Recipe · Weeknight · Serves 1
It's Okay — You Can Make Korean Ramen Tonight
You don't need a trip to a Korean grocery store to make a proper bowl of Korean-style ramen. If a couple of ingredients on this list aren't sitting in your kitchen right now, that's fine — keep reading before you decide to skip the recipe.
Before You Shop: Quick Ingredient Check
- Instant ramenany brand — you already have this, or it's at any grocery store
- Eggeasy everywhere
- Green onion (scallion)easy to substitute — see below
- Kimchi (optional, for serving)nice to have, not required
Nothing here is a dealbreaker. Let's cook.
Ingredients (serves 1)
- 1 pack instant ramen (any brand — Shin Ramyun, Nongshim, or even a plain instant noodle pack works)
- 550ml (about 2¼ cups) water
- 1 egg
A handful of green onion, choppedBuy on Amazon
Steps
- 1 Bring 550ml water to a boil in a small pot.
- 2 Add the noodles and the soup base packet. Boil for 4 minutes.
- 3 Crack the egg directly into the pot. Don't stir right away — let it sit for about 30 seconds so the white starts to set, then give it one gentle stir.
- 4 Sprinkle the chopped green onion on top in the last 30 seconds of cooking.
- 5 Pour into a bowl and eat while it's hot.
국룰That's it. This is the unspoken "national rule" version — egg cracked in, green onion on top.
Substitution Guide
About the Green Onion — Here's What to Do
Green onion (대파, daepa) is what most people get stuck on. Here's the good news: you almost certainly already have something that works.
Use this — no need to look further
Scallion / spring onion. If your grocery store sells something labeled "scallion" or "spring onion," that's the same category of vegetable and works exactly the same way, chopped the same way, in the same amount. This is a 1:1 swap, not really a "substitute" at all.
If you can't find that either
- Leek, thinly sliced — milder and slightly sweeter, but does the same job of adding a fresh, sharp top note
- Chives — a good stand-in if you only need a small amount for garnish
If you have literally none of the above
It's genuinely fine to leave it out. Green onion here is a garnish and a flavor accent, not a structural ingredient — the soup base already carries the core flavor. Your ramen will still taste like ramen.
Why it matters (so you're not just guessing next time)
Green onion's job in this dish is to add a fresh, slightly sharp, oniony top note that cuts through the rich, salty broth. Any allium with that same "fresh and sharp" quality — scallion, leek, chives — can step in and do the same job. Once you understand that role, you'll be able to make this call yourself in other Korean recipes too.
Want to Go Further?
This bowl uses only what you probably already have. Once you're ready to stock two or three Korean pantry staples, a much wider range of Korean dishes opens up with very little extra effort.
Getting Started with Korean Cooking: The 3 Sauces You Need →Watch It Made
Cooks' versions
Made it your way? Show us.
Swapped an ingredient, changed the heat, plated it differently? Add a photo and a few words — we'll turn it into a pretty card right here on the Ramen page, so the next cook can follow your lead.
Made this and used a different substitute that worked well? Let us know in the comments — it helps the next person who gets stuck on this step.