100 Ways to Make Instant Ramen
100 Ways to Make Instant Ramen is a easy Korean Fusion recipe that serves 1. 520 calories per serving. Recipe by Doobydobap on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $28.35 total, $28.35 per serving
Ingredients
- 1 pack Shin Instant Ramen (includes noodles and seasoning packet)
- 0.25 tsp Black Pepper (freshly ground)
- 1 tsp Black Vinegar (Chinese black rice vinegar)
- 1 tsp Sesame Seeds (toasted)
- 1 clove Garlic (minced)
- 2 tbsp Neutral Oil (vegetable or canola oil, high smoke point)
- 1 large Egg (for Chinese‑style fried egg)
- 1 stalk Green Onion (sliced for garnish)
Instructions
Cook the Noodles
Bring a pot of water to a rolling boil, add the ramen noodles and cook for 3½ minutes until al dente. Drain in a colander, rinse under cold water and set aside.
Time: PT5M
Temperature: 100°C
Prepare the Chili Oil Sauce
In a bowl combine two‑thirds of the ramen seasoning packet, ¼ tsp black pepper, 1 tsp black vinegar, 1 tsp toasted sesame seeds, and the minced garlic. Mix well.
Time: PT2M
Heat the Oil
Heat 2 tbsp neutral oil in the skillet over medium‑high heat until it just begins to smoke (about 190°C).
Time: PT1M
Temperature: 190°C
Emulsify the Sauce
Carefully pour the hot oil over the sauce mixture in the bowl, stirring vigorously to create a glossy chili‑oil emulsion. Add the rinsed noodles and toss until fully coated.
Time: PT2M
Fry the Egg
Wipe the skillet clean, add a splash of oil, and crack the egg in. Fry until the whites are set and the edges are crisp, but the yolk remains runny (Chinese‑style super scorching fried egg).
Time: PT3M
Temperature: medium‑high
Assemble and Garnish
Transfer the coated noodles to a serving bowl, place the fried egg on top, and sprinkle sliced green onion over the surface.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 12 g
- Carbohydrates
- 68 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: vegetarian (if egg is omitted), contains soy (seasoning packet)
Allergens: gluten, egg, sesame
Ingredient Substitutions
- Instead of Shin Instant Ramen: any instant ramen brand
- Instead of Black Pepper: white pepper
- Instead of Black Vinegar: balsamic vinegar (less authentic)
- Instead of Sesame Seeds: pumpkin seeds
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Neutral Oil: peanut oil
- Instead of Egg: firm tofu slice (vegan)
- Instead of Green Onion: chives
Equipment Needed
- Pot
- Colander
- Bowl
- Skillet
- Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Cook noodles al dente and rinse immediately.
- Pour hot oil over the sauce to create a proper emulsion.
- Fry the egg until the whites are crisp but the yolk stays runny.
Chef Tips from the Video
- Toast the sesame seeds briefly in a dry pan for extra nuttiness.
- Use a high‑smoke‑point oil like grapeseed for a cleaner chili‑oil flavor.
- Add a pinch of crushed red pepper flakes to the sauce for extra heat.
Troubleshooting
Noodles become soggy after mixing.
Rinse the noodles in cold water, drain well, and toss them quickly with the hot oil so they stay separate.
Oil does not emulsify; sauce separates.
Ensure the oil is hot enough (just smoking) and whisk vigorously when adding it to the sauce.
Egg yolk hardens during frying.
Fry the egg on medium‑high heat for a short time (about 2‑3 minutes) and remove from the pan while the yolk is still runny.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat gently and add fresh hot oil before serving.
Freezer: Not recommended – texture of noodles degrades.
Room temperature: Consume immediately; the hot oil can cause burns if left unattended.
Make-Ahead Tips
- Pre‑cook and refrigerate the noodles; rinse and drain before using.
- Mix the sauce ingredients ahead of time and store in a small jar.
- Reheat the noodles, add fresh hot oil, and finish with a freshly fried egg.
Frequently Asked Questions
What is the cultural significance and history of Chili Oil Ramen in Korean cuisine?
Chili oil ramen blends the Korean love for spicy, aromatic broths with the instant‑noodle culture that exploded in Korea in the 1970s. The addition of homemade chili oil mirrors traditional Korean “gochujang‑oil” sauces, turning a cheap snack into a comfort dish often enjoyed after late‑night studying or drinking.
What are the traditional regional variations of spicy ramen in Korean street food?
In Seoul, you’ll find “Buldak‑ramen” with extra gochugaru and cheese, while Busan’s coastal stalls add seafood broth and a splash of kimchi juice. The chili‑oil version popularized by Doobydobap is a simplified, home‑cookable take on these street‑food staples.
How is Chili Oil Ramen traditionally served in Korean homes?
It is usually served in a shallow bowl, topped with a freshly fried egg and a sprinkle of sliced green onion. The hot oil is poured over the broth just before eating, creating a sizzling aroma that signals the meal is ready.
What occasions or celebrations is Chili Oil Ramen associated with in Korean culture?
While not a formal holiday dish, it’s a go‑to comfort food for late‑night study sessions, post‑drinking “hangover” meals, and quick weekday dinners when time is limited.
What makes Chili Oil Ramen special or unique in Korean instant‑noodle cuisine?
The technique of pouring smoking oil over a partially seasoned broth creates a glossy, aromatic coating that elevates the humble instant noodle into a restaurant‑quality bowl, adding texture, heat, and a nutty depth rarely found in standard cup ramen.
What are the most common mistakes to avoid when making Chili Oil Ramen?
Common errors include overcooking the noodles, using oil that isn’t hot enough to emulsify, and frying the egg too long so the yolk hardens. Each mistake dulls the intended contrast of chewy noodles, spicy oil, and silky yolk.
Why does this Chili Oil Ramen recipe use hot oil instead of adding the seasoning directly to the broth?
Hot oil releases the aromatics of garlic, pepper and sesame instantly, creating a fragrant chili‑oil emulsion that coats each noodle strand. Adding the seasoning directly would dilute the flavor and lose the characteristic glossy finish.
Can I make Chili Oil Ramen ahead of time and how should I store it?
Yes, you can pre‑mix the sauce and cook the noodles ahead. Store them separately in airtight containers in the fridge for up to 24 hours. Reheat the noodles, pour fresh hot oil over the sauce, and finish with a newly fried egg for the best texture.
What does the YouTube channel Doobydobap specialize in?
The YouTube channel Doobydobap specializes in experimental food hacks, especially creative twists on instant ramen, Korean street‑food adaptations, and playful fusion dishes that test the limits of convenience cooking.
How does the YouTube channel Doobydobap's approach to Korean cooking differ from other Korean cooking channels?
Doobydobap focuses on extreme variations—testing 100 different ramen hacks in one series—mixing humor, scientific curiosity, and high‑energy editing, whereas many Korean cooking channels stick to traditional recipes or single‑dish tutorials.
Last updated: August 29, 2026
