RAMEN INSTANT

Budae Sausage jjigae Half Slice Ramen of with American Spam, Green Cheese, Onion Baked, and Bean, Special Cabbage, Budae – jjigae Seasoning.

CUPSPOPS CHOICE SPECIAL RAMEN

CARBONARA

RAMEN SEOLLEONGTANG

Rice Bowl

Medium Spicy Cupspops Special

Soy Garlic Fried

K – Yogurt Drink

Flavored K – Milk

K – Soda Can

Soda Can

Milkis Milkis

K – Iced Refresher

Osulloc Premium Tea

K – Iced Coffee

Iced Strawberry Matcha Latte

Iced Banana Latte

Fountain Soda

Bottle Water

Served with Cupspops Special Cheese Seasoning

Seasoned French Fries

Fried Shrimp Spring Roll 4pcs

Fried Pork Dumpling 6pcs

Choice of Seasoning HONEY BUTTER SPICY CHEESE. Comes with French Fries

Crispy Chicken Tenders

Fried Chicken Gangjung

In a medium saucepan, heat the sesame oil over medium heat. Add the minced garlic and minced ginger and sauté for 30–45 seconds, stirring, until fragrant but not browned.

Prepare aromatics

Add the chicken or vegetable broth and water to the saucepan and bring to a gentle simmer over medium-high heat.

Stir in the instant ramen seasoning packet (or half packet if you want less sodium), soy sauce, and mirin. Taste and adjust seasoning: add more soy sauce for saltiness, mirin for sweetness, or a pinch of the ramen powder if desired.

If you want heat, whisk in chili oil or paste now. Reduce heat to low to keep the broth hot while you prepare the noodles and toppings.

Bring a separate pot of water to a rapid simmer (or use the same saucepan before adding broth if short on pots). Add the instant ramen noodle block and cook according to package directions, usually 2–3 minutes, until just tender. Stir to separate the strands.

Cook the noodles

If you prefer slightly firmer noodles, cook 30 seconds less than package time. Drain noodles in a colander and briefly rinse under warm water only if you want to stop cooking; otherwise, keep warm.

To make a soft-boiled egg while the noodles cook: place egg in boiling water for 6–7 minutes for a jammy yolk. Transfer to an ice bath for 2 minutes, then peel and halve. If using a pre-cooked egg, simply halve and set aside.

Prepare the soft-boiled egg (optional)

Warm or reheat cooked protein (sliced chicken, pork, tofu) for about 1–2 minutes in the hot broth or microwave briefly until heated through. Reserve for assembling.

Add quick-cooking vegetables: when the broth is simmering and about 1 minute before serving, stir in baby spinach or bok choy and corn to wilt or warm them through (about 30–60 seconds).

Taste the broth again and adjust seasoning if needed. Turn off heat and keep broth hot but not boiling while you assemble bowls.

Divide the cooked noodles between bowls. Ladle the hot seasoned broth and vegetables over the noodles, covering them.

Top each bowl with sliced protein, the halved soft-boiled egg, sliced green onions, nori strips, and a sprinkle of toasted sesame seeds. Drizzle additional sesame oil or chili oil to finish if desired.

instant ramen seasoning packet

low-sodium chicken or vegetable broth

water

soy sauce

mirin (or rice wine)

sesame oil

garlic, minced

fresh ginger, minced

chili oil or chili paste (optional)

instant ramen noodle block (discard or keep season packet as preferred)

soft-boiled egg (see directions) or store-bought boiled egg

cooked chicken, pork, tofu, or leftover protein, thinly sliced

green onions (scallions), thinly sliced

baby spinach or bok choy

corn kernels (canned or frozen)

nori sheet, cut into strips (optional)

sesame seeds (toasted, optional)

Combine 4 cups chicken or beef broth and 1 cup water in a medium pot and bring to a gentle boil over medium-high heat. Stir in 2 tablespoons budae-jjigae seasoning mix, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 2 teaspoons minced garlic until fully dissolved and the broth is evenly colored and aromatic. Reduce heat to maintain a simmer.

Make seasoned broth

While the broth heats, slice 6 oz of Spam into 1/4-inch slices and cut 2 sausage links into 1/3-inch rounds. In a small skillet over medium heat, add a teaspoon of neutral oil and lightly brown Spam and sausage 1-2 minutes per side until edges caramelize. Transfer browned meat to a plate and reserve skillet for onions if desired.

Prepare and brown canned meats

When the broth is simmering, add the ramen block (half portion) to the pot and cook 2 minutes less than package directions (so noodles finish cooking with other ingredients). Stir occasionally to separate noodles.

