Korean Shrimp Head Ramyeon
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 3
About this dish
The raw heads left over from live shrimp sashimi are simmered with one packet of spicy instant noodles.
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As the shells turn from gray to orange, the broth picks up the shrimp's sweetness and the aroma of the shells.
Ingredients
Instructions
- 1
Take 5 raw shrimp heads saved from the live shrimp sashimi out of the refrigerator.
Do not use them if they smell fishy, sour, or ammonia-like.
- 2
Pour 550 ml water into a pot and bring it to a rolling boil over high heat.
Wait until large irregular bubbles rise across the surface.
- 3
Add the 5 raw shrimp heads to the boiling water and cook for 2 minutes.
Continue until the gray shells turn orange and the heads are heated through.
- 4
Add the powder seasoning and dried garnish packet from the ramyeon and boil for 30 seconds, until the broth turns evenly red.
- 5
Add 1 noodle block and boil for 3 minutes 30 seconds to 4 minutes, following the package timing.
Gently move the pot so the shrimp heads stay in contact with the broth as the noodles loosen.
- 6
Turn off the heat when the noodles are springy and all 5 shrimp heads are fully orange.
Serve immediately without egg or additional garnish.