Korean Instant Ramen (Spicy Chewy Noodles in Five Minutes)

Slice 1 green onion thinly, cut 100 g kimchi into bite-size pieces, and separate any rice cakes that are stuck together.

Keep the eggs and cheese nearby because the cooking moves quickly once the noodles go in.

Pour 1000 ml water into a pot and bring it to a full boil over high heat.

Once boiling vigorously, prepare to add the rice cakes first.

Add the powder seasoning, dried garnish packet, and rice cakes first.

Boil for about 1 minute over medium-high heat so the rice cakes start softening while the broth turns evenly seasoned and red.

Add the 2 noodle blocks and boil for 2 minutes, loosening them gently with chopsticks.

When the curls are halfway separated, add the kimchi and push it into the broth so it warms without overcooking.

Lower to medium heat, crack in 2 eggs, and add the green onion.

Keep the broth simmering until both whites and yolks are firm. Use pasteurized eggs if serving soft yolks.

Check the noodles against the package cooking time, starting when they entered the pot.

If they finish before the eggs, lift the noodles into bowls and continue cooking the eggs in the broth. Once the eggs are cooked and the rice cakes are tender throughout, turn off the heat, add the cheese, and divide between two bowls.