The Chef

Restaurants

Meals

Drinks

Restaurants›Baekjeong Temple City›Hodong Ramyun Recipe

Hodong Ramyun Recipe

Name: Baekjeong Temple Citys Hodong Ramyun Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups beef or anchovy stock; 1 cups water; 1 unit ramyun seasoning packet (from noodle package); 1 tbs gochujang (Korean red chili paste); 1 tbs soy sauce; 1 tsp sugar; 2 packs instant ramyun noodles (uncooked, wavy); 250 g thinly sliced beef (ribeye or brisket); 200 g firm tofu; 0.5 unit yellow onion; 3 cloves garlic cloves, minced; 3 stalks scallions (green onions); 2 cups bok choy or napa cabbage, chopped; 1 cups shiitake or button mushrooms, sliced; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 2 unit soft-cooked egg (optional); 1 tsp crushed roasted seaweed (gim/nori) or kim; 2 slices shredded cheddar or processed cheese slice (optional, for authentic hodong style); 1 tsp hot pepper flakes (gochugaru) or to taste; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Baekjeong Temple City

Time30m

Serves2

Make Hodong Ramyun Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth & Base

4 cups beef or anchovy stock

1 cups water

1 unit ramyun seasoning packet (from noodle package)

1 tbs gochujang (Korean red chili paste)

1 tbs Aged soy sauce

1 tsp sugar

Noodles & Main

2 packs instant ramyun noodles (uncooked, wavy)

8.82 oz (250 g) thinly sliced beef (ribeye or brisket)

7.05 oz (200 g) firm tofu

Vegetables & Aromatics

1/2 unit yellow onion

3 cloves Garlic cloves, minced

3 stalks scallions (green onions)

2 cups bok choy or napa cabbage, chopped

1 cups shiitake or button mushrooms, sliced

Finishing & Garnish

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

2 unit soft-cooked egg (optional)

1 tsp crushed roasted seaweed (gim/nori) or kim

2 slices shredded cheddar or processed cheese slice (optional, for authentic hodong style)

1 tsp hot pepper flakes (gochugaru) or to taste

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Broth & Base

Prepare broth

In a medium pot bring 4 cups beef or anchovy stock and 1 cup water to a simmer over medium heat.

Add the ramyun seasoning packet, 1 tablespoon gochujang, 1 tablespoon soy sauce and 1 teaspoon sugar to the simmering broth. Whisk to dissolve and taste; adjust salt with up to 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed.

Vegetables & Aromatics

While broth heats, thinly slice 1/2 yellow onion, mince 3 garlic cloves, slice mushrooms, chop bok choy or napa cabbage into bite-sized pieces, and thinly slice 3 scallions (separate white and green parts).

In a small frying pan over medium heat add 1 teaspoon neutral oil (not listed separately) and briefly sauté the white parts of the scallions, sliced onions and minced garlic for 1–2 minutes until fragrant and translucent. Add these to the simmering broth.

Stir in the sliced mushrooms and chopped bok choy/cabbage to the pot. Simmer gently for 3–4 minutes until vegetables soften but remain bright.

Noodles & Main

If using fresh thinly sliced beef, separate slices and season lightly with a pinch of salt and pepper. Add the beef slices into the simmering broth, spreading them so they cook quickly; simmer 1–2 minutes until just cooked through.

Add the ramyun noodle blocks to the pot, breaking them apart if desired. Submerge fully and simmer for 3–4 minutes, stirring occasionally, until noodles are cooked to your preferred chew.

In the last 90 seconds, add 200 g cubed firm tofu to warm through gently so it doesn’t break apart.

Finishing & Garnish

Reduce heat to low. Stir in 1 teaspoon toasted sesame oil and taste the broth again; adjust seasoning with more soy sauce, salt, or sugar if needed. If you like extra heat, stir in up to 1 teaspoon gochugaru (hot pepper flakes).

If using cheese (authentic Hodong-style often melts a slice on top), place 1–2 slices of shredded or processed cheese on top of the noodles in each serving bowl and pour hot broth and noodles over them so cheese melts.

Ladle the noodles, broth, beef and vegetables into bowls. Top each bowl with a soft-cooked egg (if using), sprinkle with toasted sesame seeds, crushed roasted seaweed, and the green parts of the scallions. Finish with an extra drizzle of sesame oil or a pinch of black pepper.

Serve immediately while hot.