Скачать или смотреть I spent 19 HOURS making INSTANT SHIN RAMYUN...

to make this nostalgic dish from scratch has been a lifelong goal of mine, and i've finally made it. also, hi YouTube, my name is h woo 👋

check out my instagram (@hwoo.lee) for more detailed recipes!   / hwoo.lee  
____________________________
chapters.
0:00 intro
0:46 broth
2:35 seasoning broth
2:49 tapioca ramen noodles
4:05 plating + finishing
4:31 conclusion
____________________________
RECIPE • SHIN RAMYUN BROTH/신라면

serves 8 • yields 1 gallon

721 g / ~1.5 lbs - 1 chicken carcass’s bones
1 lb - chicken feet
4 lb - pork neck bones
2 lb - fish heads (1 cod head and 1 salmon head)
30 g / 2x 6in squares - dashima or dried konbu
8 - dried shiitake mushrooms
2 - heads of garlic, halved crosswise
2 - onions, halved crosswise
1 - leek, halved, remove top
0.5 - korean napa cabbage

to taste:
0.5 cup - gochugaru (korean pepper flakes)
0.5 cup - soup soy sauce (or just regular soy sauce)
0.25 cup - yondu (optional)
2 tbsp - garlic, minced
salt
msg

method
preheat over to 500F
roast pork and chicken bones on two sheet pants for 30min, turning occasionally
remove chicken bones/feet, let cool in the fridge
place roasted pork bones in large stock pot with 4 gallons of water
over med-high heat, bring to a boil, then lower to a simmer for 6 hrs
*this needs to be a very very gentle simmer, do not cover pot with lid

add chicken bones/feet, simmer for another 4 hrs
add fish heads, dashima, shiitake, garlic, onions, leek, and cabbage, simmer for 1.5 hrs
you should end up with 1 gallon of broth, add more if need be
strain and discard broth’s solids
keep in refrigerator for up to 1 week, or re-boil broth to prolong shelf life, or freeze

add remaining ingredients to broth, tasting as you go if you need more salt or msg
____________________________
RECIPE • TAPIOCA RAMEN NOODLES

yields 4 portions

2 cups / 224 g - tapioca starch
0.75 tsp - fine sea salt
0.75 tsp - roasted barley tea powder (optional)
0.75 cup / 180 ml - boiling water (212F/100C)
2 cups / 250 g - all purpose flour
3 - large egg yolks
semolina/all-purpose flour for dusting
rolling pin
food processor or stand mixer w/ dough hook
pasta machine/pasta attachment

method
over a med heat, bring water to a simmer
set up a food processor or stand mixer with dough hook
combine/blend tapioca starch, salt, and barley powder
add boiling water to mixture, blend until mixture has cooled to a wet ball
let cool for 5 min
add all purpose flour and yolks
blend until it looks like breadcrumbs, about 1 min
the dough will look crumbly, the flour just needs time to rehydrate,
place mixture in plastic wrap, squeeze and knead into a ball
add more water in tbsp increments until it can be kneaded into a ball
knead while dough is in plastic for 3min, then let rest 30min
knead for another 3 min, then let rest for 1 hr
overtime, the dough will hydrate and become easier to knead, it’ll look uneven in texture, but it shouldn’t be crumbly or you’ll need to add more water

*you can make these noodles by hand, it’s just more elbow work

using a rolling pin, roll out dough into a rectangle thin enough to pass through the pasta machine (or continue with just a rolling pin if you don’t have a pasta roller)
pass through roller, then fold dough onto itself into thirds, and then pass through roller
repeat until dough is evenly colored and silky, about 5 times

pass dough through roller, increasing thinness setting with each pass
thin dough until 3mm thick, or the 3rd to thinnest setting (for my KitchenAid roller)

use the spaghetti cutter piece, cut your dough into ramen noodles
you can also do this with a knife, as long as you roll dough into the right thickness
generously dust with semolina or all purpose flour
portion into 4 nests, serve within 1 hr or freeze portions in individual bags until needed

bring a pot of water to a boil, place a sieve near the sink
heat ramen bowls by ladling hot boiling water in, and pouring out after 30sec
once boiling, drop ramen and gently loosen with chopsticks
if frozen, cook for 30sec before gently loosening with chopsticks
cook for 1 minute, exactly.
transfer ramen to the sieve, and rinse under cold water for 10sec
cold water rinses off starch and brings back the bounciness of the noodles
____________________________
SOY-MARINATED JAMMY EGGS

4 - large eggs
1 tbsp - salt
1 tsp - baking soda
1 tbsp - vinegar
0.5 cup - soy sauce
0.5 cup - mirin
0.5 cup - sake
0.5 cup - yondu (optional)

method
in a pot, boil 2 qts water, salt, baking soda, and vinegar over high heat
when it’s at a rapid boil, drop eggs in for 6min 24sec (i remember this by “6-2=4”
baking soda = easier to peel, vinegar = centers yolk
prepare an ice bath, and once eggs are done, immediately drop into ice for 5 min
peel, then place in a container with remaining ingredients
place a paper towel on top of the eggs to act as a “liquid lid” so all sides marinate
let eggs marinate for min. 4 hrs, preferably overnight

#ramen #instantramen #shinramyun #fromscratch #howto