Korean Cheese Ramen (Cheesy Spicy Noodles)
Quick answer
- Total time
- 8 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 5
About this dish
Two slices of cheese melt over spicy instant ramen into a thin, stretchy film that wraps the noodles, and the heat comes down a notch.
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Turn the heat off while the noodles are still slightly firm; they finish cooking in the hot broth as the cheese melts.
Ingredients
Instructions
- 1
Slice 10g of green onion into 0.5cm rounds and keep it nearby.
Set the egg and 2 processed cheese slices beside the stove so they can be added quickly while the noodles are still hot.
- 2
Pour 480ml of water into a small pot and heat over high heat.
Wait until large bubbles rise continuously, since adding the noodles too early can make the broth taste flat and the texture uneven.
- 3
Add the noodle block and the full seasoning packet, then cook over medium-high heat for about 2 minutes.
Loosen the strands with chopsticks so the center softens evenly without breaking the noodles into pieces.
- 4
Lower the heat to low and crack 1 egg near the edge of the broth.
Simmer for about 1 minute, spooning a little hot broth over the white until it turns opaque while the yolk stays protected.
- 5
When the noodles are about 80 percent cooked and the broth returns to a gentle boil, turn off the heat.
Place the 2 cheese slices over the center of the noodles so they melt from residual heat.
- 6
Wait about 30 seconds, until the cheese softens into a glossy layer instead of sinking completely.
Scatter the green onion on top, lift a few noodles through the cheese, and serve immediately while the broth is hot.
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