Can two Shin Ramyeon seasoning packets create legit bossam, or do they just dye the outside red? This method is all over Korean social media, so I had to test it properly.
What The Hack Actually Does
All I used was pork hind leg, water and two Shin Ramyeon seasoning packets. I pressure cooked it because I was too curious to wait. When it opened, the meat looked like normal suyuk, but the outside had that unmistakable Shin Ramyeon red. After resting, the slices were still juicy, which is the first check. The outside picks up a spicy instant-noodle umami, while the centre stays clean, like proper boiled pork.
What You Will Need
- 600g pork hind leg
- 1L water
- 2 Shin Ramyeon seasoning packets
How To Make It
- Add 1L of water into a pressure cooker.
- Mix in 2 Shin Ramyeon seasoning packets until dissolved.
- Add the pork hind leg into the seasoned water.
- Pressure cook until tender and fully cooked through.
- Release the pressure carefully, then remove the pork.
- Let it rest before slicing so it stays juicy.
- Slice and serve as bossam or suyuk with your usual sides.
The Honest Verdict
It works, but it is not magic. The flavour lives on the surface, not all the way through. Would I spend two packets on this every time? Probably not. But if you drop noodles into the leftover broth afterwards, then probably yes. That broth is the real bonus round.
Singapore Swaps
Shin Ramyeon is in every supermarket in Singapore. Pork hind leg is a wet-market cut, so ask the butcher for a lean piece suited to bossam.
FAQ
Does the seasoning reach the centre?
No. It seasons the surface and leaves the middle as clean boiled pork, which is what bossam should taste like anyway.
What do I do with the leftover broth?
Boil the Shin Ramyeon noodles in it. That is the version of this hack I would actually repeat.
