고추가루+기름+참깨+설탕+소금+실파 = 믹스 mix together


  • Marissa

    The best type of ramyeon is definitely 쌈장 ramyeon!

    First you boil your pot of water, adding the seasoning that comes with the Shin Ramyeon package and then add a hand full of bean sprouts. After you’ve boiled those for a couple minutes, add the ramyeon noodles themselves as well as some 떡. Note: it is important to keep the water boiling through the entire process.

    Crack an egg into the boiling water, on the side of the pan and let sit. Be sure to not stir the egg or it will end up like egg drop soup. While boiling the noodles be sure to lift them into the air so that they get the right level of chewiness and flexibility. When your noodles are almost done, add a generous helping of 쌈장 to the mix and barely mix it in.

    Enjoy! ^^

  • i usally put onions, peppers, eggs, carrots,leek, and soysauce in my ramyeon 😀

    Its The Best Even Though It Might Take Like 30Minutes Are So :<

  • i usally put onions, peppers, eggs, carrots,leek, and soysaucei n my ramyeon 😀

    Even Though It Might Take About 30Minutes Its Worth it :}
    Ramyeon FTW

  • I love egg drop soup, the texture of the eggs are so silky and yummy but when I put eggs in my ramyeon it is always lumpy or it completely dissolves. This is how I cook my ramyeon super yummy so I over eat everytime.

    Scramble a few eggs really smooth but not frothy. Bring water to a boil and then stir it in a clockwise motion so the water is moving rapidly is a circle like a whirlpool. Turn off the heat and continue stirring slowly to keep the water circling while you pour the raw scrambled eggs slowly into the swirling water. When you pour the eggs try to pour a little stream as if you were drizzling warm honey, they should cook almost instantly and be nice and silky. When you have poured the desired amount of eggs, turn the heat back on and put the ramyeon noodles in the the water then cook them till they are how you like them. Put the flavoring in then mix in a raw egg yolk to make it thicker. Serve it with a heap of stringy shredded Mexican cheese. Its so yummy because the cheese is stringy and melty and the eggs just make it so savory and perfect. Every time I make it for someone they don’t want to eat it but when they do taste it they never eat it any other way.

  • ingrid

    I maybe make some home made sause with tomatoes and onions!!! Also i love sea flavor so i probably put some of it in my ramyeon.

    Well since in Colombia we can’t find Ramyeon i have to use a lot of imagination XD

  • tiffany

    I always make my shin ramyun a different way than normal! I have transformed it into MISO RAMEN. 🙂 It is SO SO SO delicious and I prefer it over any ramen!! All my friends have complimented me on it too. ^_^

    Here is my recipe:
    1. Boil water in a pot
    2. When it is boiled, add vegetable mix and noodles.
    3. Taking one tablespoon of miso paste, mix it into the pot and mix well.
    4. Break an egg and mix it in.
    5. When the egg is cooked, you are finished!!
    6. Transfer into a bowl and ENJOY~~!

    Happy eating! ^__^

  • Cynthia

    What happened to this contest? Were winners even announced? Or has it been forgotten/abandoned? ^^

  • Shinmei

    I use sin-ra-meyon
    1 green onion sliced.
    1 egg

    Wait for water to boil, add the noodles and the spice mixture into a saucepan. When 2 min have passed add the egg, but do not touch the egg let it cook. When the egg is cooked break the yolk with chopsticks or fork. When 15 seconds are left add the green onion and enjoy 🙂

  • When I make Ramyeon I like to add the following ingredients:

    1 spring onion (chopped into 2 inch stalks)
    some ham
    strips of carrot (same length as spring onion)
    1/4 cup chicken bits

    1 egg (to be added as the soup bubbles.

    The Ramyeon I use is a standard non-spicy pack from the Korean supermarket. When the noodles are done I will add in some Chinese Laksa or Hokkien mee paste to add spice.

    I really like Korean noodles as opposed to Chinese ones as the noodles are bigger in weight and more tasty when cooked.


    I love my ramyeon nice and simple 😉

    -One pack of hot spicy Korean ramyeon
    -One long green onion chopped as u like
    -Two eggs (one for soup)

    Directions:boil the water, when the water boils add the spice pack and mix. Next add the noodles let the noodles cook for 2 min or 2 and a half minutes when it’s been 2min add one of the egg and don’t touch the egg. Then second egg u can fry into a sunny side up (the told must be liquidy) or scrambled egg. When the egg in the soup cooks open up the egg and let the yolk out. Next when 15 seconds are left add the chopped green onion serve on a bowl add the fried sunny side up egg on top. While eating don’t forget to break the sunny side up egg 😉 enjoy!