If you think cooking Korean Ramyeon is just “boiling water and throwing noodles in,” you are disrespecting the soul of Korea. In reality, there is a massive difference between “Soggy Noodles” and “PC Bang Style Ramyeon.”
Why does the ramen at a Korean PC Bang (Internet Cafe) taste 10 times better than home? It is science. It is timing. Above all, it is Art.
Welcome to Level 1. Let me tell you how I turned my first Shin Ramyun into a bland, watery soup disaster.
Level 1: The “Han River” Mistake
Flashback: My apartment kitchen.
Initially, I was hungry and confident. So, I filled a big pot with water. Unfortunately, I didn’t measure it. Instead, I just guessed. Subsequently, I threw the noodles and powder in before the water boiled. Then, I let it boil for… maybe 10 minutes? I wanted to make sure it was cooked.
Consequently, the result was tragic. First, the soup was pale and tasteless because I used too much water (The “Han River” Ramyeon). Second, the noodles were swollen and mushy like udon. Eventually, I took one bite and poured it down the sink. It was an insult to the Shin Ramyun brand.
Level 2: The Solution (PC Bang Method)
Immediately, I called Ssam in tears. “Ssam, my ramen tastes like dishwater!”
Ssam sighed. “Alice, exact water and ‘Air Touching’ are the secrets.”
Here are the Korean Ramyeon hacks to make it chewy and spicy.
Step 1: The Water Ratio (Golden Rule)
First, look at the back of the package. It usually says 500ml or 550ml.
- The Hack: Use 50ml LESS than the instructions.
- Why: This makes the soup richer and saltier (in a good way).
- Action: Therefore, use exactly 450ml to 500ml. If you don’t have a measuring cup, use a standard 500ml water bottle.
Step 2: Soup First vs. Noodles First?
This is an endless debate, but for Korean Ramyeon hacks, put the Soup Base & Vegetable Mix FIRST.
- Why: This raises the boiling point of the water. Basically, higher temperature equals chewier noodles.
- Wait: Once the red broth is boiling aggressively, DROP the noodles.
Step 3: The “Air Touching” (Aeration)
Next, this is the secret technique of PC Bang staff.
- Technique: While boiling (for 4 minutes), lift the noodles high into the air with your chopsticks, then drop them back in. Repeat this constantly.
- Science: Cold air shocks the hot noodles, making them contract. As a result, this creates the famous “Jjol-git” (Chewy) texture.
Step 4: The Egg Timing
Finally, do not just drop the egg blindly.
- Timing: Add the egg 1 minute before finishing.
- Style: Crucially, do NOT stir it. Let it poach whole. This way, the soup stays clean and spicy. Otherwise, if you stir it, the soup becomes milky and mild.
Level 3: Ssam’s Topping Picks
Basic is good, but toppings make it luxury.
- Green Onions: Use kitchen scissors to cut them right into the pot. Indeed, this is essential for fresh flavor.
- Cheese: Add one slice of American cheese on top (for spicy ramen like Buldak).
- Pepper: A dash of black pepper at the end adds a nice kick.
Level 4: Deep Dive (Ssam’s Insight)
(Why Aluminum Pot?)
The Nickel-Silver Pot (Yang-eun Naem-bi)
You will often see Koreans cooking ramen in a dented, gold-colored pot. Historically, these pots are made of aluminum (Nickel-Silver). Because they are thin, they heat up extremely fast and cool down fast. For this reason, this speed is crucial for ramen. Consequently, it cooks the noodles quickly without letting them get soggy. Plus, eating from the lid of this pot is a classic Korean vibe.
Alice’s Bottom Line: 4 Minutes of Focus
Cooking ramen is not lazy cooking. Rather, it is 4 minutes of intense focus. Measure the water. Lift the noodles. Don’t overcook. If you follow these Korean Ramyeon hacks, you will never eat mushy noodles again.
Survival Hangul: Kitchen Edition
- “물 끓어요?” (Is the water boiling?)
- “계란 넣어주세요.” (Please put an egg in.)
- “꼬들하게 해주세요.” (Please make the noodles chewy/al dente.)
Read This Next (Before You Make Another Mistake)
Ate the ramen? Now try other challenges.