Spicy Seafood Ramen

SOUTH KOREA/USA

This spicy ramen upgrade is restaurant quality

SUBMITTED BY

Genie

Genie’s instant noodle hack brings all the flavors of a Korean restaurant to your home kitchen. South Korean spicy seafood instant ramen is a bold and flavorful dish that combines the heat of traditional Korean spices with the rich taste of the ocean. Known for its fiery red broth, this ramen features a blend of red chili pepper, garlic, and seafood extracts, creating an umami-packed experience.

Popular brands like Nongshim, Samyang, and Ottogi offer seafood ramen with ingredients such as shrimp, squid, mussels, and seaweed, enhancing the depth of flavor. These instant noodles are famous for their chewy texture, which absorbs the broth perfectly, delivering a satisfying bite every time.

Perfect for a quick meal, spicy seafood ramen is easy to prepare—just add hot water and the included seasoning packets, then enjoy in minutes. Many food lovers customize their bowls with rice cakes, soft-boiled eggs, green onions, or fresh seafood for an extra kick.

Loved by ramen enthusiasts worldwide, this dish is a must-try for those who enjoy spicy and savory flavors. Whether you’re craving comfort food or a midnight snack, South Korean spicy seafood ramen is a delicious, convenient option that brings the taste of Korea to your table.

Spicy Seafood Ramen

Ingredients
  

  • 1 pack Neoguri seafood noodles
  • 1 dashi “tea bag” of kelp, mushroom and anchovies
  • 1 handful Korean frozen sticky rice cakes
  • 1 egg
  • 1 Korean fishcake sheet sliced
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • kewpie mayo
  • 1 snack pack Korean nori for serving
  • kimchi for serving
  • Korean pickled radish for serving

Instructions
 

  • Boil water per package instructions. Add dashi teabag directly to water and leave in there. Add seasoning packets from the ramen.
  • Soak the rice cakes in water to defrost and soften. Rice cakes will still be hard when you add to the boiling stock and that is ok. When water is boiling, add your rice cakes to the broth and simmer until texture is soft, but chewy.
  • Remove your dashi bag. Squeeze all the broth out of the bag. Toss.
  • Add your noodles and fishcakes to the broth with the rice cakes. Cook according to package about 3-5 minutes.
  • Poach egg directly in the pot until the yolk is medium done.
  • Move to bowl and garnish with a spoonful of roasted sesame oil, sesame seeds, a squeeze of kewpie mayo, and an entire snack packet of crumbled roasted nori. Enjoy with a side of kimchi and sliced danmuji (Korean pickled radish).
Course: Dinner
Region: Asia

Watch the Video

SHARE THE LOVE

You May Also Like