10-Minute Ramyeon Porridge (Rajuk)
Rajuk is a cozy porridge made by crushing instant ramyeon and simmering it with rice until thick. When you want something warm, or a hearty bite the morning after, it comes together in just 10 minutes. Break the egg yolk and stir it in for an extra nutty richness.
Ingredients
Main
- Instant ramyeon1 pack
- Cooked rice100 g
- Egg1
- Sesame oil1 tbsp
- Chives (scallion)A little
- Sesame seedsA little
- Water500 ml
Directions
- 1
Pour 500 ml of water into a pot and bring to a boil. While it heats, crush the ramyeon noodles into small, spoonable pieces.
- 2
When the water comes to a boil, add the ramyeon soup powder.
- 3
Add the crushed ramyeon noodles.
- 4
Once the noodles soften, add the rice and egg white and stir well. Set the yolk aside to top the porridge later.
- 5
Simmer until only about two spoonfuls of broth remain and the bottom of the pot peeks through.
- 6
Transfer to a bowl, top with the egg yolk, and finish with 1 tbsp sesame oil, chopped chives, and sesame seeds.
- 7
Break the yolk, stir everything together, and enjoy a warming bowl of rajuk.
Tips
Adding the yolk at the end and mixing it with the sesame oil makes it extra nutty. If a mild ramyeon plus rice tastes too plain for you, season with a little salt or soy sauce; for more umami, stir in a tablespoon of fish sauce (chamchi-aek).