I Tried Crazy TikTok Ramen Hacks
I Tried Crazy TikTok Ramen Hacks is a easy Korean recipe that serves 2. 670 calories per serving. Recipe by Koreanosh on YouTube.
Prep: 5 min | Cook: 7 min | Total: 17 min
Cost: $28.22 total, $14.11 per serving
Ingredients
- 1 packet Shin Ramyeon (includes noodles and seasoning packet)
- 1 large Egg (room temperature, cracked)
- 1 clove Garlic (minced; can use pre‑minced jar)
- 1 tablespoon Mayonnaise (Korean QPI mayo preferred; regular mayo works fine)
- 1 small Fresh Chili (thinly sliced; optional for extra heat)
- 1 teaspoon Dried Parsley (for garnish)
- 2 cups Water (for boiling noodles)
Instructions
Prep Ingredients
Crack the egg into a small bowl. Mince the garlic, slice the chili, and measure out the mayonnaise.
Time: PT2M
Boil Water
Pour 2 cups of water into the pot and bring to a rolling boil over high heat.
Time: PT3M
Temperature: 100°C
Cook Noodles
Add the Shin Ramyeon noodles to the boiling water and cook for 3 minutes, stirring occasionally to separate strands.
Time: PT3M
Temperature: 100°C
Temper the Egg
While noodles cook, ladle about ¼ cup of the hot broth into the bowl with the egg, garlic, mayo, and chili. Whisk quickly to combine.
Time: PT1M
Create Creamy Broth
Slowly pour the egg‑mayo mixture back into the pot, stirring continuously. The broth will turn silky and slightly thick.
Time: PT1M
Add Seasoning
Stir in the Shin Ramyeon seasoning packet. Simmer for another minute to let flavors meld.
Time: PT1M
Garnish and Serve
Transfer the ramen to bowls, sprinkle dried parsley on top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 670
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains gluten, Not vegan, Not vegetarian
Allergens: Egg, Milk, Wheat, Soy
Ingredient Substitutions
- Instead of Shin Ramyeon: Any other Korean instant ramen, Japanese instant ramen
- Instead of Egg: Silken tofu (for vegan version, but texture differs)
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Mayonnaise: Sriracha mayo, Aioli
- Instead of Fresh Chili: Red pepper flakes (¼ tsp), Hot sauce (a few drops)
- Instead of Dried Parsley: Fresh parsley, chopped
Equipment Needed
- Pot
- Mixing Bowl
- Spoon
- Chopsticks (optional)
- Measuring Spoons
Critical Steps — Do Not Skip
- Tempering the egg with hot broth to avoid curdling.
- Cooking noodles just until al dente.
- Stirring the mayo‑egg mixture into the hot pot over low heat.
Chef Tips from the Video
- Use a splash of the hot broth to temper the egg; this creates a silky texture without scrambling.
- Fresh garlic gives a brighter flavor than pre‑minced; if using jarred, increase by 25 %.
- A drizzle of extra mayo right before serving adds an extra layer of richness.
Troubleshooting
Egg curdles and forms lumps.
Temper the egg with hot broth first and keep the pot on low heat while stirring in the mixture.
Broth is too salty.
Dilute with a splash of water or unsalted broth, and reduce the amount of seasoning packet next time.
Noodles become mushy.
Cook noodles for 2‑3 minutes only and remove from heat as soon as they are al dente.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 2 days. Reheat gently.
Freezer: Can freeze broth for up to 1 month; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Mix garlic, mayo and chili in a small jar and keep refrigerated for up to 3 days.
- Pre‑crack the egg and store covered in the fridge; use within 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Shin Ramyeon in Korean cuisine?
Shin Ramyeon, launched by Nongshim in 1986, quickly became Korea’s most popular instant noodle. It’s known for its spicy, rich broth and is a staple comfort food for students, office workers, and late‑night snackers across the country.
What are the traditional regional variations of Shin Ramyeon within Korean cuisine?
While the classic Shin Ramyeon is uniform nationwide, regional twists include adding kimchi in the south, using beef broth in the north, or topping with sliced scallions and toasted seaweed for extra texture.
How is Shin Ramyeon traditionally served in Korean households?
Typically, Shin Ramyeon is boiled in water, the seasoning packet is added, and it’s eaten straight from the bowl. Many families enhance it with a soft‑boiled egg, sliced cheese, or leftover vegetables for a heartier meal.
During which Korean celebrations or occasions is Shin Ramyeon commonly enjoyed?
Shin Ramyeon is a go‑to comfort food during exam season, late‑night study sessions, and rainy days. It’s also served at casual gatherings and as a quick post‑work meal rather than formal celebrations.
What authentic ingredients are essential for the original Shin Ramyeon versus the garlic‑mayo hack?
The authentic version uses only the noodle block, seasoning packet, and water. The garlic‑mayo hack adds fresh garlic, mayonnaise (or Korean QPI mayo), a raw egg, and optional fresh chili, which are modern adaptations for extra richness.
What other Korean dishes pair well with this upgraded Shin Ramyeon?
Pairs nicely with Korean side dishes (banchan) such as kimchi, seasoned spinach (sigeumchi namul), or a simple cucumber salad. A side of Korean fried dumplings (mandu) also complements the spicy broth.
What makes this garlic‑mayo Shin Ramyeon special in Korean instant noodle culture?
The addition of mayonnaise creates a velvety, creamy broth that balances the heat, while the raw egg adds silkiness and protein. This hack transforms a basic instant noodle into a richer, restaurant‑style ramen experience.
What are the most common mistakes to avoid when making this garlic‑mayo Shin Ramyeon?
Common errors include adding the egg mixture to boiling broth (causing curdling), overcooking the noodles (making them mushy), and using too much garlic which can overwhelm the flavor. Temper the egg and keep the heat moderate.
How do I know when the garlic‑mayo Shin Ramyeon is done cooking?
The noodles should be just tender with a slight bite, and the broth should appear slightly thickened and glossy after the mayo‑egg mixture is stirred in. A quick taste will confirm the balance of spice, garlic, and creaminess.
Can I make this garlic‑mayo Shin Ramyeon ahead of time and how should I store it?
Yes, you can prepare the broth and keep it refrigerated for up to 2 days. Reheat gently on the stove, add a fresh egg and a splash of mayo before serving to restore the creamy texture.
What does the YouTube channel Koreanosh specialize in?
The YouTube channel Koreanosh focuses on fun, experimental Korean food hacks, quick street‑food style recipes, and playful challenges that blend traditional Korean flavors with modern twists.
How does the YouTube channel Koreanosh's approach to Korean ramen hacks differ from other Korean cooking channels?
Koreanosh emphasizes playful, competitive tasting sessions and tier‑ranking of hacks, often using humor and spontaneous challenges, whereas many other Korean cooking channels stick to straightforward instructional formats.
Last updated: September 2, 2026
