Michelin Korean Chef's Baked Shin Ramyun

Steps

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1. 1
   Slice the onion into strips, slice the mushrooms thin, and cut the ham into strips. Set aside.
   ▶ ≈0:07
2. 2
   Heat oil in a pan, sauté the garlic until fragrant, then add the mushrooms and ham and stir-fry together.
   ▶ ≈0:53
3. 3
   Add the milk (about half the full amount is enough) along with the Shin Ramyun seasoning packet (start with about half to avoid over-salting), then add the ramyun noodles and simmer in the milk until the noodles soften and absorb flavor without the sauce splitting.
   ▶ ≈1:36
4. 4
   Continue cooking until the sauce reduces slightly but still keeps some moisture (don't reduce it completely dry, or it'll become too dry after baking), then turn off heat and transfer to a baking dish.
   ▶ ≈3:18
5. 5
   Cover the noodles generously with sliced cheese, enough that the filling is no longer visible.
   ▶ ≈3:40
6. 6
   Bake in a preheated oven for about 2–3 minutes until the cheese melts and browns — you don't need to bake until all the liquid is gone.
   ▶ ≈4:05
7. 7
   For an improved version, mix the sautéed toppings with heavy cream first, toss with the cooked noodles, then stir in Korean kimchi for extra flavor. Before baking, the noodles should still show visible sauce (about half submerged) so the finished dish stays moist rather than clumping into a hard mass once cooled.
   ▶ ≈5:55