Add ramen

Immediately after adding noodles, nestle 2 cups thinly sliced cabbage and 1/2 cup thinly sliced onion into the simmering broth around the noodles. Add 1/2 cup drained baked beans and 2 tablespoons sliced green onion. If using kimchi, add 1/4 cup now for tang and heat-through. Continue simmering so the vegetables soften, about 2-3 minutes.

Add vegetables and beans

Add the browned Spam and sausage back into the pot, distributing them evenly so some pieces sit near the surface to warm and some near the noodles. Simmer another 1-2 minutes so meats heat through and flavors meld.

Return meats to pot

Turn the heat to low. Lay the green cheese slice over the hot ramen and broth so it softens and begins to melt. Cover the pot briefly (30–45 seconds) to help the cheese melt evenly. Drizzle 1/2 teaspoon sesame oil over the bowl, sprinkle 1/2 teaspoon toasted sesame seeds and 1/4 teaspoon crushed red pepper flakes if using. Garnish with additional sliced green onion.

Top with cheese and finish

Ladle the ramen, broth, vegetables, meats, and beans into a deep bowl so the cheese slice sits on top. Serve immediately while hot. Provide chopsticks and a spoon; allow diners to stir the melted cheese into the broth for a creamy, slightly tangy finish.

chicken or beef broth

budae-jjigae (army stew) seasoning mix

gochujang (Korean red chili paste)

sugar

American-style Spam (half can)

hot dog or smoked sausage, sliced

ramen block (half portion)

cabbage, thinly sliced (special cabbage)

onion, thinly sliced

baked (roasted) beans, drained

green onions, sliced

jarred kimchi, optional

green cheese slice (or mozzarella with green food coloring)

toasted sesame seeds

crushed red pepper flakes (optional)

Bring a large pot (4–6 L) of water to a rolling boil. Add 2 tablespoons coarse salt. Add 400 g spaghetti and cook until just shy of al dente (about 8–9 minutes for typical dried spaghetti; check package and undercook by ~1 minute). Reserve 1 cup of pasta cooking water before draining. Do not rinse.

Heat water and cook pasta

While the pasta water is heating, combine 4 large egg yolks and 1 whole large egg in a medium bowl. Whisk until smooth. Stir in 1 cup finely grated Pecorino Romano and 1/2 cup finely grated Parmigiano-Reggiano until you have a thick, cohesive paste. Add 2 teaspoons freshly ground black pepper and 1/4 teaspoon fine salt; whisk to combine. Mixture will be thick — this is normal. Keep chilled until ready to use.

Prepare egg-cheese mixture

While pasta cooks, heat a large heavy skillet over medium heat. Add the 200 g guanciale lardons (no oil normally required). Cook gently, stirring occasionally, until fat renders and edges are crisp and golden, about 6–8 minutes. If your guanciale is unusually lean and not rendering, add 1 teaspoon extra-virgin olive oil. Reduce heat to low to keep warm; leave rendered fat and crisped meat in the skillet.

Render guanciale

When pasta is just under al dente, lift it directly from the pot with tongs or a spider and transfer into the skillet with the rendered guanciale and its fat (do not fully drain; a little cooking water clinging to the strands is fine). Toss over low heat for 30–60 seconds so pasta absorbs some fat. Turn off heat entirely (important to prevent scrambling eggs).

Combine pasta and guanciale

Working quickly off the heat, add about 1/2 cup of the reserved hot pasta water to the egg-cheese mixture while whisking constantly to temper the eggs (this loosens the paste and raises its temperature gradually). Immediately pour the tempered egg-cheese mixture over the pasta in the skillet. Using tongs or two forks, vigorously toss and toss-and-lift the pasta so the eggs coat the strands and emulsify with the rendered fat, forming a glossy, creamy sauce. If sauce seems too thick or clumpy, add small splashes of reserved hot pasta water (1–2 tablespoons at a time) and continue tossing until silky. The residual heat of pasta and pan should thicken the eggs without scrambling them.

Temper and finish sauce

Taste and adjust seasoning if needed — remember Pecorino and guanciale are salty; add only a pinch of salt if required. Plate immediately, dividing among 4 servings. Finish each plate with additional 1 tablespoon (approx.) finely grated Pecorino Romano and a generous crack of freshly ground black pepper (from the 1/2 teaspoon reserved).

