Samyang Ramen Bread Experiment #ramenbread

I left it to the folks over at the Ramen Junkie Facebook group to pick which #ramenbread would be next for me. I really wanted to do something that incorporated a South Korean variety – last time I tried that though, it was a big fail as I tried to make flour with the noodles. I’ve learned that is definitely NOT the way to go, but using cooked noodles and bread flour in a good mix makes for a nice moist cake and crisp crust.  Well, here it is! Best loaf yet and infused with chashu, cheese, and egg. Let’s see what happens when I try to put a ton of stuff in a little loaf of bread with a big block of ramen in it!

Samyang Ramen Bread Experiment


Ramen bread need visual accompaniment!


  • 1 noodle block cooked and drained from Samyang Ramen
  • 5 sets of sachets from 5 packs of Samyang Ramen
  • 2 green onions, coarsely sliced
  • 3 sliced diced chashu
  • 2 eggs scrambled
  • 2 mozzarella sticks – sliced and frozen
  • 2 cups flour
  • 1 tbsp oil
  • 1 tsp sugar
  • 3/4 cup water + a LITTLE more
  • 1 1/4 tsp active dry yeast


  1. Add in water, oil, sugar, sachet contents, green onion. Add 1 cup flour, chashu, egg, and cooked noodles. Add second cup of flour and yeast
  2. Start bread machine on BASIC and LIGHT crust
  3. When it beeps, add a touch more water – enough for the dough ball to make that ‘splappy’ sound – maybe 1/8 cup.
  4. Add in sliced cheese – it will fold itself in
  5. Let it finish and you’ve got ramen bread!


Finished (click to enlarge). Took two slices and made a grilled cheese with mild cheddar, homemade chashu, and a little thin sliced green onion on top.

This bread was severely tasty stuff and this experiment was really great – the loaf rose very nicely. One thing to note is that this stuff is very salty – perhaps 4, maybe 3 sachets would work better for many. Five sachets equals 9,650mg sodium! But all in all, if you’re looking for tasty ramen bread, this did very well.

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