Shin-ramyun Recipe

Prepare the Pork Broth

In a large pot, combine the pork bones and water. Bring to a boil over high heat.

Skim off any foam that rises to the surface. Add in the crushed garlic, sliced ginger, quartered onion, soy sauce, salt, black peppercorns, and chopped scallions.

Reduce the heat to low and let the broth simmer for at least 3 hours, allowing the flavors to develop and the broth to become rich.

After 3 hours, strain the broth to remove the solids and return the liquid back to the pot.

Cook Shin-Ramyun Noodles

In a separate pot, bring water to a boil and add the Shin-Ramyun noodles. Cook according to package instructions (usually about 4-5 minutes).

Once cooked, drain the noodles and set aside.

Prepare the Toppings

In the same pot with the broth, add the sliced mushrooms and fresh spinach. Let them cook for about 2-3 minutes until the spinach is wilted and mushrooms are tender.

In a small pan, heat sesame oil over medium heat and fry the eggs sunny-side up or to your liking.

Once everything is ready, place the cooked noodles in bowls, pour the hot broth with mushrooms and spinach over the noodles, and top with the fried eggs.

Sprinkle with chili flakes and toasted sesame seeds before serving.