When I want to eat ramen but in a slightly different way, rajuk is always the first thing that comes to mind.
Simmering broken-up ramen noodles together with rice and eggs turns a quick bowl of noodles into something hearty enough to call a full meal.
This time I made it with Ansung Tangmyeon, whose savory, deep broth really shines in this dish.
The method is as simple as it gets – just crush the noodles, add rice and eggs, and let everything simmer together.
Ingredients
- Ansung Tangmyeon – 2 packs (a Korean ramen brand known for its savory, deep broth; can substitute with any ramen noodle of your choice)
- Cooked rice – 1 bowl (about 8.8 oz; roughly 250g)
- Eggs – 2
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 1 T (Korean red chili pepper flakes)
- Mat-sogeum – 0.3 T (a Korean seasoned salt, often containing MSG; adjust the amount based on how salty the ramen soup base already is; can substitute with regular salt to taste)
- Water – 1 L (about 34 fl oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Crush the Ansung Tangmyeon noodles while they’re still inside the bag.TipTearing the bag open slightly to let some air out makes the noodles easier to crush. I aimed for about 16 pieces so the noodles wouldn’t turn into fine crumbs.
2In a pot, bring the water and the ramen soup base packet to a rolling boil.
3Once the water is boiling, add the crushed noodles, gochugaru, and mat-sogeum.
4Cook the noodles for about 2 minutes, then add the rice and simmer for 1 more minute.
5Finally, crack in the 2 eggs and stir everything together well.TipStirring the eggs thoroughly into the rice thickens the broth and gives it a soft, creamy texture similar to egg porridge. Simmer a bit longer if you’d like it thicker.
6Spoon into a bowl and top with sesame seeds or pepper as you like – your Ansung Tangmyeon rajuk is ready.
Eating ramen alone can feel a little unsatisfying when you’re craving something more filling, and that’s exactly where rajuk comes in.
The savory broth from Ansung Tangmyeon blends with the rice and eggs into something soft, warm, and surprisingly filling.
The best part is that you don’t need any special ingredients – just ramen and rice you already have at home.
Next time you’re hungry for a quick meal or just a little tired of your usual bowl of ramen, this is worth turning to.
Ingredients
- Ansung Tangmyeon – 2 packs (a Korean ramen brand known for its savory, deep broth; can substitute with any ramen noodle of your choice)
- Cooked rice – 1 bowl (about 8.8 oz; roughly 250g)
- Eggs – 2
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 1 T (Korean red chili pepper flakes)
- Mat-sogeum – 0.3 T (a Korean seasoned salt, often containing MSG; adjust the amount based on how salty the ramen soup base already is; can substitute with regular salt to taste)
- Water – 1 L (about 34 fl oz)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Crush the Ansung Tangmyeon noodles while they're still inside the bag.
Tip.Tearing the bag open slightly to let some air out makes the noodles easier to crush. I aimed for about 16 pieces so the noodles wouldn't turn into fine crumbs. - In a pot, bring the water and the ramen soup base packet to a rolling boil.
- Once the water is boiling, add the crushed noodles, gochugaru, and mat-sogeum.
- Cook the noodles for about 2 minutes, then add the rice and simmer for 1 more minute.
- Finally, crack in the 2 eggs and stir everything together well.
Tip.Stirring the eggs thoroughly into the rice thickens the broth and gives it a soft, creamy texture similar to egg porridge. Simmer a bit longer if you'd like it thicker. - Spoon into a bowl and top with sesame seeds or pepper as you like - your Ansung Tangmyeon rajuk is ready.
