Nostalgic Flavor! Simple Ramyeon Juk (Ramyun Porridge) Recipe
Enjoy Rice and Ramyeon Together! An Ultra-Simple Ramyeon Juk Recipe
A taste of nostalgia from childhood, often made with instant ramyeon! This is an incredibly simple recipe for Ramyeon Juk (or ‘Rajuk’), perfect for when you want to enjoy both rice and ramyeon in one comforting meal. It’s ideal for when you’re feeling under the weather, have a low appetite, or just need a hearty, satisfying dish. The rich broth and soft texture are simply delightful.
Essential Ingredients- 1 packet of Ramyeon (any type works well)
- 4 slices of thinly sliced pork belly or shoulder (about 50g)
- 1 bowl of cooked rice (day-old or cold rice is fine)
- 550ml water
- 1 egg
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare one packet of ramyeon. Place it in a zip-top bag or plastic bag and crush it into small pieces using your hands or a rolling pin. The smaller the noodle pieces, the smoother and more porridge-like the texture will be.
Step 2
Take 4 slices of thinly sliced pork belly or shoulder. Cut them into small, bite-sized pieces using scissors or a knife. Cutting them small will help them integrate well into the porridge and reduce cooking time.
Step 3
Pour 550ml of water into a pot. Add the powder soup base and dried vegetable flakes from the ramyeon packet. Bring the water to a boil; this forms the foundation of the broth’s flavor.
Step 4
Once the water is boiling, add the crushed ramyeon noodles and the chopped pork slices to the pot. Stir everything together well with the soup base.
Step 5
Add the bowl of cooked rice that you prepared earlier into the pot. Break up any clumps and stir well as it cooks. The key to Ramyeon Juk is allowing the noodles to soften and thicken into a porridge consistency, so it’s okay to cook it for a bit longer. This will actually deepen the flavor.
Step 6
While the porridge is simmering, crack one egg into a small bowl. Whisk it thoroughly with a fork or chopsticks, breaking up the egg white strings. Ensure the yolk and white are well combined.
Step 7
As the ramyeon and rice meld and the mixture begins to thicken, slowly drizzle the whisked egg into the pot along the edges. Resist the urge to stir immediately; let the egg set slightly. Once it begins to cook, gently stir to incorporate it. Continue to simmer until it reaches your desired consistency.
Step 8
Once the Ramyeon Juk is ready, ladle it into a serving bowl. Sprinkle generously with dried seaweed flakes for an extra layer of flavor and texture.
Step 9
Finally, add a pinch of black pepper for aroma and a drizzle of 0.5 Tbsp sesame oil for a fragrant finish. The nutty aroma of sesame oil will further enhance the deliciousness of the porridge.
Step 10
And there you have it! A warm, hearty, and nostalgic Ramyeon Juk (Rajuk) that lets you enjoy both rice and ramyeon in one simple dish. It’s an easy yet unforgettable meal that’s perfect for any occasion.
