Boil water in a pot, then add the ramyun soup powder and flakes.

Add the ramyun noodles to the boiling broth.

Add one tablespoon of ketchup to the pot and mix well.

Once the noodles are cooked to your liking, serve immediately.

Boil ramyun noodles with flakes in water until they are 90% cooked, then drain the water completely.

Return the drained noodles to the pot and add milk and the soup powder.

For extra flavor, add pepper flakes and chopped green onions.

Bring to a boil and cook until the noodles are done. Serve hot.

Pour water into a pan and bring it to a boil.

Add the noodles, flakes, and half of the soup powder to the boiling water.

Cook on medium heat. Once noodles start to separate, make a space in the center and crack an egg into it.

Place a slice of cheese over the noodles and sprinkle with chopped green onions.

Cover the pan with a lid and cook for a minute to steam the egg.

First, prepare the sauce by mixing Korean chili paste, sugar, minced garlic, and ramyun powder with a little water.

In a pot, bring water to a boil, then add the noodles, fish cakes, sliced onion, and cabbage.

Add the prepared sauce to the pot and stir everything together. Cook until the sauce thickens.

Transfer to a plate and garnish with sliced green onions and sesame seeds before serving.

While boiling the noodles in a separate pot, heat oil in a wok and fry some chopped green onions.

Add sliced pork and stir-fry until it's cooked through.

Add sliced onions and cabbage, and continue to stir-fry.

Season with soy sauce and half of the ramyun soup powder.

Add the cooked and drained noodles to the wok. Add a few spoonfuls of the noodle water to keep it moist. Stir-fry everything together and serve.

Boil the noodles, then rinse them under cold water and drain well.

Place the cold noodles in a serving bowl.

Add tsuyu sauce and sesame oil to the noodles.

Top with plenty of sliced green onions, chopped green and red peppers, and finish with an egg yolk in the center.

Boil the noodles with flakes, rinse under cold water, and drain.

To make the cold broth, combine the ramyun soup powder, sugar, vinegar, and soy sauce in a bowl.

Add cold water and ice cubes to the sauce mixture and stir until everything is dissolved.

Place the cooked noodles in a bowl, top with shredded cabbage and cucumber, and pour the cold broth over it.

Garnish with a hard-boiled egg and a sprinkle of sesame seeds.

Heat oil in a wok and fry sliced garlic and a generous amount of green onions.

Add sliced onion and pork. Stir-fry until the pork is cooked.

Add the ramyun soup powder and stir-fry to coat the ingredients.

Pour in 400ml of water, bring to a boil, then add the noodles and flakes.

When the noodles are 90% cooked, add the remaining 100ml of water and boil for a moment longer to finish.

Garnish with fresh sliced green onions before serving.

Boil water in a pot with chopped tomato and sliced onion. As it cooks, gently mash the tomatoes to release their juices.

Once boiling, add the ramyun soup powder, followed by the noodles.

Add sliced green onions, chili peppers for a kick, and a teaspoon of vinegar.

Gently pour a beaten egg into the pot, swirling it in. Do not stir, and let it cook for a moment.