20 Instant Ramen Hacks
20 Instant Ramen Hacks is a easy Korean recipe that serves 2. 450 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 15 min | Cook: 7 min | Total: 32 min
Cost: $29.35 total, $14.68 per serving
Ingredients
- 1 pack Shin Ramyun Instant Noodles (about 85 g, discard the seasoning packet (use only the dried veggies if desired))
- 2 stalks Scallions (white and green parts separated, sliced thin)
- 2 cloves Garlic (roughly chopped, not minced)
- ½ medium Cucumber (cut into thin angled shreds)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1 tablespoon Chinese Black Vinegar (or rice vinegar)
- 2 tablespoons Toasted Sesame Oil (use a high‑smoke‑point oil for heating, then a little extra for flavor)
Instructions
Slice aromatics
On a cutting board, slice the scallion whites and greens into 1‑inch pieces and roughly chop the garlic cloves.
Time: PT5M
Prepare the sauce
In a mixing bowl combine soy sauce, sugar, black vinegar, and the Shin Ramyun dried vegetable packet. Stir in the sliced scallions and chopped garlic.
Time: PT2M
Shred cucumber
Trim the cucumber and cut it into thin, angled shreds (about 2‑mm thick).
Time: PT3M
Heat sesame oil
Place a large spoon or ladle on the stove over direct high heat. Add the toasted sesame oil and heat until it begins to smoke lightly.
Time: PT2M
Infuse the sauce with hot oil
Carefully pour the hot smoking sesame oil over the sauce mixture, stirring quickly to fry the raw garlic and scallion.
Time: PT1M
Cook the ramen noodles
Bring a pot of water to a rolling boil, add the Shin Ramyun noodles, and cook for 3‑4 minutes until just chewy. Do not add the seasoning packet.
Time: PT5M
Temperature: 100°C
Drain and chill noodles
Drain the noodles in a colander and rinse under cold running water until the noodles are cool to the touch.
Time: PT2M
Combine and rest
Transfer the chilled noodles to the bowl with the sauce, add the cucumber shreds, and toss everything together. Let the salad sit for 5 minutes to allow flavors to meld.
Time: PT5M
Serve
Plate the cold cucumber sesame ramen salad and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Soy, Wheat (gluten), Sesame
Ingredient Substitutions
- Instead of Shin Ramyun Instant Noodles: Any instant ramen noodles
- Instead of Scallions: Green onions
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Cucumber: Zucchini (thinly sliced)
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Chinese Black Vinegar: Rice vinegar
- Instead of Toasted Sesame Oil: Regular sesame oil (but less flavor)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Large Spoon or Ladle
- Pot
- Colander
- Stove
Critical Steps — Do Not Skip
- Heat sesame oil until it smokes (step 4).
- Pour hot oil over the sauce to fry aromatics (step 5).
- Rinse cooked noodles with cold water for proper chewiness (step 7).
Chef Tips from the Video
- Cut cucumber at a slight diagonal for longer, more delicate ribbons.
- Use a ladle or large spoon to safely pour the smoking oil over the sauce.
- Toss the noodles with tongs for an even coating.
Troubleshooting
Noodles are soggy after mixing.
Rinse the noodles thoroughly with cold water and spin dry in a colander before tossing with the sauce.
Sauce is too salty.
Add a little more sugar or a splash of water to mellow the salt; you can also increase the cucumber amount.
Sesame oil burns instead of smoking.
Use a high‑smoke‑point oil (like refined sesame oil) and heat over medium‑high flame; remove from heat as soon as it begins to smoke.
Storage
Refrigerator: Sauce can be stored in an airtight container for up to 3 days; keep noodles separate to avoid sogginess.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to step 5 and refrigerate; bring to room temperature before mixing with noodles.
- Cook and chill the noodles ahead of time, then store in a sealed container with a drizzle of oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of Shin Ramyun in Korean cuisine?
Shin Ramyun, launched by Nongshim in 1986, quickly became Korea's iconic spicy instant noodle. Its bold broth and chewy noodles reflect Korean comfort food culture and are a staple for quick meals, late‑night snacks, and even communal gatherings.
What are the traditional regional variations of cold noodle dishes in Korean cuisine?
Korea offers several cold noodle dishes such as Naengmyeon (buckwheat or potato starch noodles), Bibim Guksu (spicy mixed noodles), and Mul Naengmyeon broth. Each region adds its own broth base, toppings, and level of spiciness, but the refreshing concept of chilled noodles is common nationwide.
How is a cold cucumber sesame ramen salad traditionally served in Korea?
While not a classic Korean dish, the concept mirrors Korean "bibim guksu" where noodles are tossed with a tangy sauce, sesame oil, and fresh vegetables. It is typically served in a shallow bowl, garnished with toasted sesame seeds and extra scallion greens, and eaten with chopsticks.
What occasions or celebrations is cold noodle salad popular for in Korean culture?
Cold noodle salads are popular during hot summer months, at picnics, and as a side for barbecues (gogi-gui). They provide a cooling contrast to grilled meats and are also served at school lunches and street food stalls during warm weather.
How does cold cucumber sesame ramen salad fit into the broader Korean instant ramen tradition?
Koreans love to customize instant ramen by adding fresh vegetables, proteins, and sauces. This cold salad showcases the Korean practice of “ramyeon remix,” turning a simple pack into a versatile dish that can be hot or cold, spicy or mild, depending on personal taste.
What are the authentic traditional ingredients for a Korean cold noodle salad versus acceptable substitutes?
Traditional ingredients include thin wheat or buckwheat noodles, Korean chili paste (gochujang), sesame oil, vinegar, and crisp vegetables like cucumber and carrot. Acceptable substitutes are any instant ramen noodles, rice vinegar for black vinegar, and soy sauce for gochujang if you prefer less heat.
What other Korean dishes pair well with cold cucumber sesame ramen salad?
It pairs nicely with Korean BBQ (bulgogi or galbi), Korean fried chicken, or a simple side of kimchi. The refreshing acidity balances rich, fatty flavors, making it a great accompaniment to grilled meats or spicy stews.
What common mistakes should I avoid when making cold cucumber sesame ramen salad?
Avoid overcooking the noodles (they become mushy), skip rinsing the noodles (they stay hot and lose chew), and never pour cold oil over the sauce—hot sesame oil must be used to fry the garlic and scallion for proper flavor.
Why does this recipe use toasted sesame oil heated until smoking instead of adding it cold?
Heating sesame oil until it smokes quickly fries the raw garlic and scallion, removing harshness and releasing a deep nutty aroma that cannot be achieved by adding cold oil. The hot oil also emulsifies the sauce, giving it a glossy finish.
Can I make cold cucumber sesame ramen salad ahead of time and how should I store it?
Yes. Prepare the sauce and store it in the refrigerator for up to 3 days. Cook and chill the noodles separately, then combine just before serving to keep the cucumber crisp. Keep everything in airtight containers.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also offering original recipes and cooking technique tutorials for home cooks.
How does the YouTube channel Binging with Babish's approach to Korean instant ramen cooking differ from other cooking channels?
Binging with Babish focuses on experimental, fun twists—like turning a single pack of Shin Ramyun into 20 different dishes—while emphasizing clear visual explanations and a playful, narrative style, unlike many channels that stick to traditional or single‑recipe formats.
Last updated: August 29, 2026
