#1201
WED, SEP 25, 2024
Chef Ahn Sung-jae's Garlic Ramyeon
Notes
20240925 #breakfastdiary 1190, 19°C/mostly clear, 20 min exercise (M)
While Netflix's #CulinaryClassWars is making waves, I watched an interesting interview with judge Chef Ahn Sung-jae. Being Korea's first Michelin 3-star chef, you'd think everything came easily to him, but nothing in this world comes that easy.
Anyway, the whole-garlic ramyeon he casually made an appearance with on Baek Jong-won's YouTube channel caught my eye — a ramyeon recipe from a genuine Michelin 3-star chef, no less.
The garlic gives the broth a surprisingly savory depth, making for an appealing bowl of ramyeon.
One catch: if you're going to eat ramyeon for breakfast, do about 100 mountain climbers beforehand and fill your empty stomach with plenty of green vegetables like celery.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Cut the top off the whole garlic bulbs and roast in a 200°C (390°F) oven for 20 minutes.
- 02
Pour 500ml water into a pot, mash in the roasted garlic from step 1, and bring to a boil.
- 03
Add the ramyeon soup base and noodles, and cook to taste.
- 04
Plate the ramyeon and, for a fun bit of texture, top with the noodle crumbs left in the ramyeon bag.
- 05
It felt like something was missing, so I sliced up a red chili pepper and added it on top.
