Stir-Fried Ramen with Cabbage (Yangbaechu Bokkeum Ramyeon, 양배추 볶음 라면) is a quick Korean-style noodle dish that turns everyday instant ramyeon into something far more satisfying. Yangbaechu means cabbage, while bokkeum ramyeon refers to ramen that’s stir-fried instead of boiled, creating chewier noodles and deeper flavor.
In about 20 minutes, curly ramen noodles are tossed with sweet-and-spicy sauce, tender sautéed cabbage, and a swipe of creamy mayonnaise that softens the heat without dulling the punch. Toasted almonds add crunch, roasted seaweed brings savory depth, and a raw egg yolk melts into the noodles for extra richness. It’s the kind of late-night favorite that feels playful, comforting, and just indulgent enough—an easy way to turn pantry staples into a crave-worthy bowl you’ll want to make again.
Ingredients
Servings
2
Main Ingredients
- 1 pack of plain instant noodles (110 g)
- ⅕ head of cabbage (160 g), bite-sized
- 1 stalk of green onion (15 g), bite-sized
- 1 garlic clove (4 g), minced
- 1 egg
- 1 pack of plain instant noodles (110 g)
- ⅕ head of cabbage (160 g), bite-sized
- 1 stalk of green onion (15 g), bite-sized
- 1 garlic clove (4 g), minced
- 1 egg
Sauce / Seasoning
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (20 g) oyster sauce
- ½ Tbsp (6 g) sugar
- ½ Tbsp (3 g) gochugaru (chili powder)
- 1 tsp (5 ml) vinegar
- ¼ tsp (0.6 g) black pepper
- ½ Tbsp (25 g) gochujang (chili paste)
- 5 Tbsp (75 ml) water
- 1 Tbsp (15 ml) soy sauce
- 1 Tbsp (20 g) oyster sauce
- ½ Tbsp (6 g) sugar
- ½ Tbsp (3 g) gochugaru (chili powder)
- 1 tsp (5 ml) vinegar
- ¼ tsp (0.6 g) black pepper
- ½ Tbsp (25 g) gochujang (chili paste)
- 5 Tbsp (75 ml) water
Toppings
- 1 Tbsp (15 g) mayonnaise
- 1 Tbsp (10 g) sliced almonds
- 0.5 g dried seaweed (sushi nori)
- 1 Tbsp (15 g) mayonnaise
- 1 Tbsp (10 g) sliced almonds
- 0.5 g dried seaweed (sushi nori)
Instructions
- Cut the green onion and cabbage into bite-sized pieces.
- Separate the egg white and yolk, and set aside.
- In a small bowl, mix soy sauce, oyster sauce, sugar, gochugaru, vinegar, and black pepper to make the sauce.
- Bring water to a boil in a pot. Cook the instant noodles about 80% of the way.
- Rinse the noodles in ice water to maintain a firm texture, then drain in a colander.
- Toast the sliced almonds in a pan and lightly toast the seaweed sheets, then chop the seaweed into small pieces and set both aside.
- Heat oil in a pan and add the minced garlic, green onion, and cabbage. Cook until the cabbage starts to soften.
- Add the gochujang and stir-fry briefly. Add a splash of water and continue cooking until the cabbage is nearly tender.
- Add the egg whites and scramble them with the cabbage.
- Once the cabbage is slightly translucent, add the cooked noodles and pour in the prepared sauce.
- Stir-fry everything together until the noodles and cabbage are evenly coated and heated through.
- Transfer the stir-fry to a serving plate, then drizzle mayonnaise on top and sprinkle with toasted almond slices and chopped seaweed as toppings.
- Place the egg yolk on top. When eating, break the yolk for extra flavor.
- Cut the green onion and cabbage into bite-sized pieces.
- Separate the egg white and yolk, and set aside.
- In a small bowl, mix soy sauce, oyster sauce, sugar, gochugaru, vinegar, and black pepper to make the sauce.
- Bring water to a boil in a pot. Cook the instant noodles about 80% of the way.
- Rinse the noodles in ice water to maintain a firm texture, then drain in a colander.
- Toast the sliced almonds in a pan and lightly toast the seaweed sheets, then chop the seaweed into small pieces and set both aside.