Adjust and serve

Timing and temperature are critical: keep heat low or off when adding the egg mixture to avoid scrambling. Use freshly grated cheese and freshly ground pepper for best flavor. Use guanciale for the most authentic taste; pancetta is an acceptable substitute.

spaghetti (or bucatini/fettuccine)

coarse salt for pasta water

reserved pasta cooking water

large egg yolks

whole large egg

Finely grated Pecorino Romano

Finely grated Parmigiano-Reggiano

freshly ground black pepper

fine salt (for egg mixture, sparingly)

guanciale (or pancetta if unavailable), cut into 1/4–1/2" lardons

extra-virgin olive oil (optional, only if guanciale very lean)

additional finely grated Pecorino Romano for serving

freshly ground black pepper (for serving)

Place beef shank and marrow/knuckle bones in a large stockpot. Cover with cold water (about 3 liters) and bring to a rolling boil over high heat. Boil vigorously for 10 minutes. Drain bones into a colander and discard the blanching liquid. Rinse bones thoroughly under cold running water, scrubbing away coagulated blood and scum. Clean the pot.

Blanch bones to remove impurities

Return the cleaned bones to the stockpot and add remaining water (use total 5 liters). Add halved onion, smashed garlic, daikon chunks, knotted white spring onion parts, whole black peppercorns and smashed ginger. Bring to a gentle boil, then immediately reduce heat to maintain a low rolling simmer. Skim any scum that rises during the first 30–45 minutes. Partially cover and simmer gently for 4 to 6 hours (for richer, cloudy seolleongtang-style broth you may simmer up to 8 hours). Occasionally skim and rotate bones so marrow dissolves into the broth.

Simmer to extract collagen

After simmering, remove bones and large solids with tongs. If you want the ultra-milky, opaque broth characteristic of seolleongtang, continue to simmer uncovered and use a wooden spoon to agitate bones gently for 10–15 minutes to release more collagen, then strain through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. Taste and add coarse sea salt (about 2 teaspoons) and more to taste. Keep broth hot over the lowest heat while you prepare noodles and toppings. Reserve some thinly sliced cooked beef from the shank for topping.

Finish and season broth

In a small bowl combine white miso (3 tbs), light soy sauce (1 tbs) and sesame oil (1 tsp). Stir until smooth. Divide this tare evenly among the bottoms of four ramen bowls (about 1 tablespoon miso mixture per bowl). This will provide a light seasoning layer — adjust when serving if you prefer saltier broth.

Prepare tare (seasoning paste)

Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Cook fresh ramen noodles according to package instructions (usually 1–2 minutes for fresh; follow timing for dried). Stir to separate so they don’t clump. Immediately after cooking, drain noodles in a colander and briefly rinse under hot running water only if you will not serve right away; otherwise keep them warm.

Cook noodles

If not already done, cook soft-boiled eggs: bring a small pot of water to a gentle boil, lower 4 eggs into water and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, peel and halve when cool enough to handle.

Prepare eggs

Thinly slice reserved cooked beef shank or brisket against the grain into portions for each bowl. Warm briefly in a skillet or by dipping in the hot broth for 20–30 seconds so it is hot but tender.

Slice and warm beef

Place portioned noodles into each bowl on top of the tare. Ladle very hot seolleongtang broth over the noodles, covering the tare and noodles (about 500–600 ml per bowl depending on appetite). Arrange warmed sliced beef atop the noodles. Add halved soft-boiled egg, sprinkle chopped green onions and a pinch of ground sesame seeds if using. Offer kimchi at the side or on top according to preference. Taste and adjust with additional coarse sea salt or togarashi at the table.

Assemble bowls

Serve immediately while hot. Encourage diners to stir the tare into the broth before eating so the miso-soy seasoning melds with the rich, milky beef broth.

Serve

bone-in beef shank (or beef leg bones with some marrow)

beef knuckle bones or marrow bones

onion (halved)

garlic (smashed)

daikon radish (cut into 2–3 inch chunks)

spring onion (white parts only, tied in a knot)

whole black peppercorns

ginger (smashed)

coarse sea salt

fresh ramen noodles (or dried, cooked per package)

kosher salt (for blanching noodles)

white miso

light soy sauce

thinly sliced brisket or cooked beef shank (from broth), warmed

soft-boiled eggs (6–7 minute yolk)

chopped green onions (scallions), thin

ground toasted sesame seeds (optional)

salted napa cabbage kimchi (optional)

coarse sea salt or togarashi (for serving)

Place the 1.5 cups rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 1–2 minutes). This removes surface starch and prevents clumping.

Rinse rice

Combine rinsed rice, 2.25 cups water, 1 tsp salt, and 1 tbs vegetable oil in a medium saucepan. Stir once to distribute rice evenly.

Bring to a gentle boil over medium-high heat uncovered. Once it reaches a boil, reduce heat to the lowest setting, cover with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time.

After 15 minutes, remove from heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff with a fork before serving.

Prepare chicken: Trim excess fat from 1 lb chicken thighs and pat dry with paper towels. Cut into bite-size strips or cubes (about 1-inch pieces).

