Spicy & Fiery Yeol Ramyeon Sundubu
A Delicious Recipe for Yeol Ramyeon Sundubu with a Rich, Spicy Broth
A broth so good, you’ll want to eat it with rice ♡
Main Ingredients- 2 packets Yeol Ramyeon (spicy Korean instant noodles)
- 1 block soft tofu (sundubu)
- 1/2 stalk green onion
- 1-2 Cheongyang peppers (small, very spicy Korean chili peppers)
Cooking Instructions
Step 1
First, prepare your fresh ingredients. Wash the green onion thoroughly and slice it into bite-sized pieces. If you enjoy a spicier kick, slice 1-2 Cheongyang peppers. Gently cut the soft tofu into roughly 2-3cm cubes using a spoon or knife for easy eating.
Step 2
Let’s build the flavorful base by making scallion oil. Heat a pot over medium heat and add a generous amount of cooking oil. Add the sliced green onions and sauté until they release their sweet aroma. Once the scallions are fragrant, add 1 tablespoon of minced garlic and stir-fry together for about 30 seconds, ensuring the garlic doesn’t burn. This creates a delicious aromatic oil.
Step 3
Now, it’s time to add the heat! Once the scallion oil is well infused, add 1 tablespoon of gochugaru (Korean red pepper flakes). Stir-fry quickly over low heat for a moment to toast the flakes, releasing their vibrant red oil without burning. (Caution: Gochugaru burns easily, so stir constantly!) After toasting the flakes, pour in 700ml of water to create the broth base.
Step 4
Now, it’s time to bring all the ingredients together! Add both the noodles and the soup base powder from the 2 packets of Yeol Ramyeon to the pot. Add the sliced Cheongyang peppers and the prepared soft tofu. Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 2-3 minutes to allow the flavors to meld. For a final touch, crack 1 fresh egg into the pot and let it cook gently. Serve immediately while piping hot for the best flavor!