- Heat oil in a pan and add the minced garlic, green onion, and cabbage. Cook until the cabbage starts to soften.
- Add the gochujang and stir-fry briefly. Add a splash of water and continue cooking until the cabbage is nearly tender.
- Add the egg whites and scramble them with the cabbage.
- Once the cabbage is slightly translucent, add the cooked noodles and pour in the prepared sauce.
- Stir-fry everything together until the noodles and cabbage are evenly coated and heated through.
- Transfer the stir-fry to a serving plate, then drizzle mayonnaise on top and sprinkle with toasted almond slices and chopped seaweed as toppings.
- Place the egg yolk on top. When eating, break the yolk for extra flavor.
Watch and Follow Along
Watch How to Make Stir-Fried Ramen with Cabbage
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Chewy, stir-fried noodles – The ramen is briefly boiled, rinsed in cold water to remove excess starch, then stir-fried in one pan with sauce. This extra step creates springy, chewy noodles with far more texture than standard soup-style ramen.
- Chewy, stir-fried noodles – The ramen is briefly boiled, rinsed in cold water to remove excess starch, then stir-fried in one pan with sauce. This extra step creates springy, chewy noodles with far more texture than standard soup-style ramen.
- Sweet, spicy, and creamy balance – A punchy sweet-and-spicy sauce is softened with a touch of mayonnaise, adding richness while keeping the heat in check. The result is bold but balanced, never overwhelming.
- Sweet, spicy, and creamy balance – A punchy sweet-and-spicy sauce is softened with a touch of mayonnaise, adding richness while keeping the heat in check. The result is bold but balanced, never overwhelming.
- Quick, one-pan friendly – Once the noodles are cooked, everything comes together in a single pan. From start to finish, the dish is ready in about 20 minutes—perfect for busy nights or low-effort comfort cooking.
- Quick, one-pan friendly – Once the noodles are cooked, everything comes together in a single pan. From start to finish, the dish is ready in about 20 minutes—perfect for busy nights or low-effort comfort cooking.
- Toppings that add contrast – Toasted almonds bring crunch, roasted seaweed adds savory depth, and a raw egg yolk melts into the noodles for extra richness. Each element adds texture without complicating the recipe.
- Toppings that add contrast – Toasted almonds bring crunch, roasted seaweed adds savory depth, and a raw egg yolk melts into the noodles for extra richness. Each element adds texture without complicating the recipe.
- Simple ingredients, big payoff – Made with affordable pantry staples and fresh cabbage, this recipe delivers maximum flavor with minimal cost or effort—easy to make, easy to love.
- Simple ingredients, big payoff – Made with affordable pantry staples and fresh cabbage, this recipe delivers maximum flavor with minimal cost or effort—easy to make, easy to love.
Ingredient Swaps & Substitutions
- Mayonnaise – Regular or vegan mayonnaise both work to add creaminess and soften the heat. If you prefer a sharper, spicier finish, you can skip it entirely—the sweet and spicy sauce still delivers plenty of flavor on its own.
- Mayonnaise – Regular or vegan mayonnaise both work to add creaminess and soften the heat. If you prefer a sharper, spicier finish, you can skip it entirely—the sweet and spicy sauce still delivers plenty of flavor on its own.
- Eggs – The raw egg yolk is optional. For a lighter or more kid-friendly version, you can scramble the egg whites separately or omit the egg altogether while keeping the noodles rich and satisfying.
- Eggs – The raw egg yolk is optional. For a lighter or more kid-friendly version, you can scramble the egg whites separately or omit the egg altogether while keeping the noodles rich and satisfying.
- Nuts – Toasted almonds can be replaced with walnuts, cashews, or pecans. Each brings a slightly different crunch and nutty depth, so use what you have on hand.
- Nuts – Toasted almonds can be replaced with walnuts, cashews, or pecans. Each brings a slightly different crunch and nutty depth, so use what you have on hand.
- Seaweed – Roasted seaweed adds umami and texture but isn’t essential. Slice and toast gimbap seaweed (sushi nori), crumble seasoned Korean seaweed straight from the package, or skip it for a simpler finish.
