Some people say it’s best to add it right when the water starts boiling.
Others wait until the noodles are almost cooked.
Some even swear by adding it after turning off the heat.
I’ve heard this makes a big difference in the broth — from rich and deep to clear and clean.
What’s your perfect timing for Korean instant ramen, and why?
Tell me your method (and any favorite toppings) so I can try it next time!
by Various_Sherbert2119
23 Comments
Ramyeon not ramen.
Noodles and seasonings go in together. First its simple. Second, You cant convince me uncooked seasonings are better.
You cant do it.
As soon as the noodles go in, that way the flavor seeps into the noodles
Soup base with skoshi of minced garlic go in when the water gets to a rolling boil. Noodles go in a few mins later.
Noods in boiling water. Remove noods before they break apart. Place in bowl. Remove some water from pot. Add seasoning to remaining pot water. Boil to concentrate. Add noods to finish cooking in concentrated broth. Pour water from cup back to pot to return broth to desired strength. Remove noods.
I started doing this with Chapeghetti to get a thicker bean paste but I’ve convinced myself this improves all ramyun as well. I admit it may be in my head lol
Seasoning packet in at start with cold water. Bring it to boil then put noodles in
I add the soup base from the start and bring to boil.
For extra toppings my wife and I enjoy rice cake, onion, mushrooms, oden, yubu, egg, and green onion for garnish.
I bring water to a boil, then I add the soup packet and any vegetables or kimchi. Let those cook through, then add the noodles and an egg shortly after
I cook mine with the noodles with about 10-15% less than recommended water for 7.5 minutes in the microwave for the perfect dry ramen style. Love it
I add the soup base to an empty bowl. Cook noodles then put noodles in bowl with desired amount of water from pot and stir.
I cook the noodles in plain water with anything that takes longer to cook (dumplings, hearty veggies). Once the noodles are almost done, I pour out if there is too much water before I add the seasoning packet and anything that cooks fast (egg, softer veggies).
I put the seasoning in with the water and anything that takes longer to cook (e.g. frozen meatballs). Once it comes to a boil, I put in the noodles.
Soup base first—let it have its own little boiling spa moment before the noodles jump in. I swear it makes the broth richer.
When it boils, before the noodles
I prefer to boil water, cook noodles, then dump water and wash off oil as much as possible. Then boil a smash amount of water to made the broth and heat back up ramen.
Those noodles are completely dehydrated, do you want them to absorb regular water or broth? Seasoning goes in with the noodles or before.
this is not perfect but in my case i put water in a pot and put everything(noodle, soup, topping..) in the pot then put them on the heat. well-known perfect timing would be the timing written on the backi of the package of course, but i recommend trying if you want
Usually, you shouldn boil the soup base first beginning with cold water and stir to dissolve the powder. Then add the noodle to cook the noodles.
By the way, the korean ramyeon philosophy is slightly different than ramen that we take the noodle out of the soup on a depends plate to eat. On the other hand, ramen usually gets eaten in the same bowl of soup and noodle so you slup the noodle together with the soup. That is why the favor in Korean ramyeon tends to be stronger as the soup is intended to infuse the favor into the noodle.
I just follow written recipes. Food engineers didn’t test hundred times just for fun.
i like to sautee meat with some of the seasoning (or all if it’s the paste kind) then add water and the rest of the seasoning, boil and add noodles
So the thing is, there are instructions (with pictures!) on the back of the package that explain exactly how much water to use and when you should add each ingredient. With Korean Ramen specifically, I trust they worked out the ideal method to deliver the intended flavor.
When the water boils, add half of the seasoning first to build a rich base flavor, and then add the remaining half when the noodles are almost cooked to preserve the aroma. This way, you can achieve both depth of flavor and freshness of aroma.
I personally put the noodles in before the water starts boiling and let them come to a boil together.
They say that what’s written in the example of cooking is the best
According to an example of cooking, it’s after boiling water