Sundubu Ramen.
This simple recipe has gone viral in Korea! Made popular by Korean college students and solo-livers.
And rightfully so – the combination of silken tofu with spicy ramen works very well!
Best of all, you're only eating ½ the ramen packet. But you still feel full from the protein-rich, silky tofu pieces. (Doesn't lead to a food coma...)
Today, I’ll show you the exact ratio of ingredients you need to get that authentic sundubu flavor.
First, you’ll need a Spicy Korean Ramen (Shin Ramen & Neoguri are easy choices).
However, if you have a large Korean mart in your Neighborhood – look for Ottogi’s Yeol Ramen (오뚜기 열라면).
The spicy seasoning packet in Yeol Ramen packs a good amount of spice and its flavor tastes closest to homecooked Sundubu.
(But again – it’s fine to work with any Spicy Korean Ramen.)
For a 1-person serving, we’ll only use half the Ramen Noodles.
And half the Spicy Seasoning Packet.
Along with half a tube of Silken Tofu - you can find these silken tofu tubes at the Korean Market (or other large Asian Markets) for ~$2.
We’ll season our ramen with minced garlic and generous cracks of black pepper at the end…
And of course - the mandatory egg!
Note: Now, if you haven’t tried Classic Sundubu Stew yet, give it a try sometime too. It’s one of our most shared recipes!
Now back to the Sundubu Ramen.
There’s an easy way to make it – as illustrated in the first part of the video.
But if you want bolder flavor in the Sundubu Ramen – make a few tweaks:
Start by placing some oil into a pot and turning it on a low-heat.
Once the oil is hot, add-in the Minced Garlic (½ Tablespoon) & Spicy Ramen Seasoning Powder (½ Packet). Stir it around.
After sir-frying around for a few seconds, you’ll see a beautiful chili oil. Immediately add-in 1 cup of water (to prevent burning) and continue-on with the recipe...
Also feel free to add-in your choice of shrimp, sliced pork, beef (or any other vegetables).
Finally, if you want the color of the ramen to become a darker red (like Classic Sundubu Jjigae) – simply add in more gochugaru chili flakes.
I hope you enjoy it ya’ll! A delicious mini meal to make for yourself.
If you’re feeling extra hungry, pair it with a simple egg fried rice.
Make it at home and tag us on IG! We love seeing flipping through pictures of your dishes in the morning.
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Ingredients
Spicy Korean Ramen
- ½ a pack of Ramen Noodles
- ½ the Spicy Seasoning Packet (Use Shin Ramen, Neoguri, Yeol Ramen)
- 1 Dried Veggie Packet
Fresh Ingredients & Seasoning
- 1 Cup of Water (~250ml)
- ½ tube of Silken Tofu (~180g)
- ½ Tablespoon of Minced Garlic
- 1 Egg
- Few cracks of Black Pepper
- Small handful of Spring Onion (Optional, garnish)
Instructions
Make Sundubu Ramen
- Place-in 1 cup (~250 ml) of water into a pot.
- Cut one tube of silken tofu in half - we'll only use half. Place-in ½ the tube into the pot. Slightly break the tofu up with a spoon into smaller chunks.
- Add-in the Dried Veggie Packet.
- Then add-in ½ the Spicy Seasoning Packet.
- Then add-in ½ Tablespoon of Minced Garlic.
- Then drop in ½ the Ramen Noodles.
- Let the noodles cook and once they start to loosen-up, drop in 1 egg.
- Season with black pepper (5-6 cracks).
- Garnish with spring onion slices.
- Serve in a bowl (or eat straight out of the pot). Serve with a bowl of rice!
Helen A Gynell says
I made it but with Shin Black with Beef Bone Broth, and it was super delicious. I added white onion, baby bella mushrooms, and broccoli to the tofu and scallions. And I did not add a raw egg. This was the first ramyeon I ever made or ate. Can't wait to try it with Ottogi’s Yeol Ramen. Will look for that at my favorite store, Kimchi Mart.