Cold ramyun noodles are a popular summer dish in Korea that’s easy to make and extremely enjoyable to eat.
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Of all the different food and drink “hacks” and recipes that I’ve come across from the start of the pandemic, there’s one that I still dutifully swear by.
It’s easy to make, versatile, requires ingredients you probably already have, and most importantly, it’s DELICIOUS.
They are essentially cold ramyun noodles and referred to as naeng ramyun of Mul Naengmyeon in Korea, which is a popular Korean summer noodle dish.
This particular recipe I follow, however, was inspired while browsing YouTube.
Thank you, Aaron and Claire
As much as I’d love to take credit for this ingenious recipe, it was actually introduced to me by YouTubers Aaron and Claire, a Korean couple living in South Korea who post videos of ways to cook different Korean food.
Their video titled “9 New Ways To Enjoy Korean Ramyun Ramen Recipes hack” was posted about a year ago and has since received close to 7 million views.
Of the nine ways, I’ve only tried three and cold ramyun is hands down my favourite.
While the recipe they have noted is skewed towards a Korean audience, I found that it works with nearly any kind of instant noodles (hello Maggi lovers).
The game-changing recipe
Soupy instant noodles may be good on a cool and rainy day. But seeing how Malaysia is mostly sunny and hot all year round, these noodles will leave you refreshed.
It also makes the noodles look and taste very atas.
- 1 pack of ramyun instant noodles (any one that comes with flavour packets or soup powder)
- 1/2 a cucumber
- 1 cup cabbage
- 1 stalk green onion
- 1 ½ tablespoons sugar (brown or white)
- 1 ½ tablespoons white vinegar
- 1 ½ tablespoons soy sauce
- 1 boiled egg
- 200ml cold water
- 3 to 4 ice cubes
- 1 to 2 chillies (according to your prefrence)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 cup shredded chicken (or whatever cooked meat you want)
- Boil your noodles according to recommended time (DO NOT put the flavour packets in – save those for step 5).
- Once noodles are boiled, rinse it with cold water, drain and set aside.
- Slice your cucumber and cabbage up in thin strips (julienne style).
- Chop your green onion and chilli up.
- In a mixing bowl, combine your instant noodle powder with 1 ½ tablespoon each of sugar, vinegar, and soy sauce.
- Add 200 ml of cold water to the mix and add a few ice cubes for a cooler experience.
- Place your noodles in a serving bowl, layer on the cucumbers, cabbages, shredded meat (optional) and place half a boiled egg on top.
- Pour the broth (from step 6).
- Sprinkle green onion generously. Add chilli slice and sesame seeds if you’re using them.
If you’re more a visual person and would like to know how it’s done, you can refer to how Aaron and Claire do it here:
It’s a delicious, tangy, refreshing, and in my case, spicy twist on your pantry staple – instant noodles.
The cabbage and cucumbers give it a nice crunch, which also psyches you into thinking you’re eating healthy.
The sourish, acidic taste of vinegar, mixed with soy sauce, sugar and ramyun powder works surprisingly well together, coupled with ice-cold water which dilutes the strong paste and leaves you feeling rather cool.
Former advertising mad woman - turned mother to an amazing little girl born 3 months early - and now a returned writer. Also a textbook ambivert with no clue about today's pop music but a walking encyclopedia of music from the 80s and 90s.