Chilled Korean-style ramen
Yeung Man Cooking · ♥ 3K likes · 63.1K views · 10 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ cup cane sugar
- 1 cup water
- 2 tsp salt
- 2 tbsp dark miso paste
In a small saucepan on medium heat combine a quarter cup cane sugar, one cup water, two teaspoons salt and two tablespoons dark miso paste.
Quick homemade gochujang
- ½ cup gochugaru
Add half a cup of gochugaru and stir continuously to dissolve the miso paste, cooking a couple of minutes.
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
Stir in two tablespoons rice vinegar and two tablespoons toasted sesame oil, turn off the heat and stir well. Keep the rest refrigerated up to a few weeks.
- 1½ cups veggie stock
- 5 g kombu
Bring a pot of water to boil for the noodles. In another pot add one and a half cups of veggie stock and five grams of kombu, cover and bring to a boil on medium-high.
- 90 g noodles
Cook the noodles to package instructions, about four minutes, stirring occasionally, then strain and rinse them in cold water to stop the cooking.
- 1 tbsp gochujang
- 1 tsp cane sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sake
- 1 whole chili pepper
In the ramen bowl whisk one generous tablespoon gochujang, one teaspoon cane sugar, two tablespoons soy sauce, one tablespoon rice vinegar, one tablespoon sake and one optional finely chopped chili pepper.
- ice cubes
Remove the kombu, pour the boiling stock into the bowl, add a few ice cubes and whisk, then a few more while it is still warm, without adding so many that the broth dilutes.
- ½ cup napa cabbage
- 45 g gnocchi mushrooms
- cilantro
- green onion
Add about half a cup of finely chopped napa cabbage, then the noodles, then assemble the vegetables: about 45 g mushrooms, a few sprigs of cilantro, freshly chopped green onion.
Assembling the toppings