Spicy Seafood Shin Ramyun
Fresh Clams and Shrimp
A luxurious upgrade to classic Korean instant noodles, featuring a rich broth infused with fresh squid, red shrimp, and clams for an authentic seafood punch.
Shin Ramyun is a staple of Korean convenience, but it truly shines when used as a base for Haemul Ramyun (Seafood Ramen). This version uses a stir-frying technique common in Jjamppong to bloom spices and seafood oils before adding water, resulting in a deeper, more complex soup than standard boiling.
Ingredients
- 2 packs Shin Ramyun (including seasoning packets)
- 100 g small squid, cleaned
- 6-8 red shrimp
- 200 g fresh clams, purged
- 800 ml water
- 1 tbsp Korean chili powder (Gochugaru)
- 0.5 tbsp black pepper
- 1 tbsp cooking oil
- 0.5 red onion, sliced
- 2 stalks green onions
- to taste chopped green onion greens
Instructions
- 1Add the clams
Add a generous portion of fresh clams to the pot with the aromatic stir-fried squid and shrimp. Continue to cook briefly, allowing the seafood juices to begin mingling before you add the dry seasonings.
Tip: Ensure the clams are well-scrubbed and purged of any sand before adding them to the pot to keep the broth clean. - 2Season the seafood mix
With the seafood and clams in the pot, add half a spoonful of black pepper, the instant ramens dry seasoning packet, and one spoonful of chili powder. Stir-fry the ingredients quickly to release the fragrant oils from the spices, ensuring they coat the seafood evenly.
Tip: Stir continuously and be careful with your heat level to prevent the dry powdered spices from burning, which can turn the broth bitter. - 3Combine and toast
Incorporate the black pepper, dry ramen seasoning, and chili powder with the seafood. Stir fry everything over medium high heat for about 30 seconds to toast the spices and create a fragrant spicy oil base.
Tip: Keep the ingredients moving continuously so the dry spices toast nicely without scorching, which could make the broth bitter. - 4Add water for the broth
Pour 800ml of fresh water directly into the pot with the seasoned seafood base. Bring the mixture to a rolling boil to extract the flavors from the seafood and create a rich, spicy soup.
Tip: Measure the water accurately to ensure the broth is perfectly flavorful and not overly diluted. - 5Cook the noodles
Once the spicy seafood broth has reached a vigorous boil, carefully place two dry ramen noodle cakes into the liquid. Press them down slightly to ensure they are fully submerged and begin to soften.
Tip: Dont break the noodle cakes if you prefer long, slurpable strands; they will naturally loosen as they cook. - 6Enhance with aromatics
As the noodles soften, add thinly sliced red onions and the white parts of the green onions into the pot. These aromatics provide a sharp, sweet contrast to the rich seafood broth and improve the overall texture of the dish.
Tip: Adding these vegetables midway through the noodle cooking process keeps them slightly crisp rather than completely mushy. - 7Aerate the noodles
As the noodles boil in the rich seafood broth, use a spoon or chopsticks to frequently lift them out of the liquid and into the air. This aeration technique slightly cools the noodles as they cook, which helps them develop a remarkably bouncy and chewy texture.
Tip: For the best mouthfeel, remove the pot from the heat while the noodles are still slightly al dente, as they will continue to soften in the hot broth.
