There’s a reason Koreans make ramen late at night. Simple, fast, and deeply satisfying — this is the recipe that makes it worth staying up.
Ingredients (1 serving)
1 pack Hungry Korean Thick Ramen Noodles, 1 egg, 1 tsp Hungry Korean Gochugaru Chili Flakes, 1 tsp sesame oil, 1/2 tsp soy sauce, 1 green onion (sliced), a pinch of sesame seeds.
Method
This is intentionally minimal. Bring just enough water to cover the noodles to a boil. Add the noodles and seasoning packet. When the noodles are almost done, crack in a raw egg and swirl it gently — it’ll cook in about 90 seconds into wispy egg ribbons throughout the broth.
Add gochugaru, sesame oil, and soy sauce. Transfer to a bowl, top with green onion and sesame seeds. Eat immediately, ideally while everyone else is asleep.
The Midnight Ramen Philosophy
This dish isn’t about complexity. It’s about the perfect bowl at exactly the right moment — simple, hot, and comforting in a way that nothing elaborate ever manages to be.