- Seaweed – Roasted seaweed adds umami and texture but isn’t essential. Slice and toast gimbap seaweed (sushi nori), crumble seasoned Korean seaweed straight from the package, or skip it for a simpler finish.
- Noodles – Plain instant noodles work best for this recipe. Korean-style ramen noodles cook quickly, hold their chew when stir-fried, and absorb the sauce well. Other instant or fresh noodles can be used—just adjust boiling time to achieve a springy texture.
- Noodles – Plain instant noodles work best for this recipe. Korean-style ramen noodles cook quickly, hold their chew when stir-fried, and absorb the sauce well. Other instant or fresh noodles can be used—just adjust boiling time to achieve a springy texture.
Tips & Tricks
1. Cooking the noodles
- Boil the ramen noodles until about 80% cooked, then finish them in the pan with the sauce. Rinsing briefly in ice-cold water removes excess surface starch, helping the noodles stay springy and separate rather than clumping during stir-frying.
- Boil the ramen noodles until about 80% cooked, then finish them in the pan with the sauce. Rinsing briefly in ice-cold water removes excess surface starch, helping the noodles stay springy and separate rather than clumping during stir-frying.
2. Control the heat
- Gochujang burns easily, so keep the heat at medium to medium-low. If the sauce tightens or sticks, add a small splash of water to loosen it and prevent scorching while keeping the flavors balanced.
- Gochujang burns easily, so keep the heat at medium to medium-low. If the sauce tightens or sticks, add a small splash of water to loosen it and prevent scorching while keeping the flavors balanced.
3. Adjust the spice level
- Dial the heat up or down by adjusting the amount of gochujang or gochugaru (Korean chili powder). For a milder version—especially when cooking for kids—reduce the chili and balance with a touch of soy sauce and sugar rather than removing the spice entirely.
- Dial the heat up or down by adjusting the amount of gochujang or gochugaru (Korean chili powder). For a milder version—especially when cooking for kids—reduce the chili and balance with a touch of soy sauce and sugar rather than removing the spice entirely.
4. Keep cleanup simple
- Rinse the noodles after boiling and rely on a single pan for stir-frying. This streamlined approach saves time, minimizes dishes, and keeps the cooking process relaxed and weeknight-friendly.
- Rinse the noodles after boiling and rely on a single pan for stir-frying. This streamlined approach saves time, minimizes dishes, and keeps the cooking process relaxed and weeknight-friendly.
Storage Ideas
- Best enjoyed fresh – This stir-fried ramen is at its best right after cooking, when the noodles are still springy and glossy. As it sits, the noodles continue absorbing the sauce, which softens their texture and dulls that signature chewy bite.
- Best enjoyed fresh – This stir-fried ramen is at its best right after cooking, when the noodles are still springy and glossy. As it sits, the noodles continue absorbing the sauce, which softens their texture and dulls that signature chewy bite.
- Not ideal for storing – Refrigerating or freezing stir-fried ramen isn’t recommended. Once chilled and reheated, the noodles lose elasticity and the sauce-to-noodle balance breaks down. For the best texture and flavor, it’s better to cook only what you plan to eat and enjoy it fresh from the pan.
- Not ideal for storing – Refrigerating or freezing stir-fried ramen isn’t recommended. Once chilled and reheated, the noodles lose elasticity and the sauce-to-noodle balance breaks down. For the best texture and flavor, it’s better to cook only what you plan to eat and enjoy it fresh from the pan.
What to Serve With
- Pickles & kimchi – Crunchy pickles like danmuji (pickled radish), white kimchi, lightly pickled cabbage, or cucumber pickles pair naturally with spicy stir-fried ramen. Their acidity refreshes the palate and softens the heat, making each bite of the noodles feel balanced rather than overwhelming.
- Pickles & kimchi – Crunchy pickles like danmuji (pickled radish), white kimchi, lightly pickled cabbage, or cucumber pickles pair naturally with spicy stir-fried ramen. Their acidity refreshes the palate and softens the heat, making each bite of the noodles feel balanced rather than overwhelming.
- Simple soups – Light soups such as miso soup, a clear vegetable broth, or a mild Japanese-style simmered broth add warmth without competing with the bold flavors of the noodles. A small bowl on the side helps round out the meal, especially for a relaxed weekend dinner.
