Shin Ramyun Rice (Rabab) | Pot-Cooked Ramyun Rice Recipe

Ramen and rice are a classic combo in Korea, but today’s recipe takes it one step further.This is Shin Ramyun Rice, also known as Rabab — rice cooked directly with ramyun seasoning and noodles in one pot.

Instead of eating rice and ramen separately,

👉 you cook them together from the start, creating a deeper, richer flavor.
It’s simple, comforting, and perfect for a quick meal or late-night food.

 

 

🥄 Ingredients (1 serving)

• 1 cup rice, soaked for 30 minutes
• 1 pack Shin Ramyun
• Sesame oil, to taste
• Roasted seaweed (gim or seaweed flakes)
• Water

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🍲 How to Make Shin Ramyun Rice

1️⃣ Soak the rice
Soak 1 cup of rice for about 30 minutes, then drain.

2️⃣ Add rice and water
Place the soaked rice in a pot.
Pour in water until it reaches about 1.5 cm above the rice.
Add the ramyun seasoning packet and dried vegetable flakes.

3️⃣ Boil
Cook over medium heat.
When the water starts to reduce slightly, add the ramyun noodles.

4️⃣ Steam
Cover with a lid, lower the heat, and let it steam for about 10 minutes.

5️⃣ Finish
Open the lid and gently mix the noodles and rice together.
Drizzle with sesame oil and top with crushed roasted seaweed.

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💡 Tips for the Best Ramyun Rice

• Don’t add the noodles too early — they can get mushy
  → Add them when the water has slightly reduced
• Using seasoned seaweed adds extra umami and flavor
• If it’s too spicy, simply use a little less seasoning powder

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🍜 Final Thoughts

This Shin Ramyun Rice is more filling than regular ramen and more exciting than plain rice.
It’s spicy, comforting, and incredibly satisfying with minimal effort.

 

I’ll be sharing more recipes in the Shin Ramyun Recipe Series,
so stay tuned for different ramyun hacks and variations!