Rajuk Recipe: Trying BTS Jung Kook’s Ramyeon Porridge

BTS Jung Kook’s rajuk recipe is a savoury mix of spicy Korean ramyeon and rice to make a ramen porridge. This isn’t the first time we’ve seen Jung Kook come up with ramen recipes that have ARMY fans going crazy.

Previously, we’ve tried his recipe for Bulguri (Buldak's Spicy Chicken Ramen with Neoguri Ramyun) and Shin Ramen Fried Rice. Both were so delicious, and his Rajuk recipe doesn’t disappoint either.

During his Spotify interview promoting his album Golden, he described Rajuk as one of his favourite ways to eat instant noodles. He made it sound so delicious we had to give it a try.

What does BTS Jung Kook’s ramyeon porridge taste like?

BTS Jung Kook’s ramyeon porridge tastes savoury, nutty, and spicy. Its texture resembles a risotto, as Jung Kook uses cooked rice with a small amount of water. It has a strong nutty fragrance, as Jung Kook adds his favourite perilla oil.

We originally thought Jung Kook’s ramen porridge would taste closer to a Chinese congee dish. However, as this is a quick recipe, you’re not supposed to cook the rice for too long. See our cooking tips below for our favourite tweaks to BTS Jung Kook’s ramen porridge recipe.

Overall the taste reminds us of adding rice to the leftover soup base in a budae jjigae (Korean army stew).

Jung Kook’s Ramen Porridge Ingredients

In BTS Jung Kook’s ramen porridge recipe, he uses the following ingredients:

• 500ml water
• 1 pack of ramyeon noodles (broken)
• ½ tablespoon of hot buldak sauce (optional)
• 1 crushed seaweed flakes
• Ramen seasoning packet
• 1 cup of konjac brown rice
• 1 tablespoon perilla oil
• Pinch of black pepper

In the interview, Jung Kook doesn’t mention which instant noodle pack he uses to make his recipe. However, given his love for Neoguri and Shin Ramyun, we’d guess it's one or the other. When we tried it out, we used the Neoguri.

You should use Korean seaweed flakes, which are slightly thinner than Japanese ones, for the seaweed flakes. However, BTS Jung Kook’s ramyeon recipe will still work with Japanese nori seaweed sheets. Just make sure to tear them up into small pieces.

Although we couldn’t get our hands on Konjac brown rice, as Jung Kook mentioned in his interview, we used white rice to soak up the soup. For a similar taste, we reckon brown rice would work even better.

Ramyeon porridge cooking tips

We love viral ramen recipes and adding our own twists to them. Here’s some of our favourite ways to spice up BTS Jung Kook’s original recipe.

Congee Texture

The original recipe will give you a texture that’s closer to risotto, with more of a bite to each whole rice grain and soft noodle strands. If you want a creamier soup base and softer texture to the grains, add the rice first with the seasoning packet and cook it for 15 minutes. Don’t add the crushed ramen until later.

Leaving the rice to boil in the soup base will slowly soften it and release starch, giving you a smoother soup base. We also like adding a few tablespoon of water to compensate for the evaporation.

Then, add your crushed ramen for the last 5 minutes. Our tweaked recipe gave us a soft rice texture with bouncy and firm instant noodles bits. The difference from the original recipe is delicious.

Changing Perilla Oil

We know BTS Jung Kook loves his perilla oil and is always looking for ways to add it to his dishes or favourite snacks. However, we tried replacing perilla oil with the same amount of sesame oil or chilli oil.

Sesame oil gave us a similar taste but slightly more oilier. Meanwhile, chilli oil added a nice kick. We don’t recommend adding chilli oil if you’re adding hot buldak sauce.

Let us know your thoughts on Jung Kook’s rajuk recipe and if you tried our recipe tweaks. Next up try making mayo ramen or our spicy cheese ramen. Make sure to subscribe to the Honest Food Talks YouTube Channel for more easy video tutorials.