Choi Kang-rok's Cuttlefish and Dried Persimmon Ramen
A signature ramen by Chef Choi Kang-rok that deepens flavor with tuna sauce and minced garlic, then amplifies richness with dried persimmon and chewy cuttlefish.
Ingredients needed 1 servings
Recipe
Cooking tips
- Loosening the noodles before adding the soup allows the broth to penetrate between each strand more effectively.
- Turning off the heat and quickly stirring the un-beaten egg in the pot results in a much smoother, richer broth.
Recommended for
- Those looking to move beyond ordinary ramen and enjoy a meal that feels more like a crafted dish.
- Anyone curious about Chef Choi Kang-rok’s signature, creative, and deeply savory broth technique.
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