Lim Sung-geun's Chives Ramen

• ramen 1 pack
• water 600g
• chives a handful
• bonito broth 2 tablespoons
• red chili pepper 1 piece

Recipe 🍳

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.

Recommended for 🙋

• ⭐Those who crave ramen late at night but worry about morning facial puffiness.
• ⭐People seeking a unique, refreshing-flavored premium ramen recipe.