Make marinade: In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbs brown sugar (or honey), 1 tsp cornstarch, and 1/4 tsp black pepper. Whisk until sugar and cornstarch dissolve.

Add the chicken pieces to the marinade, toss to coat, and let sit 10–20 minutes at room temperature (or up to 2 hours in the fridge).

Heat 1 tbs neutral oil in a large skillet over medium-high heat. When shimmering, add the marinated chicken in a single layer (reserve excess marinade). Cook without moving for 2–3 minutes to develop color, then stir and continue cooking until chicken is cooked through and internal temperature reaches 165°F (about 4–6 minutes more depending on piece size).

Pour any reserved marinade into the skillet and bring to a simmer for 1–2 minutes until slightly thickened and glossy; toss the chicken to coat. Remove from heat and set aside.

Prepare vegetables: While rice rests or chicken marinates, julienne or thinly slice the carrot to equal about 1 cup, thinly slice 1/2 cup cucumber, and slice 2 scallions on the diagonal. Rinse and drain 2 cups baby spinach (or greens).

If you prefer warm vegetables, quickly sauté the carrots in the same skillet used for chicken: add a teaspoon of oil over medium heat and stir-fry carrots 2–3 minutes until slightly softened, then add spinach and cook until wilted (about 30–60 seconds). Season lightly with a pinch of salt. Remove and keep warm.

Toast 1 tsp sesame seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly golden (about 1–2 minutes). Remove from heat.

Make spicy mayo: In a small bowl combine 2 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce, and 1/2 tsp lime juice (if using). Mix until smooth. Taste and adjust heat or salt as desired.

Assemble bowls: Divide the fluffed rice between 3 bowls (about 3/4 cup cooked rice per serving as a base). Top each portion with the cooked chicken (about 5–6 oz per bowl), arranged to one side.

Arrange the prepared vegetables (julienned carrots, cucumber slices, and spinach or greens) alongside the chicken. Sprinkle sliced scallions and toasted sesame seeds over the bowl. Add pickled ginger or pickles if using.

Drizzle spicy mayo over the top or serve on the side. Serve immediately while warm.

long-grain white rice (uncooked)

salt

vegetable oil

boneless skinless chicken thighs

garlic (minced)

fresh ginger (grated)

brown sugar (or honey)

cornstarch

black pepper

neutral oil (for sautéing)

carrot (julienned or thinly sliced)

baby spinach or mixed greens

scallions (thinly sliced)

cucumber (thinly sliced)

sesame seeds (toasted)

pickled ginger or pickles (optional)

mayonnaise

sriracha (or hot sauce)

soy sauce (for sauce)

lime juice (optional)

Pat chicken thighs, pork tenderloin, and tofu dry with paper towels. Peel and devein shrimp if not already done. Cut chicken, pork, and tofu into 1-inch cubes. Keep proteins separate on plates.

Trim & portion

Season each protein lightly with 1/4 tsp salt and a pinch of black pepper (divide the 1/2 tsp salt and 1/4 tsp pepper across all proteins). This helps the marinade penetrate.

In a medium bowl whisk together soy sauce, rice vinegar, sesame oil, honey, gochujang, Sriracha, grated ginger, minced garlic, lime juice, and 2 tablespoons water until smooth and homogenous.

Make marinade

Reserve 3 tablespoons of the mixed marinade in a small bowl; set aside for finishing (this will be thickened into a glaze).

Reserve glaze

Stir the 1 teaspoon cornstarch into the reserved marinade. Microwave for 15-20 seconds or simmer gently in a small saucepan over low heat, stirring, until it slightly thickens — remove from heat and keep warm.

Thicken reserved glaze

Divide the remaining marinade into four shallow bowls or zip-top bags (one for each protein).

Place chicken cubes into one bowl/bag, pork into the second, tofu into the third, and shrimp into the fourth. Turn to coat thoroughly. Marinate: protein with longer cook times (chicken and pork) for 30–60 minutes refrigerated; tofu 15–30 minutes; shrimp 10–15 minutes. Do not exceed 60 minutes for shrimp or it will toughen.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or grill pan to medium-high (about 400°F / 200°C).

Thread proteins and vegetables onto skewers in this suggested pattern: protein piece, bell pepper, protein, onion wedge, tofu or pineapple, scallion. Make sure the shrimp are on their own skewers or paired only with quick-cooking tofu, so everything on a skewer finishes at the same time. Leave 1/2" space between pieces for even cooking. Use 6–8 skewers total.

Brush the grill grates or grill pan with 1 teaspoon neutral oil to prevent sticking. Arrange skewers on the hot grill so they get good contact; do not overcrowd.

Ramen Instant

Cupspops Choice Special Ramen

Carbonara

Ramen Seolleongtang