Kim Dae-seok's Sundubu Ramen

Name: Kim Dae-seok's Sundubu Ramen
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: ramen 1 pack; soft tofu 1 pack (400g); onion 1/4; green onion 12cm; green onion for garnish (green part) 20cm; chili oil 2 tablespoons; water 3 cups (600ml); anchovy fish sauce 1/2 tablespoon; egg 1

A hearty ramen with deep umami flavor, made by first sautéing green onions and onions without oil to develop a rich roasted aroma, then adding soft tofu and seasoning with anchovy fish sauce for a robust taste.

10 min Difficulty Easy Noodles & bunsik

Main ingredients

ramensoft tofuoniongreen onionegg

Ingredients needed 1 servings

ramen 1 pack

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soft tofu 1 pack (400g)

onion 1/4

green onion 12cm

green onion for garnish (green part) 20cm

chili oil 2 tablespoons

water 3 cups (600ml)

anchovy fish sauce 1/2 tablespoon

egg 1

Recipe

Cut 1/4 of an onion into thin strips, and chop the white part of 12cm of green onion and the green part for garnish (20cm) into small pieces.
Heat a dry pan or pot over high heat without oil, and sauté the sliced onion and chopped white part of green onion until golden brown, stirring constantly to avoid burning and developing a rich roasted aroma.
Once the vegetables are nicely browned, reduce the heat to medium, add 1 tablespoon of chili oil, and stir well to coat the vegetables and enhance their flavor.
Carefully pour in 3 cups (600ml) of water, bring back to high heat, then add the ramen powder and solid seasoning mix, and boil together.
When the broth begins to bubble vigorously, add the ramen noodles and gently stir to ensure even cooking.
When the noodles are about halfway cooked, add the entire pack of soft tofu and use a spoon to break it into bite-sized pieces.
As the tofu heats through, sprinkle 1/2 tablespoon of anchovy fish sauce around the tofu to enrich the broth with deep umami and balanced seasoning.
When the broth is bubbling evenly, add the reserved green onion and crack the egg on top.
Just before turning off the heat, drizzle another 1 tablespoon of chili oil around the edges and gently swirl to warm it up, finishing the dish.

Sauté onion and white part of green onion in a pot without oil until golden, then add 1 tablespoon of chili oil and stir briefly.
Add 600ml of water and ramen seasoning, bring to a boil, then add the noodles and cook.
When noodles are slightly cooked, add soft tofu and 1/2 tablespoon of anchovy fish sauce, then simmer briefly before topping with egg, remaining green onion, and 1 tablespoon of chili oil.

Cooking tips

Sauté onions and green onions without oil, stirring continuously to achieve a golden color without burning.
After adding soft tofu, use a spoon to break it into large chunks to maintain texture.
If the ramen tastes too bland, gradually add more anchovy fish sauce to adjust the seasoning.

Recommended for

Those seeking a rich, bold broth comparable to professional Chinese-style noodle restaurants, beyond regular instant ramen.
Fans of combining the subtle sweetness and clean finish of green onions and chili oil with ramen for a unique twist.
Anyone who enjoys creamy soft tofu and wants to elevate their ramen experience with a luxurious, distinctive bowl.

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Kim Dae-seok's Sundubu Ramen

Main ingredients 🥩

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Ingredients needed 🛒1 servings

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Tags

Ingredients needed 1 servings

Recipe

Cooking tips

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