my favorite ramen hack.
my favorite ramen hack. is a easy Korean recipe that serves 1. 420 calories per serving. Recipe by richsit on YouTube.
Prep: 5 min | Cook: 7 min | Total: 17 min
Cost: $26.55 total, $26.55 per serving
Ingredients
- 1 pack Shin Ramen (Korean spicy instant noodle, includes seasoning packet)
- 2 cups Water (room‑temperature tap water)
- 1 large Egg (room‑temperature, cracked)
- 0.25 cup Shredded Cheese (cheddar, mozzarella, or a blend; shredded)
- 1 stalk Green Onion (thinly sliced, optional garnish)
- 1 tsp Sesame Oil (optional drizzle for aroma)
Instructions
Heat Water
Place the skillet on medium heat and pour in 2 cups of water. Bring to a gentle boil.
Time: PT2M
Temperature: medium heat
Add Noodles
Break the Shin Ramen block in half (optional) and add to the boiling water. Cook for about 2 minutes, stirring occasionally to separate strands.
Time: PT2M
Temperature: medium heat
Season the Broth
Open the seasoning packet and sprinkle it over the noodles. Stir to dissolve fully.
Time: PT30S
Temperature: medium heat
Add the Egg
Crack the egg directly into the pan. Let it sit for a few seconds, then gently stir, creating soft ribbons of cooked egg that mingle with the noodles.
Time: PT1M
Temperature: medium heat
Melt the Cheese
Sprinkle the shredded cheese over the noodle‑egg mixture. Stir until the cheese melts and becomes creamy, about 1 minute.
Time: PT1M
Temperature: medium heat
Finish and Garnish
Remove the pan from heat. Drizzle 1 tsp sesame oil, sprinkle sliced green onion, and give a final quick stir.
Time: PT30S
Serve
Transfer the hot ramen to a bowl and enjoy immediately.
Time: PT30S
Nutrition Facts
- Calories
- 420
- Protein
- 14g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Not vegan, Vegetarian (egg & dairy), Contains gluten
Allergens: Egg, Dairy, Wheat (gluten), Soy (seasoning)
Ingredient Substitutions
- Instead of Shin Ramen: Samyang Ramen, any Korean instant noodle
- Instead of Water: broth for richer flavor
- Instead of Egg: tofu scramble, egg whites
- Instead of Shredded Cheese: cheese powder, vegan shredded cheese
- Instead of Green Onion: chives, scallions
- Instead of Sesame Oil: vegetable oil, no oil
Equipment Needed
- Non‑Stick Skillet
- Spatula or Wooden Spoon
- Measuring Cup
- Knife (optional)
- Cutting Board (optional)
Critical Steps — Do Not Skip
- Heat water to a boil before adding noodles
- Stir noodles to keep them separate
- Add egg while noodles are still cooking to avoid over‑cooking
- Melt cheese quickly to prevent it from becoming rubbery
Chef Tips from the Video
- Use a high‑quality shredded cheese for the best melt; a mix of cheddar and mozzarella works well.
- Add a splash of soy sauce or a pinch of sugar for extra depth.
- For extra heat, drizzle a few drops of gochujang or chili oil.
Troubleshooting
Noodles are too soggy or mushy.
Reduce cooking time by 30 seconds and drain any excess water before adding egg and cheese.
Cheese does not melt and stays clumpy.
Cover the pan for 20‑30 seconds or lower the heat slightly and stir continuously.
Egg is overcooked and rubbery.
Add the egg later, when noodles are just about done, and stir gently for a softer texture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat in microwave or skillet, adding a splash of water.
Freezer: Not recommended; texture of noodles degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Measure out the cheese and green onion before you start cooking.
- Keep the seasoning packet ready so you can add it instantly.
Frequently Asked Questions
What is the cultural significance and history of Shin Ramen in Korean cuisine?
Shin Ramen, produced by Nongshim, is one of South Korea’s most iconic instant noodle brands, known for its spicy broth and chewy noodles. Since its launch in the 1980s, it has become a staple for quick meals, late‑night snacks, and a comfort food that reflects Korea’s love for bold, spicy flavors.
How does Shin Ramen with Egg and Cheese (Kudi‑Rat Style) differ from the traditional way Shin Ramen is served in Korea?
Traditionally, Shin Ramen is boiled in a pot and served plain with the seasoning packet. The Kudi‑Rat style upgrades the dish by cooking it in a pan, adding a soft‑scrambled egg and melty cheese, creating a richer, creamier texture that is popular among home cooks looking for a heartier version.
What regional variations of Korean instant noodle dishes exist, and how does this recipe fit within those variations?
Korean instant noodles are often customized with toppings like kimchi, sliced beef, or seaweed. The egg‑and‑cheese variation is a modern, Western‑influenced twist that adds dairy richness while keeping the core spicy broth, reflecting the fusion trends in Korean home cooking.
What occasions or celebrations is Shin Ramen traditionally associated with in Korean culture?
Shin Ramen is commonly enjoyed as a quick snack during study sessions, late‑night gaming, or after work. It’s also served at informal gatherings, dorm parties, and as a comfort food during cold winter evenings.
What other Korean dishes pair well with Shin Ramen with Egg and Cheese?
Serve it alongside Korean side dishes (banchan) such as kimchi, pickled radish, or a simple cucumber salad. A small bowl of Korean seaweed soup (miyeok‑guk) or a fried egg on top also complements the meal.
What makes Shin Ramen with Egg and Cheese (Kudi‑Rat Style) special in Korean instant noodle cuisine?
The addition of egg and cheese transforms the thin broth into a creamy, protein‑rich soup, balancing the spiciness with mellow dairy notes. Cooking in a pan also gives the noodles a slightly toasted edge, adding texture that you don’t get from the standard pot method.
What are the most common mistakes to avoid when making Shin Ramen with Egg and Cheese?
Common errors include overcooking the noodles, which makes them mushy, adding the egg too early so it becomes rubbery, and not allowing the cheese enough time to melt, resulting in clumps. Follow the timing steps and stir gently for best results.
Why does this recipe use a pan instead of a pot for cooking Shin Ramen?
Cooking in a pan allows the noodles to sit in a shallow layer of water, making it easier to add the egg and cheese directly and achieve a creamy, slightly fried texture that a deep pot cannot provide.
Can I make Shin Ramen with Egg and Cheese ahead of time and how should I store it?
Yes, you can prepare the noodles, egg, and cheese, then store the leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stovetop with a splash of water or in the microwave, stirring to re‑melt the cheese.
What does the YouTube channel richsit specialize in?
The YouTube channel richsit focuses on quick, budget‑friendly food reviews and simple cooking hacks, often featuring instant noodles, snack challenges, and easy home‑cooked meals for busy lifestyles.
How does the YouTube channel richsit's approach to Korean instant noodle cooking differ from other cooking channels?
richsit emphasizes fast, no‑fuss methods like the Kudi‑Rat pan technique, prioritizing flavor upgrades with minimal ingredients, whereas many other channels may focus on elaborate recipes or deep‑fried variations.
Last updated: August 21, 2026
