Oyster Ramen

Oyster Ramen

Servings 2 people
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 2 instant ramen packs like Shin Ramen
  • 8 oz frozen pack oysters
  • 1 tsp salt
  • 4 tbsp neutral oil
  • 2 scallions chopped, white + green part separated
  • 2 tbsp gochugaru adjust based on your spice level tolerance
  • 1100 ml water
  • 3 garlic cloves minced
  • 1-2 Cheongyang peppers sliced, substitute with jalapeno or serrano peppers
  • 1 tbsp fish sauce adjust to taste
  • 1 tbsp soup soy sauce adjust to taste
  • 2 eggs whites + yolks separated


  • Place the frozen oysters into a large mixing bowl. Fill it up with cold water until the oysters are completely submerged. Mix in 1 teaspoon of salt then set aside for 15 minutes. After 15 minutes, strain and rinse the oysters until the water runs clear. This process takes about 5 to 6 rinses. Strain well then set the oysters aside.
  • In a pot, heat neutral oil over medium heat. Add the white part of the scallions and cook for 1 to 2 minutes, until fragrant. Reduce the heat to low then add the gochugaru while continuously stirring.
  • After 1 minute, add water then bring to a boil over medium-high heat. Once boiling, add the instant ramen seasoning packets and noodles. Add minced garlic, sliced peppers, fish sauce, and soup soy sauce.
  • When the noodles are 75% done, add the oysters and drizzle in the white part of the eggs. Transfer to a serving bowl.
  • Garnish with egg yolks and the green part of the scallions.
Course: Dinner, Lunch, Main Course
Cuisine: Korean

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