- Simple soups – Light soups such as miso soup, a clear vegetable broth, or a mild Japanese-style simmered broth add warmth without competing with the bold flavors of the noodles. A small bowl on the side helps round out the meal, especially for a relaxed weekend dinner.
- Rice balls or kimbap – Mini kimbap or onigiri-style rice balls make a comforting companion to stir-fried ramen. Filled with tuna, egg, or lightly seasoned meat, they provide contrast and help mellow the spice, turning the noodles into a more complete, satisfying meal.
- Rice balls or kimbap – Mini kimbap or onigiri-style rice balls make a comforting companion to stir-fried ramen. Filled with tuna, egg, or lightly seasoned meat, they provide contrast and help mellow the spice, turning the noodles into a more complete, satisfying meal.
- Refreshing drinks – Sparkling citrus drinks or lightly sweetened sodas cut through the richness and spice, while milk or yogurt-based drinks offer a cooling, soothing counterpoint. Both options work especially well with sweet-and-spicy noodle dishes.
- Refreshing drinks – Sparkling citrus drinks or lightly sweetened sodas cut through the richness and spice, while milk or yogurt-based drinks offer a cooling, soothing counterpoint. Both options work especially well with sweet-and-spicy noodle dishes.
- Fresh salads – A crisp salad dressed with citrus or a light vinegar adds brightness and texture alongside the noodles. Simple greens, romaine, or shredded carrot salads keep the meal feeling fresh and balanced without stealing focus from the ramen.
- Fresh salads – A crisp salad dressed with citrus or a light vinegar adds brightness and texture alongside the noodles. Simple greens, romaine, or shredded carrot salads keep the meal feeling fresh and balanced without stealing focus from the ramen.
FAQ
1. Are ramen and ramyeon the same?
- Not exactly. Ramen typically refers to Japanese-style noodles, often fresh or dried, served in a broth flavored with soy sauce, miso, or pork-based stock. Ramyeon is the Korean term for instant noodles, which are usually fried and paired with powdered seasoning packets. This recipe uses Korean instant noodles and stir-fries them with cabbage and a sweet-spicy sauce for a bold, satisfying noodle dish rather than a soup.
- Not exactly. Ramen typically refers to Japanese-style noodles, often fresh or dried, served in a broth flavored with soy sauce, miso, or pork-based stock. Ramyeon is the Korean term for instant noodles, which are usually fried and paired with powdered seasoning packets. This recipe uses Korean instant noodles and stir-fries them with cabbage and a sweet-spicy sauce for a bold, satisfying noodle dish rather than a soup.
2. Can I make it without cabbage?
- Yes. If you’re short on time or ingredients, you can skip the cabbage and focus on the noodles and sauce. Just reduce the sauce slightly so the noodles don’t turn overly salty. You’ll still get a quick, flavorful stir-fried noodle dish with plenty of kick.
- Yes. If you’re short on time or ingredients, you can skip the cabbage and focus on the noodles and sauce. Just reduce the sauce slightly so the noodles don’t turn overly salty. You’ll still get a quick, flavorful stir-fried noodle dish with plenty of kick.
3. How can I make it spicier?
- Increase the heat by adding more gochujang or gochugaru, or finish with thinly sliced Cheongyang chili for extra sharpness. Adjust gradually so the spice enhances the flavor without overpowering the noodles.
- Increase the heat by adding more gochujang or gochugaru, or finish with thinly sliced Cheongyang chili for extra sharpness. Adjust gradually so the spice enhances the flavor without overpowering the noodles.
4. Can I mix the sauce with the noodles in advance?
- It’s best not to. Mixing the sauce too early allows the noodles to absorb moisture and lose their chewy, stir-fried texture. For the best bite, toss the noodles with the sauce right before serving.
- It’s best not to. Mixing the sauce too early allows the noodles to absorb moisture and lose their chewy, stir-fried texture. For the best bite, toss the noodles with the sauce right before serving.
5. How can I enjoy it as a fusion-style dish?
- Try adding sliced cheese or shredded mozzarella on top while the noodles are hot. The melted cheese softens the spice and adds a creamy, indulgent layer that pairs surprisingly well with sweet-and-spicy flavors.
