Instant ramen is one of the most versatile pantry staples you can own — and with a few simple additions, it transforms from a quick snack into a proper, satisfying meal. Here’s how to do it in five minutes flat.
What You Need
Start with one pack of Hungry Korean Thin or Thick Ramen Noodles. From there, the upgrades are simple: one egg, a teaspoon of sesame oil, a splash of soy sauce, a pinch of Hungry Korean Gochugaru Chili Flakes, and whatever you have in the fridge — leftover vegetables, sliced green onion, a piece of nori, or a slice of cheese.
The Method
Cook your noodles according to the pack instructions, but pull them 30 seconds early — they’ll finish cooking in the hot broth. While the water boils, soft-boil an egg (6.5 minutes from cold water gives you a jammy yolk). Add the seasoning packet, a drizzle of sesame oil, and a dash of soy sauce to your bowl before the broth goes in.
Pour the hot broth over, add your noodles, top with the halved egg, a pinch of gochugaru, and sliced green onions. That’s it.
Why It Works
The sesame oil adds depth. The extra soy brings umami. The gochugaru lifts the whole bowl with a smoky, fruity heat that the standard packet alone can’t deliver. Once you try this, plain instant ramen will never feel the same.
Use Hungry Korean Gochugaru Chili Flakes for the most authentic flavour — available at hungrykorean.ca.