Lobster Ramyun Recipe

Make the broth

In a medium pot over medium heat, add 1 tbs neutral oil (not listed separately) and sauté the minced garlic and sliced ginger for 30–45 seconds until fragrant but not browned.

Add the lobster stock and 1 cup water to the pot and bring to a gentle simmer.

Whisk in gochujang, gochugaru, soy sauce, and mirin until fully dissolved. Taste and adjust heat with more gochugaru if desired.

Stir in sesame oil, salt, and black pepper. Keep the broth at a low simmer while you prepare the noodles and lobster, about 6–8 minutes to let flavors meld.

In a small heatproof bowl combine the chili flakes and toasted sesame oil. Heat the neutral oil until shimmering (about 1 minute) and carefully pour over the chili flakes to bloom the spices. Let sit 1–2 minutes, then stir. Use immediately or store covered.

If using fresh noodles, blanch in boiling water 30–60 seconds until loosened; if using dry/ramyun noodles, add them to a separate pot of rapidly boiling water and cook per package directions minus 30 seconds (they will finish cooking in the broth). Drain and divide between two bowls. Alternatively, you can cook directly in the simmering broth — add noodles to the broth and cook per package directions.

If lobster meat is cold, warm it gently: add lobster pieces to the simmering broth for the last 1–2 minutes of simmering just to warm through. Do not boil or the lobster will toughen.

If serving soft-cooked eggs, bring a small pot of water to a gentle boil, lower eggs and cook for 6–6.5 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.

Divide the hot broth evenly between the two bowls with noodles (if noodles were pre-cooked). Taste the final soup and adjust with a splash more soy sauce, salt, or lime juice as needed.

Top each bowl with warmed lobster meat, julienned cucumber (adds cool crunch), scallions, cilantro (if using), chili rings or pickles, and a soft egg half if desired.

Drizzle a little of the sesame chili oil over each bowl (about 0.5–1 tsp per bowl) and sprinkle toasted sesame seeds.

Serve immediately with lime wedges on the side for squeezing over the soup.