- Try adding sliced cheese or shredded mozzarella on top while the noodles are hot. The melted cheese softens the spice and adds a creamy, indulgent layer that pairs surprisingly well with sweet-and-spicy flavors.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Cut the green onion and cabbage into bite-sized pieces.
- Cut the green onion and cabbage into bite-sized pieces.
- Separate the egg white and yolk, and set aside.
- Separate the egg white and yolk, and set aside.
Step 2
- In a small bowl, mix soy sauce, oyster sauce, sugar, gochugaru, vinegar, and black pepper to make the sauce.
- In a small bowl, mix soy sauce, oyster sauce, sugar, gochugaru, vinegar, and black pepper to make the sauce.
Step 3
- Bring water to a boil in a pot. Cook the instant noodles about 80% of the way.
- Bring water to a boil in a pot. Cook the instant noodles about 80% of the way.
- Rinse the noodles in ice water to maintain a firm texture, then drain in a colander.
- Rinse the noodles in ice water to maintain a firm texture, then drain in a colander.
Step 4
- Toast the sliced almonds in a pan and lightly toast the seaweed sheets, then chop the seaweed into small pieces and set both aside.
- Toast the sliced almonds in a pan and lightly toast the seaweed sheets, then chop the seaweed into small pieces and set both aside.
Step 5
- Heat oil in a pan and add the minced garlic, green onion, and cabbage. Cook until the cabbage starts to soften.
- Heat oil in a pan and add the minced garlic, green onion, and cabbage. Cook until the cabbage starts to soften.
Step 6
- Add the gochujang and stir-fry briefly. Add a splash of water and continue cooking until the cabbage is nearly tender.
- Add the gochujang and stir-fry briefly. Add a splash of water and continue cooking until the cabbage is nearly tender.
- Add the egg whites and scramble them with the cabbage.
- Add the egg whites and scramble them with the cabbage.
Step 7
- Once the cabbage is slightly translucent, add the cooked noodles and pour in the prepared sauce.
- Once the cabbage is slightly translucent, add the cooked noodles and pour in the prepared sauce.
- Stir-fry everything together until the noodles and cabbage are evenly coated and heated through.
- Stir-fry everything together until the noodles and cabbage are evenly coated and heated through.
Step 8
- Transfer the stir-fry to a serving plate, then drizzle mayonnaise on top and sprinkle with toasted almond slices and chopped seaweed as toppings.
- Transfer the stir-fry to a serving plate, then drizzle mayonnaise on top and sprinkle with toasted almond slices and chopped seaweed as toppings.
- Place the egg yolk on top. When eating, break the yolk for extra flavor.
- Place the egg yolk on top. When eating, break the yolk for extra flavor.
Korean Stir-Fried Ramen with Cabbage | Creamy Sweet & Spicy
Try this less-spicy, creamy Buldak-style Korean stir-fried ramen with cabbage, drizzled with mayo for a perfect balance of flavor. Ready in just 20 minutes, this quick meal is easy and customizable.
Ingredients
Equipment
Method
- Cut the green onion and cabbage into bite-sized pieces.
- Separate the egg white and yolk, and set aside.
- In a small bowl, mix soy sauce, oyster sauce, sugar, gochugaru, vinegar, and black pepper to make the sauce.
- Bring water to a boil in a pot. Cook the instant noodles about 80% of the way.
- Rinse the noodles in ice water to maintain a firm texture, then drain in a colander.
- Toast the sliced almonds in a pan and lightly toast the seaweed sheets, then chop the seaweed into small pieces and set both aside.
- Heat oil in a pan and add the minced garlic, green onion, and cabbage. Cook until the cabbage starts to soften.
- Add the gochujang and stir-fry briefly. Add a splash of water and continue cooking until the cabbage is nearly tender.
- Add the egg whites and scramble them with the cabbage.
- Once the cabbage is slightly translucent, add the cooked noodles and pour in the prepared sauce.
- Stir-fry everything together until the noodles and cabbage are evenly coated and heated through.
- Transfer the stir-fry to a serving plate, then drizzle mayonnaise on top and sprinkle with toasted almond slices and chopped seaweed as toppings.
- Place the egg yolk on top. When eating, break the yolk for extra flavor.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
