Yuel Ramen
Yuel Ramen
Ottogi's Yeul Ramen brings the heat with a refreshing Korean spicy beef broth loaded with shiitake mushrooms, green onions, and carrots. The chewy, soft noodles soak up every bit of that fiery, rich soup. Not for the faint-hearted, but perfectly balanced for spice lovers who want flavour to match the kick. Straight from Korea.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about the indicated fill line. Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 4 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Ottogi was founded in 1969 in South Korea and has grown into one of the country's most trusted food brands. Known for their creative ramen flavours and high-quality curry products, they consistently push boundaries in the Korean instant noodle market.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
A hearty beef broth with a robust, meaty depth that fills the bowl. Beef-based noodle soups have a long tradition across Asia, from Vietnamese pho to Chinese beef noodle soup, and the rich flavour of the stock makes every spoonful deeply satisfying.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.
Green Beans
Green beans add a crisp, slightly sweet crunch to instant noodles, providing a fresh and light contrast to the savory noodle base.