Katsuobushi Ramen: A Rich and Umami-Packed Noodle Soup
Far More Delicious Than Milk Ramen: Katsuobushi Ramen / Chef Choi Nak-young’s Secret Recipe
Here’s a special ramen recipe that was featured on TV, brought to you by Chef Choi Nak-young. The secret to its incredibly deep and rich broth, reminiscent of gourmet Japanese cuisine, lies in ‘katsuobushi’ (dried bonito flakes). While the original recipe includes sprouts, you can omit them if they’re hard to find, and it will still be wonderfully delicious. Prepare to experience a level of savory depth far beyond your average instant ramen with this recipe.
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Ramen Ingredients
- 1 Tbsp minced garlic
- 1 packet Shin Ramyun (or your preferred instant ramen)
- 350ml water
- 150ml milk
- 1 handful dried katsuobushi (bonito flakes) (approx. 5-10g)
Cooking Instructions
Step 1
First, mince 1 tablespoon of garlic finely and set it aside. Minced garlic plays a crucial role in adding depth of flavor. Using fresh garlic will enhance the taste even further.
Step 2
Now, prepare your pot. Pour 350ml of water into the pot, add the powder soup from the Shin Ramyun packet, and the 1 tablespoon of minced garlic you prepared. Turn the heat to medium and bring it to a boil.
Step 3
Once the water is boiling vigorously, carefully add the ramen noodles to the pot. Gently loosen the noodles as they cook to prevent them from sticking together.
Step 4
As the noodles start to soften and loosen, slowly pour in 150ml of milk. The milk will make the broth incredibly smooth and creamy, harmonizing beautifully with the savory notes of the katsuobushi. After adding the milk, continue to boil for about 2-3 minutes, or until the noodles are fully cooked.
Step 5
Carefully transfer the well-cooked ramen into a nice serving bowl. Finally, generously sprinkle 1 handful of dried katsuobushi over the top of the ramen. Watch as the flakes dance in the hot broth, releasing their wonderful aroma and flavor. Enjoy immediately for the best taste!
