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3 Best TikTok Ramen Hacks

5 from 1 vote
My 3 favourite TikTok instant ramen hacks: creamy Kewpie mayo ramen, chilli oil ramen, and rose rabokki.
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Prep Time 15 minutes
Servings: 1 each
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

Creamy Kewpie mayo ramen
  • 1 pack your favourite ramen I used Shin kimchi ramen
  • 1 tbsp Kewpie mayo
  • 1 egg yolk
  • 2 garlic cloves minced
  • 1 spring onion green part only, sliced
  • sesame seeds to serve
Chilli oil ramen
  • 1 pack your favourite ramen I used Shin kimchi ramen
  • 2 tsp sesame seeds
  • ⅛ tsp white pepper
  • 1 spring onion finely chopped, white and green part separated
  • 2 garlic cloves minced
  • 1 tsp sugar
  • ½ tsp chilli flakes
  • 3 tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp rice vinegar or Chinese black vinegar
Rose rabokki
  • 2 tsp vegetable oil
  • 2 garlic cloves minced
  • 1 spring onion, finely chopped white and green part separated
  • 1 pack your favourite ramen I used Shin kimchi ramen
  • 1 cup Korean rice cakes rinsed and drained
  • 1½ tsp gochujang
  • ½ tsp gochugaru optional, if you like spice
  • ⅓ cup water
  • ½ tsp soy sauce
  • ½ tsp sesame oil
  • ½ cup milk
  • 3 tbsp double cream
  • ½ cup shredded mozzarella

Method
 

Creamy Egg Ramen
  1. Add the egg yolk, mayonnaise, seasoning packet (don't add it all if you don't want it too salty), and garlic to a heat-proof bowl. Whisk together until well combined.
  2. Cook your ramen in 500 ml of water until al dente. Reserve half of the ramen water before draining.
  3. Add a ladleful of the ramen water to the egg mix and whisk until combined. For a soupier broth, add the remaining reserved water.
  4. Stir the drained noodles into the broth.
  5. Serve garnished with the spring onion and sesame seeds.
Chilli oil ramen
  1. Cook your ramen until just al dente - I like to cook them for 1 minute less than suggested by the packet instructions. Drain. Meanwhile, prepare the chilli oil.
  2. Into a heat-proof bowl add in the 1-2 tsp of the ramen seasoning packet, sesame seeds, white pepper, spring onion (white part only), garlic, sugar, and chilli flakes.
  3. Heat the vegetable oil in a pan until very hot. Pour the hot oil over your ingredients.
  4. Stir in the sesame oil, both soy sauces, and vinegar. Add in the noodles and toss to combine.
  5. Serve garnished with the green part of the spring onion.
Rose rabokki
  1. Cook your ramen noodles until just before al dente, I recommend cooking them for 1 minute less than suggested by the packet instructions. Drain and rinse with cold water.
  2. Heat your oil in a medium frying pan over a medium heat. Add in the spring onion (white part only) and garlic and cook for 30 seconds.
  3. Pour in the water, gochugaru, gochujang, seasoning packet (I recommend using ¼-½ so it's not too salty), sesame oil, and soy sauce. Mix until combined.
  4. Lower the heat and stir through the milk and cream.
  5. Add in the rice cakes and simmer gently, stirring often, until the rice cakes are squishy and the sauce has thickened, around 7-8 minutes. If the sauce is too thick (or you want a soupier consistency), add more water.
  6. Stir through the noodles and sprinkle over the mozzarella and the green part of the spring onion.
  7. Cover the pan for 2-3 minutes to allow the cheese to melt. Serve immediately, enjoy!