The Chef

Restaurants

Meals

Drinks

Restaurants›Baekjeong Temple City›Seafood Ramyun Recipe

Seafood Ramyun Recipe

Name: Baekjeong Temple Citys Seafood Ramyun Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 800 ml vegetable broth; 200 ml water; 2 to taste ramyun (instant noodles) block; 2 to taste ramyun seasoning packets (if included); 1 tbs gochujang (Korean chili paste); 1 tbs soy sauce; 1 tsp fish sauce; 200 g raw peeled shrimp (medium, deveined); 150 g squid rings (cleaned); 150 g mussel meat or clams (shelled); 2 each egg; 3 each scallions (green onions); 1 each white or yellow onion; 3 cloves garlic cloves (minced); 1 tbs fresh ginger (thinly sliced); 100 g shiitake or button mushrooms (sliced); 100 g kimchi (optional, chopped); 100 g baby spinach or napa cabbage (roughly chopped); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 1 tsp gochugaru (Korean chili flakes) or crushed red pepper; 2 each lime or lemon wedges; 5 g fresh cilantro (optional)

Inspired by Baekjeong Temple City

Time30m

Serves2

Make Seafood 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

3 3/8 cup (800 ml) Vegetable broth

7/8 cup (200 ml) water

2 to taste ramyun (instant noodles) block

2 to taste ramyun seasoning packets (if included)

1 tbs gochujang (korean chili paste)

1 tbs Aged soy sauce

1 tsp Fish sauce

Seafood & Protein

7.05 oz (200 g) raw peeled shrimp (medium, deveined)

5.29 oz (150 g) squid rings (cleaned)

5.29 oz (150 g) mussel meat or clams (shelled)

2 each Egg

Vegetables & Aromatics

3 each scallions (green onions)

1 each white or yellow onion

3 cloves garlic cloves (minced)

1 tbs fresh ginger (thinly sliced)

3 1/2 oz (100 g) shiitake or button mushrooms (sliced)

3 1/2 oz (100 g) kimchi (optional, chopped)

3 1/2 oz (100 g) baby spinach or napa cabbage (roughly chopped)

Finishing & Garnish

1 tsp Toasted sesame oil

1 tsp toasted sesame seeds

1 tsp gochugaru (Korean chili flakes) or crushed red pepper

2 each lime or lemon wedges

0.18 oz (5 g) Fresh cilantro (optional)

Method

Broth & Base

Prepare broth

In a medium-large pot, combine 800 ml vegetable broth and 200 ml water and bring to a gentle boil over medium-high heat.

Flavor the broth

Stir in 1 tablespoon gochujang, 1 tablespoon soy sauce and 1 teaspoon fish sauce until dissolved. If using the ramyun seasoning packets, add them now (adjust saltiness to taste). Reduce heat to maintain a simmer.

Vegetables & Aromatics

Prep aromatics

While the broth comes up to a boil, thinly slice the onion, mince the garlic, thin-slice the ginger, and slice mushrooms. Slice and separate the white and green parts of the scallions—reserve the greens for garnish and use the whites in the broth.

Sweat aromatics

Add the onion slices, garlic, ginger and scallion whites to the simmering broth. Simmer for 3–4 minutes until the onion softens and the broth is fragrant.

Add vegetables

Add the mushrooms and kimchi (if using). Simmer another 2 minutes so the mushrooms begin to release flavor. Add the chopped spinach or napa cabbage and simmer until wilted, about 1–2 minutes.

Seafood & Protein

Cook seafood

Add the shrimp, squid rings and mussel meat to the simmering broth. Stir gently and simmer for 2–3 minutes until shrimp turn pink and firm and the squid is opaque and tender. Avoid overcooking.

Add noodles

Add the 2 ramyun noodle blocks to the pot, breaking them if you prefer shorter strands. Cook according to package timing (typically 3–4 minutes) until noodles are al dente and have absorbed some broth flavor.

Poach eggs

When the noodles are nearly done (about 1 minute left), gently crack the eggs into the simmering broth over the noodles. Cover the pot for 1–2 minutes for soft yolks or 3 minutes for firmer yolks. Alternatively, slide eggs to one side to keep yolks intact.

Finishing & Garnish

Finish soup

Turn off the heat. Stir in 1 teaspoon toasted sesame oil. Taste and adjust seasoning with extra soy sauce, fish sauce, or a pinch of salt if needed.

Serve

Ladle the ramyun and seafood into bowls, ensuring each bowl gets a mix of noodles, seafood and an egg. Sprinkle with toasted sesame seeds, 1 teaspoon gochugaru or crushed red pepper, and the reserved scallion greens. Add cilantro if using and serve with lime or lemon wedges to squeeze over.