Spicy Korean Ramyun

Instructions

1. Prepare the broth
   In a medium pot, bring the chicken or beef broth to a boil over medium-high heat. Add the gochujang, gochugaru, minced garlic, and soy sauce. Stir well to combine and let it simmer for 3 minutes to develop flavors.
2. Cook the vegetables
   Add the sliced mushrooms and carrots to the broth. Simmer for about 2-3 minutes until the vegetables begin to soften but still maintain some crispness.
3. Add the noodles
   Add the ramyun noodles to the pot, breaking them slightly if desired. Cook according to package instructions, usually 3-4 minutes, until noodles are tender but still chewy. If using the seasoning packets that come with the noodles, add them now (though the broth is already well-seasoned).
4. Prepare the eggs
   While the noodles cook, prepare soft-boiled eggs if not already done. Bring a small pot of water to a boil, carefully add eggs and cook for exactly 6 minutes. Transfer immediately to an ice bath, then peel when cool enough to handle.
5. Assemble the ramyun
   Turn off the heat and stir in the sesame oil. Divide the noodles and broth between two large bowls. Slice the soft-boiled eggs in half and place on top of each bowl.
6. Add the garnishes
   Garnish each bowl with sliced green onions and strips of seaweed. For an authentic touch, add any additional toppings like kimchi, bean sprouts, or sliced fish cake if available.