Main ingredients 🥩
ramenchivesbonito brothred chili pepper
Lim Sung-geun's Chives Ramen
A healthy and refreshing chives ramen recipe that helps prevent facial swelling the next day
🙋 Recommended for
- ⭐ Those who crave ramen late at night but worry about morning facial puffiness
- ⭐ People seeking a unique, refreshing-flavored premium ramen recipe
Ingredients needed 🛒1 servings
- ramen 1 pack
- water 600g
- chives a handful
- bonito broth 2 tablespoons
- red chili pepper 1 piece
Recipe 🍳
- Cut the chives into pieces matching the ramen noodle length, separating the stems from the leaves.
- Slice the red chili pepper into diagonal strips.
- Bring 600g of water—more than usual—to a boil in a pot.
- Once boiling, add the ramen seasoning packet, the solid seasoning, and 2 tablespoons of bonito broth to adjust the flavor of the additional water.
- First, boil the tougher chive stems and red chili pepper.
- Add the ramen noodles and cook for 3 minutes 30 seconds to 4 minutes, depending on preference.
- When the noodles are cooked to the right consistency, remove them first and place them in a bowl.
- Add the chive leaves to the remaining broth and briefly cook until just wilted.
- Pour the cooked broth and chives over the noodles in the bowl to finish.
- Cut chives and red chili pepper into bite-sized pieces.
- Boil 600g of water with the ramen seasoning and 2 tablespoons of bonito broth.
- Add the chive stems, red chili pepper, and ramen noodles in order and cook.
- Transfer noodles to a bowl first, then briefly cook chive leaves in the broth before pouring over.
Cooking tips 💡
- Since chives absorb a lot of liquid, use 600g of water—more than the standard 500–550ml—and adjust seasoning with bonito broth for best results.
- The chive stems and leaves cook at different rates, so boil the firm stems with the noodles first, then briefly cook the tender leaves at the end for better texture.
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