Shin-Style Ramyeon

One-bowl dry mix

For one 85 g noodle brick and 500 ml water. Boil the water, dissolve the powder, add the noodles, and cook until just tender.

• 1 noodle brick, 85 g
• 500 ml water
• 6 g gochugaru or chili powder
• 5 g beef bouillon powder
• 1.5 g MSG
• 2 g garlic powder
• 2 g onion powder
• 1.5 g sugar
• 1 g salt
• 0.5 g black pepper
• 1.5 g mushroom powder
• 1 g soy sauce powder, optional
• 0.2 g ginger powder, optional

Seven-pack hot dog batch

This version was scaled around the ingredients on hand.

• 7 Top Ramen noodle bricks, 595 g total
• 680 g beef hot dogs
• 3.2-3.5 L water
• About 97 g hot dog per noodle pack

Seasoning

Because the hot dogs are already salty, added salt must remain low. If using the original Top Ramen packets, use only 2-3 packets, reduce beef bouillon to 10 g and MSG to 6 g, and omit added salt. Using all seven packets was rejected because it would make the batch excessively salty.

• 42 g gochugaru or chili powder
• 25 g beef bouillon powder
• 10 g MSG
• 16 g garlic powder
• 16 g onion powder
• 10 g sugar
• 10 g mushroom powder
• 4 g black pepper
• 1 g ginger powder, optional
• 0-3 g salt

Method

1. Slice the hot dogs thinly.
2. Pan-sear until browned; this builds more broth depth than adding them raw.
3. Add 3.2 L water for a stronger broth or 3.5 L for a more typical soup consistency.
4. Add the seasoning and simmer 3-5 minutes.
5. Add the noodles and cook until loosened but still chewy.
6. Optionally finish with 50-70 g gochujang, 20 g soy sauce, and 10 g sesame oil.

Adjustments

• Too weak: increase bouillon and MSG.
• Too salty: reduce packet seasoning, bouillon, or added salt.
• Missing the Shin profile: increase garlic, mushroom powder, MSG, and gochugaru.
• Too flat: add 5 g soy sauce or 5 g gochujang.
• No mushroom powder: use 2 g crushed dried shiitake, 1 g porcini powder, or 5 g oyster sauce.