Korean ramyeon with cheese, egg, and kimchi

Ingredients

• 2 packets Korean instant ramyeon (Nongshim or similar)
• 600 ml chicken or anchovy stock
• 1 tsp gochugaru (adjust to taste)
• 1 tsp gochujang
• 1 garlic clove, crushed
• 2 tbsp kimchi, chopped
• 2 spring onions, sliced
• 2 slices American or mozzarella cheese
• 2 soft-boiled eggs, halved
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Method

1. Broth. Bring stock to a boil in a small pot. Add gochugaru, gochujang, garlic, kimchi. Simmer 2 minutes.
2. Noodles. Add noodles and seasoning sachets. Cook 4 minutes.
3. Finish. Off heat, drape cheese over the noodles. Cover 1 minute to melt.
4. Plate. Ladle into bowls. Top with egg, spring onions, sesame oil, sesame seeds.
5. Serve. Piping hot — slurp.

Tips

• Use real stock, not water. Bouillon powder + water = salty, thin.
• Cheese goes on at the end. American or mozzarella. Both melt beautifully.
• Soft-boiled egg, not fried. 6½ minutes from boiling. Jammy yolk ties it together.