Michelin-Style Roasted Garlic Ramen (Chef Ahn Sung Jae)

Elevate your instant noodles with this Michelin 3-star hack from Chef Ahn Sung Jae. A rich, cloudy broth infused with deeply roasted garlic takes classic Shin Ramen to a gourmet level.

Ingredients

• 1 whole garlic head
• 1 tbsp olive oil
• 100 g thinly sliced pork
• 1 pack Shin Ramen (noodles, veggie packet, and soup base)
• 1 handful fresh greens
• 1 egg

Instructions

1. 1Slice the garlic head

   

   Place a whole raw garlic head on a wooden cutting board and use a knife to carefully cut off the top section, exposing the raw cloves inside.

   Tip: Hold the garlic firmly to keep it steady while slicing off the top.
2. 2Pour olive oil over the garlic

   

   Place the trimmed garlic head onto a sheet of aluminum foil, drizzle olive oil generously over the exposed cloves, and roast it for 20 minutes.

   Tip: Ensure the oil seeps evenly into the cloves for better roasting results.
3. 3Boil the roasted garlic

   

   Use kitchen tongs to pick up the roasted, golden-brown garlic head and transfer it directly into a pot of boiling water. Cook it for another 10 minutes to flavor the broth.

   Tip: Handle the tender roasted garlic gently with tongs to prevent it from breaking apart before hitting the water.
4. 4Squeeze out the garlic cloves

   

   Lift the boiled garlic with a strainer and use chopsticks to gently separate and squeeze the softened garlic cloves out from their paper skins.

   Tip: Boiling softens the skins, making it much easier to separate the smooth garlic cloves.
5. 5Add pork slices and veggies

   

   Drop thin, raw slices of pork along with the ramens vegetable pack into the cloudy white garlic broth. Let them cook together for 5 minutes, then temporarily take the meat out.

   Tip: Slice the pork thinly so it cooks rapidly and absorbs the rich garlic flavor.
6. 6Cook the ramen noodles

   

   Drop the circular block of dried instant ramen noodles into the simmering pot of broth to cook them to an al dente texture for exactly 4 minutes.

   Tip: Cook the noodles for the recommended time to achieve the ideal al dente chewiness.
7. 7Add an egg to the ramen

   

   Add a handful of fresh greens and the Shin ramen flavor powder to the pot. Crack a fresh raw egg directly over the simmering noodles, allowing it to poach gently in the rich broth.

   Tip: Leave the yolk intact so you can dip your ingredients into it later.
8. 8Return the pork to the pot

   

   Take the previously cooked pork slices and place them back into the simmering pot of ramen. Let it cook for one final minute before serving directly in the pot.

   Tip: Reheating the pork in the broth for a short time keeps it tender and flavorful.

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