Korean instant cup noodles are very popular particularly among teenagers in Korea. I know it’s not a healthy meal choice but every now and then I do have this urge to have instant cup noodles! Don’t you?
These particular times for me are on a rainy day or when I see someone eating it on the TV. They just make the noodles so darn delicious!
In my opinion, instant cup noodles give a different feeling of joy compared to regular instant noodles. The noodles are thinner and they tend to be bouncier, which I really love!
So today I want to share how I make Korean instant cup noodles. I know making instant cup noodles is pretty straight forward but it’s always good to put these types of instructions in writing just in case there are people who have no clue about it! 😉
I will be demonstrating this with one of my all time favourite Korean instant cup noodles – Wang Ddukkeong (왕뚜껑). It literally means King (sized) lid. Yeah, this cup noodle container is by far one of the largest around. This brand has been around as long as I can remember (25+ years at least!) and it’s pretty tasty too. If you haven’t tried it, you should!
Also tell me, what are your favourite cup noodles brands? And do you have your own secret way to enhance the taste?
How to make Korean instant cup noodles
- Tear open half of the paper/plastic lid. (Some brands may have a dotted line as an indicator.) Add the powdered sauce (from packet 1) and dried vegetables and meat (from packet 2).
- Pour some boiling (100 C/212 F) water up to the inside line of the container.
- Put the lid on and weigh down the lid with a set of chopsticks or a light plate.
- Wait patiently for 2 to 3 minutes then stir the noodles well with chopsticks. Dig in!
Update: This post was originally written on February 14, 2007 and now it’s updated with new photographs.
- 1 Korean instant cup noodles
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Tear open half of the paper/plastic lid. (Some brands may have a dotted line as an indicator.) Add the powdered sauce (from packet 1) and dried vegetables and meat (from packet 2).
-
Pour some boiling (100 C/212 F) water up to the inside line of the container.
-
Put the lid on and weigh down the lid with a set of chopsticks or a light plate.
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Wait patiently for 2 to 3 minutes then stir the noodles well with chopsticks. Dig in!
Sue, I really didn’t pin this for the instructions! 🙂 I wanted the names of the brands that you and the commenters use, and to have an easy reference. And the additions made to enhance the flavor. Thanks! Sylvieann
Hehehe, Thanks for pinning! I don’t think many people will need the instruction for this. But it’s definitely a good reference point for other valuable information! 🙂
Gotta love the ramen. Cravings for it all year long. If I ever have some left over bulgogi or other meat I try to throw some in, also fresh green onions and kimchi. I basically try to make it look like the picture on the package – and it’s great! Highly recommended:)
Love the blog – thanks! I haven’t done much Korean cooking other than basic stuff, but am looking forward to using your blog as a springboard to do more!
Lol!! Thanks for teaching that recipe! I have to demonstrate how to make a cupnoodle!^^ I think King Lid is awesome cup noodle that I ever try. Lol
So I’m not the only one that gets instant ramen urges 🙂
I love the spicy seafood noodles (nong shin?) and cook them with some veggies and soondubu (soft tofu). It tastes really great with beer x)
I must say that King Lid is my favorite instant Ramyeon. Everytime I go to the PC room, I eat one of these. If the PC room has the yellow radish, its even better! They even came out with the smaller size ones. Not enough for me but it’ll do well for the ladies.
Hi Stephanie
That’s OK as long as you give me the credit, like you said.
Thanks for asking.
-Sue
Hi, my name is stephanie. I have to do a power point presentation to my computing class as an assessment and i would like to use your recipie on how to make cup noodles. Would i be able to have your consent to use your images and method? I will credit your name and website in my presentation. Thanks,
Stephanie Trass
Hi there,
I’m Raewyn and as part of one of my internal paper US5940 for computer studies at Howick College I have decided to base my presentation using a desktop presentation computer application on how to make cup-a-noodles. I have looked through your recipe and its great!I was wondering if I could have your consent to use your method and images on how to make a cup-a-noodle. Please reply me back with your consent.
Thank you for your time,
Raewyn Tang
oohhh never seen this brand before. will try and find it at the grocery. ^^ hehehe i usually have shin or nongshim kind that i see a lot. those are yummy. my comfort food.
Yoo, here is the recipe.
https://mykoreankitchen.com/2006/12/11/steamed-pork-wrapped-in-leaves-bossam-in-korean/
sue, by any chance .. do you know how to make bossam?
beloved, that is too bad. I hope the situation changes soon so you can spend good dinner time together.
lao-ocean-girl, adding some crab sticks are a good idea. I like eating them a lot.
For cup noodles, I’ll put pieces of fake crab and break a raw egg into the cup before pouring hot water into it. I make sure to break the egg up so it can have a chance to cook.
Yes, Sue. I really did eat ramen on Valentine’s day–ALONE! My hubby works the late shift so we rarely eat dinner together and V-day was no exception. He’s generally sleeping while I’m eating dinner. So sad. 🙁
beloved, did you really have shin noodles for valentine’s dinner? It is not very festive though 🙂 Yet I didn’t cook either. We ate out at a Chinese restaurant – stir fried rice and sweet and sour pork – with other friends.
mona, I don’t eat them often either. I usually eat them after I watched someone on the movies. Korean movies seemed to have a lot of scenes with cup noodles.
John, I used to eat migorang when I was poor too. 🙂 It is really cheap but it was very salty indeed. I haven’t had Kamja ramyun and twigguim udong yet. I should try them soon.
Sally, That is one reason why I try to avoid watching TV just before I go to sleep.
pablopabla, that’s cool. It should be healthier too.
As a kind of haejangguk,the soup from “Twiggum Udon” is fantastic^^
I will make my own sauce for the instant noodles I purchase 🙂
I love to eat cup noodles.
And I totally agree with you! I always crave them when I watch someone on TV eating.
Lol.
In Brisbane MiGoreng were the cheapest(40 cents in Chinatown) but,darn they’re salty.When I was poor(still am^^)I’dhave noodle sandwiches with a thickslice of no-name cheddar cheese.Great stuff.
My favourite Korean noodles are Kamja Ramyun-nice and chewy.
Udon are pretty neutral in taste and I like to cook up a vegetable stock with garlic,onions,broccoli,a little mirin and Kikkoman soy sauce and put in the noodles right at the end.Don’t need to cook them,just heat them through.
hehe. i don’t eats these so much any more. but i have fond memories of standing up at the counter of the corner Family Mart slurping down a bowl before heading in home.
I like ramen, but I’m not a big fan of cup noodles. I like to add veggies and an egg to my regular ramen but with the cup kind, the broth is too watery for me. Also, I don’t like the noodles in them as much.
It’s a cold, snowy Valentine’s Day here and I’m considering some ì‹ ë¼ë©´ for dinner.