The Korean ramyeon is a far cry from Japanese ramen is regardless of how phonetically close the two words are. Korean ramyeon basically translates to instant noodles and core to cooking this is the time you take for the curly noodles to cook. Overcooking it is marked as a failure – who wants to eat soggy noodles that lose its shape? It is important to note that ramyeon’s noodles will still get cooked in its broth.
The Korean ramyeon noodles is spicy but is often served with a raw egg that gets slightly cooked through the process. The cooking process is quite simple that people sometimes tend to get creative with their ramyeons. The egg is a constant presence, but some people add ssamjang, a doenjang – gochujang cross; sometimes its sugar, more pepper – but the best? Cheese. Melty, gooey cheese sleeping at the top of your cooked ramyeon is heaven with the flames of spiciness.
*photo source: https://blog.naver.com/ceremony82/220835971833