24 Hour Self Ramen Shop in S. Korea 🇰🇷
24 Hour Self Ramen Shop in S. Korea 🇰🇷🍜 is a easy Korean recipe that serves 1. 420 calories per serving. Recipe by Marlon Aleister on YouTube.
Prep: 5 min | Cook: 7 min | Total: 17 min
Cost: $1.25 total, $1.25 per serving
Ingredients
- 1 packet Instant Ramen Noodles (any Korean flavor you prefer, e.g., spicy shrimp, kimchi, or beef)
- 500 ml Water (cold tap water, bring to a rolling boil)
- 1 piece Large Egg (room temperature; can be cracked directly into the broth)
- 30 g Shredded Cheese (mild cheddar or mozzarella; adds creamy richness)
- 50 g Mixed Veggies (thinly sliced green onions, carrots, cabbage, or kimchi; optional but recommended)
- 1 packet Ramen Seasoning Packet (included with the ramen; use whole or adjust to taste)
Instructions
Boil Water
Fill the pot with 500 ml of cold water, place it on the stove, and bring to a rolling boil over high heat.
Time: PT2M
Temperature: 100°C
Add Noodles
Once boiling, add the instant ramen noodles, gently separate them with the ladle, and stir every 30 seconds to prevent sticking.
Time: PT3M
Temperature: 100°C
Add Seasoning
Open the seasoning packet and sprinkle it over the noodles. Stir to dissolve completely.
Time: PT30S
Add Egg
Crack the egg directly into the pot, letting the yolk stay whole. Let it poach for about 2 minutes, then gently swirl the pot to partially set the whites while keeping the yolk runny.
Time: PT2M
Temperature: 95°C
Add Cheese
Sprinkle the shredded cheese over the hot broth. Allow it to melt for 30 seconds, then give a quick stir.
Time: PT30S
Add Veggies
Toss in the mixed veggies (green onions, carrots, kimchi, etc.) and let them warm for another 30 seconds.
Time: PT30S
Serve
Turn off the heat, carefully ladle the ramen into a bowl, and enjoy immediately.
Time: PT30S
Nutrition Facts
- Calories
- 420
- Protein
- 15 g
- Carbohydrates
- 55 g
- Fat
- 14 g
- Fiber
- 2 g
Dietary info: Vegetarian (omit egg and cheese), High‑protein, Quick‑meal
Allergens: Egg, Dairy, Wheat (gluten)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: Japanese instant ramen, any quick‑cooking wheat noodle
- Instead of Water: stock for richer flavor
- Instead of Large Egg: silken tofu for vegan option
- Instead of Shredded Cheese: processed cheese slice, vegan cheese
- Instead of Mixed Veggies: frozen mixed vegetables, fresh spinach
- Instead of Ramen Seasoning Packet: soy sauce, gochujang, or miso paste for custom flavor
Equipment Needed
- Small Pot
- Stove
- Ladle or Soup Spoon
- Bowl
- Chopsticks or Fork (optional)
Critical Steps — Do Not Skip
- Boiling water to a full rolling boil.
- Stirring noodles regularly to prevent clumping.
- Poaching the egg without breaking the yolk.
- Ensuring cheese fully melts into the broth.
Chef Tips from the Video
- Use a high‑quality shredded cheese that melts easily, such as mozzarella.
- Add a splash of sesame oil or a pinch of toasted sesame seeds for extra aroma.
- For extra spice, drizzle a little gochujang or Korean chili flakes just before serving.
Troubleshooting
Noodles are too soggy.
Reduce cooking time by 30 seconds and drain excess broth before adding cheese and egg.
Egg whites remain runny.
Cover the pot for an extra minute to gently steam the egg, or break the yolk and stir for a scrambled texture.
Cheese clumps instead of melting.
Add cheese after removing the pot from direct heat and stir quickly; covering the pot helps create steam for smoother melt.
Storage
Refrigerator: Store leftover ramen in an airtight container for up to 24 hours; reheat gently on the stove.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Pre‑measure the seasoning packet and veggies in a small bowl for faster assembly.
- You can pre‑boil the noodles for 2 minutes, drain, and store in the fridge; add to hot broth later.
Frequently Asked Questions
What is the cultural significance and history of self‑serve ramen shops in South Korea?
Self‑serve ramen shops, known as "ramyeon" stalls, emerged in the 1990s as 24‑hour convenience spots for students and night‑owls. They offer a quick, affordable way to enjoy instant noodles with customizable toppings, reflecting Korea’s fast‑paced urban lifestyle.
What regional variations of Korean ramen exist and how does this self‑serve style compare?
Traditional Korean ramen often features spicy broth, kimchi, or seafood flavors. In self‑serve shops, you’ll find a wide range of packets—from mild chicken to fiery shrimp—plus a toppings bar of cheese, egg, and fresh veggies, allowing diners to personalize the classic taste.
How is Korean ramen traditionally served in South Korean street food culture?
It is typically served hot in a disposable bowl with the broth, noodles, and optional toppings like a soft‑boiled egg, shredded cheese, and sliced green onions. Diners often eat it with chopsticks and a spoon, and the dish is enjoyed immediately while steaming.
What occasions or celebrations is Korean ramen commonly associated with in Korea?
Korean ramen is a go‑to comfort food for late‑night study sessions, after‑work gatherings, and rainy days. While not a formal celebration dish, it’s often shared among friends during casual meet‑ups or as a quick snack after karaoke.
What authentic traditional ingredients are used in Korean ramen versus acceptable substitutes?
Authentic ingredients include Korean instant noodle packets, a seasoned broth, a soft‑boiled egg, shredded cheese (often processed cheese), and fresh vegetables like green onions or kimchi. Substitutes can be Japanese instant noodles, mozzarella cheese, or frozen mixed veggies if fresh produce isn’t available.
What other Korean dishes pair well with this self‑serve ramen?
Pair it with Korean side dishes such as kimchi, pickled radish (danmuji), or a small bowl of seaweed soup (miyeok guk) for a balanced meal. A cold barley tea (bori‑sacha) also complements the spicy broth.
What are the most common mistakes to avoid when making self‑serve Korean ramen at home?
Common errors include overcooking the noodles, which makes them mushy, and adding the egg too early so it fully hardens. Also, sprinkling cheese before the broth is hot enough will cause clumping instead of a smooth melt.
Why does this ramen recipe add cheese after the egg rather than at the beginning?
Adding cheese later ensures the broth is hot enough to melt the cheese smoothly without curdling, while the egg remains gently poached. If cheese is added too early, it can form clumps and interfere with the egg’s texture.
Can I make this self‑serve Korean ramen ahead of time and how should I store it?
Yes, you can pre‑cook the noodles and store them in the refrigerator for up to 24 hours. Reheat the broth, add the pre‑cooked noodles, then finish with a fresh egg and cheese just before serving for the best texture.
What does the YouTube channel Marlon Aleister specialize in?
The YouTube channel Marlon Aleister focuses on travel‑food experiences, showcasing street‑food culture and quick‑cook recipes from around the world, often highlighting hidden gems like 24‑hour ramen shops.
How does the YouTube channel Marlon Aleister's approach to Korean street food differ from other Korean cooking channels?
Marlon Aleister emphasizes on‑site, real‑time cooking in authentic Korean eateries, providing viewers with a first‑hand look at self‑serve setups, while many other channels focus on home‑cooked Korean recipes or studio demonstrations.
Last updated: August 30, 2026
