Bunsik-style Shin Ramen
Bunsik-style Shin Ramen is a easy Korean recipe that serves 2. 540 calories per serving. Recipe by Miles Joo on YouTube.
Prep: 7 min | Cook: 14 min | Total: 29 min
Cost: $4.05 total, $2.03 per serving
Ingredients
- 2 pack Shin Ramen (Each pack contains noodles, a spice packet, and a vegetable packet)
- 2 clove Garlic (minced)
- 2 stalk Green Onions (white parts sliced for cooking, green tops saved for garnish)
- 1 tablespoon Vegetable Oil (neutral oil such as canola or sunflower)
- 4 cup Water (room temperature)
- 1 large Egg (lightly beaten)
Instructions
Prep aromatics
Finely mince the garlic cloves and slice the white parts of the green onions.
Time: PT2M
Sauté garlic and green onions
Add 1 Tbsp vegetable oil to the saucepan over medium heat, then add the minced garlic and sliced white green onion. Stir for about 30 seconds until fragrant.
Time: PT2M
Temperature: medium
Add spice packet
Open one Shin Ramen spice packet and sprinkle it into the pot. Stir to combine with the aromatics.
Time: PT1M
Add water and bring to boil
Pour 4 cups of water into the pot, increase the heat to high, and bring the mixture to a rolling boil.
Time: PT5M
Temperature: high
Cook noodles and add vegetable packet
Once boiling, add the two Shin Ramen noodle blocks and the second (vegetable) seasoning packet. Cook, stirring occasionally, for 3–4 minutes until the noodles are just tender.
Time: PT4M
Temperature: medium‑high
Scramble the egg
While the noodles are cooking, lightly beat the egg in a small bowl. In a separate pan or directly in the same pot (pushed to the side), scramble the egg until just set but still soft.
Time: PT2M
Temperature: medium
Remove noodles briefly
Using a slotted spoon, lift the cooked noodles out of the broth and set aside on a plate.
Time: PT1M
Incorporate scrambled egg
Pour the soft scrambled egg into the hot broth and stir quickly so the egg forms thin ribbons.
Time: PT1M
Finish and garnish
Return the noodles to the pot, give everything a final stir, and top with the reserved green onion greens.
Time: PT1M
Nutrition Facts
- Calories
- 540
- Protein
- 18 g
- Carbohydrates
- 68 g
- Fat
- 18 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains soy, Contains egg, Not vegan, Not vegetarian
Allergens: Egg, Wheat (gluten), Soy (in seasoning packet)
Ingredient Substitutions
- Instead of Shin Ramen: Other spicy instant ramen (e.g., Samyang Hot Chicken Ramen), Homemade broth with Korean chili flakes
- Instead of Garlic: Garlic powder (1/4 tsp), Shallots
- Instead of Green Onions: Chives, Leeks (white part only)
- Instead of Vegetable Oil: Sesame oil (use half the amount for flavor), Olive oil (light taste)
- Instead of Water: Low‑sodium chicken broth for richer flavor
- Instead of Egg: Silken tofu (¼ cup, crumbled), Egg substitute powder reconstituted
Equipment Needed
- Medium Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Cup
- Small Bowl
- Fork or Whisk (optional)
Critical Steps — Do Not Skip
- Sauté garlic and green onions without burning
- Bring broth to a rolling boil before adding noodles
- Cook noodles just until tender to avoid mushiness
- Scramble egg to a soft consistency
- Combine egg with broth quickly to create silky ribbons
Chef Tips from the Video
- Use a high‑smoke‑point oil like canola to prevent burning the garlic.
- Garnish with additional toasted sesame seeds or a drizzle of chili oil for extra depth.
- If you like extra heat, add a pinch of Korean gochugaru or a dash of sriracha.
Troubleshooting
Noodles become mushy.
Cook for the minimum time indicated (3‑4 min) and remove them promptly; they will finish cooking in the hot broth.
Broth is too salty or too spicy.
Dilute with a splash of water or add a small knob of unsalted butter to mellow the flavor.
Egg forms large clumps instead of ribbons.
Add the egg to the hot broth off the heat and stir quickly; keep the egg lightly beaten before adding.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 2 days; reheat and add fresh noodles if desired.
Freezer: Broth freezes well for up to 1 month. Noodles should not be frozen.
Room temperature: Do not leave the finished ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth (oil, aromatics, water, spice packet) up to the boiling stage and refrigerate; add noodles and egg when ready to serve.
- Beat the egg in advance and store covered in the fridge for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Shin Ramen in Korean cuisine?
Shin Ramen, launched by Nongshim in 1986, quickly became Korea's top-selling instant noodle thanks to its bold, spicy broth and chewy noodles. It helped popularize the "ramyeon" culture, making quick, flavorful meals a staple for students and office workers across the country.
What are the traditional regional variations of Shin Ramen within Korea?
While the original Shin Ramen is uniform nationwide, regional street stalls often add local twists such as kimchi, sliced pork, or a raw egg. In Busan, a seafood version with mussels is popular, whereas Seoul cafés may serve it with cheese and butter for extra richness.
How is Shin Ramen traditionally served in Korean ramen houses?
In Korean ramen houses, Shin Ramen is typically served in a large bowl with the broth simmering, topped with sliced green onions, a soft‑boiled egg, and sometimes sliced beef or kimchi. The broth is kept hot and diners add the toppings just before eating.
What occasions or celebrations is Shin Ramen associated with in Korean culture?
Shin Ramen is a go‑to comfort food for late‑night study sessions, rainy days, and after‑work meals. It’s also commonly shared during casual gatherings, especially among friends who enjoy quick, spicy comfort food.
How does Shin Ramen fit into the broader Korean instant noodle tradition?
Shin Ramen set the standard for spicy instant noodles in Korea, inspiring countless competitors to create their own hot‑flavored packs. Its success paved the way for the "fire noodle" craze and cemented instant ramen as a cultural icon.
What are the authentic traditional ingredients for Shin Ramen versus acceptable substitutes?
Authentic Shin Ramen includes the original spice packet (containing Korean chili flakes, garlic, and fermented soybean paste) and the dried vegetable packet. Substitutes can be other Korean spicy instant noodles, garlic powder for fresh garlic, or chives instead of green onions.
What other Korean dishes pair well with punik style Shin Ramen?
Side dishes like kimchi, Korean pickled radish (danmuji), or a simple cucumber-miso salad complement the rich broth. For a fuller meal, serve with Korean fried chicken or a small bowl of doenjang soup.
What makes punik style Shin Ramen special or unique in Korean cuisine?
The punik technique adds sautéed garlic and green onions, plus a silky scrambled egg, turning the basic instant noodle into a richer, restaurant‑style ramen with deeper umami and texture.
What are the most common mistakes to avoid when making punik style Shin Ramen?
Common errors include over‑cooking the noodles, burning the garlic, and adding the egg too early which creates clumps. Follow the timing steps closely and add the egg at the very end for smooth ribbons.
How do I know when the punik style Shin Ramen is done cooking?
The broth should be bubbling gently, the noodles should be just tender (no longer chalky), and the scrambled egg should have formed thin ribbons without solid chunks. Taste a noodle; it should be chewy but not hard.
What does the YouTube channel Miles Joo specialize in?
Miles Joo focuses on quick, approachable Asian street‑food recipes and modern twists on classic comfort dishes, often highlighting Korean and Japanese flavors with clear, step‑by‑step video tutorials.
Last updated: September 6, 2026
