Uji Ramen (Samyang 1963)

Ingredients

• 550 ml Water (Based on 1 pack of ramen)
• 1 pack Uji Ramen (Samyang 1963) noodles (Use as packaged)
• 1 packet Liquid soup (Included liquid soup)
• 1 packet Powdered soup (optional) (Add at the end if desired to boost flavor)
• 20 g Cabbage (Cut into small cubes)
• 10 g Green onion (Diagonal cut)
• 5 g Red chili (Thinly sliced)
• 1 piece Egg (Leave at room temperature to avoid cracking)
• 1 tsp Sesame oil (For finishing, optional)

Instructions

1. Boil water

   Pour 550ml water into a pot and heat over medium heat until it boils.

   Time: PT3M

   Temperature: 100°C

2. Add noodles and liquid soup, then boil

   When the water starts boiling, add the ramen noodles and liquid soup, close the lid, and boil for 4 minutes.

   Time: PT4M

3. Add vegetables

   When the noodles are almost cooked, add cabbage, green onion, and red chili and simmer lightly for 1 minute.

   Time: PT1M

4. Stir in egg

   Turn the heat down low, crack one egg into the pot and cook gently for 1 minute.

   Time: PT1M

5. Finish and serve

   Place the noodles in a bowl, pour the hot broth over them, and optionally drizzle 1tsp of sesame oil.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15g

Carbohydrates

71g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Water: Bottled water
• Instead of Uji Ramen (Samyang 1963) noodles: Other ramen noodles
• Instead of Liquid soup: Liquid soup alternative
• Instead of Powdered soup (optional): Other ramen powdered soup
• Instead of Cabbage: Napa cabbage
• Instead of Green onion: Scallion
• Instead of Red chili: Cheongyang pepper
• Instead of Egg: Egg substitute
• Instead of Sesame oil: Cooking oil

Equipment Needed

• Pot
• Gas stove or electric stove
• Spatula or chopsticks
• Cutting board
• Knife
• Bowl

Critical Steps — Do Not Skip

• The water must be fully boiling before adding noodles for even cooking.
• Boil the noodles and liquid soup for exactly 4 minutes so the noodles don’t become mushy.
• Add vegetables and egg at the end to preserve texture and flavor.

Chef Tips from the Video

• Using fresh green onion and red chili enhances the aroma.
• A single drop of sesame oil at the end doubles the nuttiness.

Troubleshooting

Storage

Refrigerator: Store leftover broth in an airtight container and consume within 1 day.

Freezer: Freezing noodles with broth is not recommended as texture deteriorates.

Room temperature: Do not store at room temperature; consume immediately.

Make-Ahead Tips

• Pre‑slice vegetables and keep them in the refrigerator to shorten cooking time.
• Leave the egg at room temperature to prevent cracking.