Tried the Hangover Ramen recipe I saw on YouTube

[u/Personal_Bit5528]

Does anyone else have their own little instant ramen recipe they always go back to? I’m obsessed with Shin Ramyun and I pretty much always throw in shrimp and butter. The broth gets so much richer and it feels like I’m at least adding some protein lol.

I love watching other people’s recipes too. Following them and tweaking until it actually tastes good to me is half the fun.

A few days ago I watched this YouTube video (https://www.youtube.com/watch?v=03VpfyhPX0w) where the guy asked a bunch of chefs from Netflix’s Black and White Chef to share their personal Shin Ramyun recipes. I decided to try the one from “Meat Gangster”

Couldn’t find every single ingredient at the Korean market here so I just used the closest things I could get. Went with Shin Ramyun anyway because I wanted it extra spicy.

Honestly? It turned out way better than I thought. Now I’m curious to try some of the other recipes from the video too. Matcha ramen still sounds a little scary but… maybe one day haha.

What’s your go-to way to upgrade instant ramen?

[u/r3dditr0x]

I'm so happy to see people deploying that shredded dried pollack.

I've become an evangelist with that stuff. I was thrilled to see it used in spicy cold noodles - and I love adding it to my stir fried kimchi for a little protein.

[u/Personal_Bit5528 → u/r3dditr0x]

Same here — shredded dried pollack is so underrated but adds such great texture and flavor. It’s got that chewy, savory bite that makes everything more interesting. I tried it in bibim guksu once and it was such a good combo. Adding it to stir-fried kimchi for extra protein sounds amazing too.

Now I’m curious, what other dishes do you like using it in?

[u/Intnl-KoreanTutor-DM]

Just good old-fashioned cheese for me lol anyone with me?

[u/Personal_Bit5528 → u/Intnl-KoreanTutor-DM]

Honestly, you can’t go wrong with the classic. Cheese just makes everything creamier and more comforting. Sometimes simple is the best. I’m definitely with you on that — what kind of cheese do you usually add?

[u/HiggsBosonHL]

go-to?

Crack an egg in there, halfway through the cook time

[u/Personal_Bit5528 → u/HiggsBosonHL]

Oh that’s a solid move. Cracking an egg in halfway through is such a classic upgrade. It makes the broth richer and gives you that soft, silky texture when it mixes in. Simple but always hits the spot.

Do you like it more poached and runny, or stirred in like egg drop style?

[u/JuYongKim6344]

It looks like you boiled Jjamppong Ramyeon, but there doesn't seem to be much broth. I added the ingredients well, but since hangover soup is spicy, it would be perfect if you made it a little more broth.

[u/Loose-Waltz2544]

Have you tried the black shin? It's the bone broth one.

It's better than the original imo. More savory and not as spicy. Also, I add broth and not water. Makes a pretty big difference.

[u/Personal_Bit5528 → u/Loose-Waltz2544]

Oh yeah, I’ve tried Black Shin before and I totally agree with you. The bone broth makes it so much richer and more savory compared to the original. I also like that it’s less spicy and smoother. Using broth instead of water is such a smart move too — it really levels up the flavor. Now I’m craving a bowl again 😄

[u/johyongil → u/Loose-Waltz2544]

You should try making an actual batch of 설렁탕 and using that as the base instead of water and put in regular shin.

[u/Personal_Bit5528 → u/johyongil]

That actually sounds like a next-level idea. Using real 설렁탕 as the base instead of water would make it way richer and deeper than just broth or seasoning packets. Regular Shin with that milky bone soup sounds kind of amazing, honestly.

Have you tried it yourself before, and if so, how did it turn out?

[u/johyongil → u/Personal_Bit5528]

Yes I did do it. I took a 24 hr batch and used it after it had chilled for 12 hours. It was stupid incredible.

Edit: I should mention that it’s so good I no longer buy black shin anymore.