Iwaizumi's Levelled-up Instant Ramen!

PREP TIME: 2 hr 30min | TOTAL TIME: 2hr 40min | SERVES: 2

INGREDIENTS INSTRUCTIONS

Ajitsuke Tamago

  • 1 Tbsp (15 ml) soy sauce
  • 1 Tbsp (15 ml) mirin
  • 4 Tbsp (60 ml) + 2 c (470 ml) water
  • 1 egg (50 g), chilled

Ramen

  • 1 Tbsp (15 ml) cooking oil
  • ½ c (100 g) ripe kimchi, chopped
  • 1 Tbsp (15 g) garlic, minced
  • ½ Tbsp (7 ml) gochujang/Korean red chili paste
  • ½ tsp (2.5 g) gochugaru/Korean chilli flakes (fine type)
  • 1 tsp (5 ml) soy sauce
  • 1 tsp (5 ml) sesame oil
  • ½ ramen broth powder packet
  • 2 c (470 ml) water
  • 1 block instant ramen noodle
  • 5 slices spam, cut to ~0.5 in (1 cm) or desired thickness
  • 1.4 oz. (40 g) enoki mushroom
  • 1 stalk green onion, to garnish
  • Optional, a pinch of white sesame seeds

Preparing Ajitsuke Tamago:

  1. In a ziploc bag, combine soy sauce, mirin, and 4 Tbsp (60 ml) water.
  2. In a pot, bring 2 c (470 ml) water to a rapid boil. Take out the egg from the refrigerator and slowly lower it to the boiling water with a ladle or slotted spoon. Immediately reduce heat to low, let the egg cook at a gentle simmer for 6-7 minutes.
  3. After 6-7 minutes, transfer the egg to a prepared bowl of ice water bath. Let cool for at least 3 minutes before peeling.
  4. Move the peeled egg into the sauce bag, sealing it tightly. Make sure that the egg is completely submerged in the marinate. Let it marinade for at least 5 hours or overnight in the refrigerator. The egg can last up to 4 days.

Cooking the ramen:

  1. In a large saucepan, heat up oil over medium heat. Add chopped kimchi and stir fry until fragrant.
  2. Add minced garlic, gochujang, gochugaru, soy sauce, sesame oil, ramen broth packet, and water. Bring to a boil.
  3. Add the instant noodle block into the boiling water. Reduce heat and let cook for 2-3 minutes.
  4. When the noodles are halfway done, add the spam slices and enoki mushrooms. Cover the saucepan halfway with the lid, and let simmer for another 3-4 minutes.
  5. As the ramen simmers, take the marinated egg out of the refrigerator. Divide the egg in half by cutting vertically across with a sharp knife.
  6. Remove the ramen from heat. Add the egg on top.
  7. Garnish with green onions and white sesame seeds. Serve!
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