Shepherd’s Purse Doenjang Potato Ramen by Chef “Baby Beast” from Culinary Class Wars/The Chef’s Ramen Recipe from the TV Show “I Live Alone”

 

Hello! I’m Hyeng Jipsa. (Roar 🐯)

Today, I tried making Shepherd’s Purse Doenjang Potato Ramen by Chef Kim Si-hyeon, also known as “Baby Beast,” from Culinary Class Wars 2, who appeared on the Korean TV show I Live Alone.

It’s incredibly simple, but it tastes like a bowl of doenjang stew made with fresh shepherd’s purse with ramen noodles added in.

The Korean flavor is seriously on another level.

Shepherd’s purse is a wild spring herb commonly used in Korean cooking.
It has a fresh, slightly bitter, earthy flavor similar to a mix of spinach and arugula.

Although shepherd’s purse is most commonly enjoyed in spring, winter naengi at this time of year in Korea is actually incredibly delicious!
Now, let me show you the recipe — let’s get started.

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🌿 Shepherd’s Purse Doenjang Potato Ramen

(1 serving · tablespoon measurements)

550 ml water

1 pack potato ramen

½ Tbsp doenjang (Korean soybean paste)
(preferably traditional doenjang / tojang)

1 Tbsp coarse gochugaru (Korean chili flakes)

70 g shepherd’s purse (naengi), washed and cut with scissors

½ Tbsp anchovy fish sauce

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I used Nongshim’s Potato Ramen for this recipe.
This is also the exact ramen Chef Kim Si-hyeon used.

Pour in 550 ml of water — the amount recommended by the developers on the package — and bring it to a boil.

Wash the shepherd’s purse several times to remove any dirt.
Split the thick roots in half, shake off excess water, then cut it into bite-size pieces with scissors.
Prepare about 70 g.

Next, the chef said to add 1 tablespoon of any doenjang you like.
However, I used ½ tablespoon of traditional doenjang (tojang), which was recommended to me, because it has a deeper flavor.
(Tojang is saltier than regular doenjang.)

Prepare:
½ Tbsp tojang (traditional doenjang)
½ Tbsp anchovy fish sauce
1 Tbsp coarse gochugaru (Korean chili flakes)

Measurements are based on a standard Korean rice spoon (tablespoon).

<Tojang is similar to traditional, farmhouse-style Korean doenjang — the kind of rich, deeply fermented paste often made by Korean grandmothers at home.>

When the water is boiling vigorously, add the seasoning packet and dried flakes, stirring well to dissolve.
Then add 1 tablespoon of doenjang (or ½ tablespoon of tojang) and mix until fully incorporated.

After the doenjang has completely dissolved, add the noodles.
Boil for about 2 minutes 30 seconds, gently separating the noodles with tongs as they cook.

Tasting the soup at this stage, I noticed that potato ramen already has a light beef shabu-shabu–style broth.
With the added doenjang, it tasted like shabu broth mixed with traditional soybean paste — rich, deeply savory, and reminiscent of homemade doenjang stew.

When about 30 seconds of cooking time remain, sprinkle 1 tablespoon of coarse gochugaru over the noodles and gently stir to combine.

Once the noodles are cooked (after about 2 minutes 30 seconds), add the chopped shepherd’s purse and simmer for 30 seconds more, completing the total cooking time of 3 minutes.
We’re almost finished — just one final step left!

Finally, add ½ tablespoon of anchovy fish sauce.
The smell instantly becomes warm and nostalgic — it makes me think of my grandmother.

(Filled with the fragrant aroma of winter shepherd’s purse)👽💚

<Lifting a bite of noodles… just because.>

Time to plate! (The noodles are getting soggy — hurry, Hyeng Jipsa! =3)

Lay down a strawberry table mat, place a cherry blossom plate on top, and set a pink bowl over it.
Add the shepherd’s purse doenjang potato ramen to the bowl.

The red chili pepper on top is just for decoration (and cuteness). (Rawr 🐯)

Now let’s invite today’s tasting buddy — Kirby from the stars!

So… how does it taste~~~?

"Oh… the crisp texture and fresh aroma of winter shepherd’s purse!

It tastes just like ramen added to a comforting bowl of shepherd’s purse doenjang soup.

A giant rolled omelet with ketchup would pair really well with this. Hehe."

— Kirby —

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It almost feels like one of those challenges from Culinary Class Wars where the theme is “soil,” and the finished dish actually tastes like earth — in the best possible way.
Shepherd’s purse naturally has a deep, earthy flavor, and this ramen recipe brings it out beautifully.

It really showcases the ingredient itself. (Wow… Kirby is speechless!)

A big ketchup-dipped rolled omelet would be the perfect side dish — highly recommended!

That’s it for today! I’ll say goodbye for now and see you in the next post.
Thank you so much for reading — bye-bye! ✨

< Rawr! You’ll come visit Hyeng Jipsa again, won’t you? 💚>

Recipe by Hyeng’s Jipsa Korean Food Blog
All photos and text are copyrighted. Please do not copy or repost without permission.