Bunsik Style Shin Ramen
Bunsik Style Shin Ramen is a easy Korean recipe that serves 1. 500 calories per serving. Recipe by Aleisha Hander on YouTube.
Prep: 7 min | Cook: 13 min | Total: 30 min
Cost: $1.55 total, $1.55 per serving
Ingredients
- 1 package Shin Ramen (includes noodles and seasoning packet)
- 2 stalks Green Onions (white and green parts sliced thinly)
- 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
- 2 cups Water (filtered or tap water)
- 1 piece Large Egg (room temperature)
- 1 teaspoon Toasted Sesame Seeds (optional garnish)
Instructions
Prepare Green Onions
Slice the white and green parts of the green onions thinly; keep them separate for later use.
Time: PT2M
Fry Aromatics and Seasoning
Heat the sesame oil in the saucepan over medium heat, add the sliced white parts of the green onions and the entire seasoning packet, and stir‑fry for about 2 minutes until fragrant.
Time: PT2M
Temperature: medium
Add Water and Bring to Boil
Pour in 2 cups of water, scraping any remaining seasoning into the liquid, and increase heat to bring the mixture to a rapid boil.
Time: PT3M
Temperature: high
Cook the Noodles
Add the ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally to separate the strands.
Time: PT3M
Temperature: high
Remove Noodles
Using a ladle or tongs, lift the noodles out of the broth and set them aside in a bowl.
Time: PT1M
Poach the Egg
Crack the egg directly into the still‑boiling broth, reduce heat to medium, and let it cook for about 2 minutes until the whites are set but the yolk remains slightly runny.
Time: PT2M
Temperature: medium
Return Noodles to Soup
Add the cooked noodles back into the pot, stir briefly to combine with the broth and egg, and heat for another minute.
Time: PT1M
Temperature: medium
Serve and Garnish
Transfer the ramen to a serving bowl, sprinkle the sliced green tops and optional toasted sesame seeds on top, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 12g
- Carbohydrates
- 60g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Contains gluten, Contains sesame
Allergens: Wheat, Egg, Sesame
Ingredient Substitutions
- Instead of Shin Ramen: Other Korean instant ramen such as Samyang Hot Chicken
- Instead of Green Onions: Scallions, Chives
- Instead of Sesame Oil: Vegetable oil (less flavor)
- Instead of Water: Chicken or vegetable broth for richer taste
- Instead of Large Egg: Egg white only, Silken tofu (for vegans)
- Instead of Toasted Sesame Seeds: Crushed peanuts, Chopped scallions
Equipment Needed
- Medium Saucepan
- Cutting Board
- Knife
- Ladle or Large Spoon
- Serving Bowl
Critical Steps — Do Not Skip
- Frying the green onions and seasoning packet in sesame oil to build the flavor base
- Poaching the egg in the hot broth to achieve a silky texture
- Re‑adding the noodles at the end to prevent over‑cooking
Chef Tips from the Video
- Use toasted sesame oil for authentic nutty aroma; extra‑virgin olive oil will not give the same flavor.
- Add a splash of gochujang or a pinch of crushed red pepper flakes for extra heat.
- For richer broth, replace half of the water with low‑sodium chicken or vegetable stock.
Troubleshooting
Noodles become mushy.
Remove noodles as soon as they reach al dente and add them back only at the end for a brief reheating.
Broth is too salty.
Dilute with a little extra water or use low‑sodium broth instead of plain water.
Egg whites stay runny.
Cover the pot for an extra 30 seconds or lower the heat slightly longer to ensure the whites set.
Storage
Refrigerator: Store leftover broth and noodles in an airtight container for up to 2 days; reheat gently and add a fresh egg if desired.
Freezer: Not recommended – the texture of the noodles changes after freezing.
Room temperature: Do not leave at room temperature for more than 1 hour due to food safety.
Make-Ahead Tips
- Pre‑slice the green onions and store them in a sealed container.
- Measure out the water and seasoning packet ahead of time.
- You can pre‑heat the broth and keep it on low heat, adding the egg and noodles just before serving.
Frequently Asked Questions
What is the cultural significance and history of Shin Ramen in Korean cuisine?
Shin Ramen, produced by Nongshim, is one of Korea's most iconic instant noodle brands, known for its deep, spicy broth that reflects the Korean love of bold, hot flavors. It has become a staple comfort food, often enjoyed at home, in dorms, and even in office lunchrooms across the country.
What are the traditional regional variations of Shin Ramen in Korea?
While the standard Shin Ramen is nationwide, regional twists include adding local ingredients such as kimchi in the south, or serving it with a raw egg and extra scallions in Seoul street stalls. Some regions also swap the broth for a beef‑based stock for a richer taste.
How is Boon Chik style Shin Ramen traditionally served in Korean restaurants?
In Korean eateries that specialize in quick ramen, Boon Chik style is prepared by first frying the seasoning with sesame oil and green onions, then boiling the noodles in that flavored broth, adding a poached egg, and finally returning the noodles. It is served hot in a deep bowl, often garnished with toasted sesame seeds and extra scallion greens.
What occasions or celebrations is Shin Ramen associated with in Korean culture?
Shin Ramen is commonly eaten as a comfort food during late‑night study sessions, after a night out, or when someone is feeling under the weather. It also appears at casual gatherings and as a quick snack during holidays when time is limited.
What other Korean dishes pair well with Boon Chik style Shin Ramen?
Side dishes such as kimchi, pickled radish (mu), and Korean spinach salad (sigeumchi namul) complement the spicy broth. A simple Korean pancake (pajeon) or a bowl of soft tofu stew (soondubu jjigae) also make a satisfying combo.
What makes Boon Chik style Shin Ramen special or unique in Korean ramen culture?
The key difference is the initial frying of the seasoning packet with sesame oil and green onions, which deepens the flavor and adds a nutty aroma not found in the standard instant preparation. The poached egg adds silkiness, turning a simple snack into a restaurant‑level bowl.
What are the most common mistakes to avoid when making Boon Chik style Shin Ramen?
Common errors include over‑cooking the noodles, which makes them mushy, and burning the seasoning during the fry step, which creates a bitter taste. Also, adding the egg too early can cause it to over‑cook and become rubbery.
Why does this Boon Chik style Shin Ramen recipe use sesame oil instead of regular oil?
Sesame oil provides a distinct toasted, nutty flavor that is characteristic of many Korean dishes. Using regular vegetable oil would miss that aromatic depth and result in a flatter broth.
Can I make Boon Chik style Shin Ramen ahead of time and how should I store it?
You can pre‑prepare the broth and fry the aromatics, then store the broth in the refrigerator for up to 2 days. When ready to eat, reheat, poach a fresh egg, and add the noodles for the best texture.
What does the YouTube channel Aleisha Hander specialize in?
The YouTube channel Aleisha Hander focuses on quick, approachable home‑cooking tutorials, often featuring Asian-inspired dishes, kitchen hacks, and budget‑friendly meals that can be made with everyday pantry ingredients.
Last updated: September 6, 2026
