Solo Cooking God's Dried Anchovy Gomtang Ramen

Cooking tips 💡

• Dried anchovy kalguksu noodles take slightly longer to cook than sari gomtang noodles, so always add the dried anchovy kalguksu noodles first and boil them for about 30 seconds to 1 minute before adding the other noodles to ensure even texture.
• Using the pan with a hint of residual pork fat to boil the water allows the broth to absorb the rich pork aroma, resulting in a deep, authentic tonkotsu ramen-like flavor.
• Highly recommended for using leftover grilled pork belly and fresh greens when visiting guesthouses or camping sites—perfect for a next-day hangover remedy ramen.

Recommended for 🙋

• ⭐Those who want to impress at camping or guesthouse trips by turning leftover grilled meat into an extraordinary hangover ramen.
• ⭐People seeking the deep, rich, hearty flavor of Japanese-style tonkotsu ramen beyond regular instant ramen.