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Shin Ramyun Rice Bowl with Pork and Egg

A single-serving Korean ramen rice bowl built in a deli container and flipped onto a plate. Shin Ramyun seasoning goes into the pork and into the noodles. The egg is already in there.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: instant ramen recipe, meal prep bowl, shin ramyun
Servings: 2

Ingredients

For the pork:

  • 1 1/2 teaspoons neutral oil
  • 170 g ground pork (6 oz)
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger grated or finely minced
  • 5 g scallion whites about 1 medium scallion, finely minced
  • 1/2 Shin Ramyun seasoning packet
  • 1/2 teaspoon soy sauce
  • 2 teaspoons mirin
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • Salt to taste

For the noodles:

  • 1 Shin Ramyun noodle block broken into pieces
  • 1 Shin Ramyun vegetable flake packet
  • 1/2 Shin Ramyun seasoning packet
  • 2 tablespoons reserved starchy noodle water

For the eggs:

  • 1 1/2 teaspoons neutral oil
  • 2 large eggs

Rice base:

  • 3/4 cup uncooked white rice cooked per package directions

Topping:

  • 2 tablespoons furikake

Instructions

  • Start the rice first. Cook 3/4 cup uncooked rice per package directions. It needs to be hot at assembly.
  • Whisk the pork sauce: 1/2 Shin Ramyun seasoning packet, 1/2 teaspoon soy sauce, 2 teaspoons mirin, and 1 teaspoon sugar into a thick paste. Set aside.
  • Heat 1 1/2 teaspoons neutral oil in a skillet over medium. Add garlic, ginger, and scallion whites. Cook 30 to 45 seconds.
  • Add the ground pork. Break it up small and cook 6 to 8 minutes until cooked through.
  • Add 2 to 3 tablespoons of water to the sauce bowl to thin it, then pour into the pan. Stir and reduce 2 to 3 minutes until tacky and glossy. Taste and add salt if needed.
  • Pull the pan off the heat. Stir in 1 teaspoon toasted sesame oil. Spread the pork on a plate to cool for 5 minutes.
  • Break the noodle block into pieces. Bring about 2 cups of water to a boil. Add the noodles and vegetable flake packet. Boil 1 minute. Reserve 1 to 2 tablespoons of starchy cooking water before draining. Drain without rinsing.
  • Return noodles to the hot pan with the reserved water and 1/2 Shin Ramyun seasoning packet. Stir-fry over medium-high 30 to 60 seconds until coated.
  • Fry 2 eggs sunny-side up in 1 1/2 teaspoons neutral oil over low-medium heat until whites are set and yolks are still soft.
  • Layer each deli container: about 1/2 cup packed noodles (press firmly), then half the pork spread flat, then 1 egg yolk-side up, then about 3/4 cup hot rice pressed gently to seal the top.
  • To flip: pour 1 tablespoon furikake onto each plate and spread into an even layer. Invert the container onto the furikake in one confident motion and lift straight up. To skip the flip: keep the bowl in the container and sprinkle 1 tablespoon furikake on top instead.