Volcano-Style Spicy Tonkotsu Ramen

Often called "hell ramen" for its fiery red broth, this spicy tonkotsu combines rich pork bone soup with a homemade garlic and gochugaru chili paste. Finished with Hakata noodles and a mountain of fresh scallions.

Ingredients

• 300 ml tonkotsu broth
• 1 portion Hakata thin noodles
• 1 tbsp salt tare
• 1 tsp garlic powder
• 1 tbsp Korean chili powder (gochugaru)
• 1 tsp sweet bean sauce
• 1 tsp doubanjiang
• 1 tsp white sugar
• 12 tsp MSG
• 2 tbsp salad oil
• 1 clove garlic
• 20 ml chili oil
• 2 slices char siu
• 1 whole soft-boiled egg
• 1 handful shredded scallions
• to taste wakame seaweed
• 1 pinch crushed hazelnuts

Instructions

1. 1Prepare the garlic

   

   Begin by preparing the minced garlic, which is a key ingredient for the spicy chili sauce. Use a ceramic grater to grate the peeled garlic clove into a fine, juicy paste.

   Tip: Using a grater instead of chopping with a knife helps release more of the garlics natural oils and juices.
2. 2Measure the chili powder

   

   Place a metal mixing bowl on a digital scale and add the bright red Korean chili powder. Using a scale ensures precise ratios for the perfect balance of heat and flavor in the sauce.

   Tip: Korean chili powder (gochugaru) provides a vibrant red color and a sweet, smoky heat without being overwhelmingly spicy.
3. 3Add sauce ingredients

   

   To the chili powder, add the freshly grated garlic, sweet bean sauce, white sugar, MSG, and doubanjiang. Pour in the salad oil, which will bind all the dry spices and wet aromatics together.

   Tip: Store this prepared chili sauce in a sealed container in the refrigerator; it will keep for a long time and the flavors will meld and deepen overnight.
4. 4Blend the chili paste

   

   Using a spatula, thoroughly stir the mixture until all the ingredients are fully incorporated. You should be left with a thick, dark red, and intensely flavorful chili paste.

   Tip: Make sure to scrape the sides of the bowl so no dry powder is left behind.
5. 5Add the tare seasoning

   

   To assemble the ramen, start by preparing the base of the soup. Pour the liquid salt tare seasoning from its bottle into a ladle, and then add it to the bottom of an empty white serving bowl.

   Tip: Tare is the concentrated flavor base of the ramen; measuring it carefully ensures the final broth is perfectly seasoned.
6. 6Assemble the bowl seasonings

   

   To prepare the ramen bowl, add your salt tare and garlic powder to the bottom. Then, scoop in a generous spoonful of the homemade chili sauce you prepared earlier.

   Tip: Adjust the amount of chili sauce depending on your desired spice level for the hell ramen.
7. 7Pour the Tonkotsu Broth

   

   With the flavor base ready at the bottom of your serving bowl, carefully pour in about 300cc of hot, milky white tonkotsu broth over the seasonings.

   Tip: Ensure your tonkotsu broth is piping hot before pouring to properly dissolve the dense chili sauce and release its full fiery aroma.
8. 8Whisk the broth

   

   Vigorously stir the mixture with a small spoon or whisk. Make sure the chili sauce and tare are completely dissolved into the hot liquid without any clumps remaining.

   Tip: Stirring thoroughly ensures the chili oil emulsifies smoothly with the rich tonkotsu, creating a uniform, creamy, and vibrantly spicy soup base.
9. 9Add the noodles

   

   Cook the Hakata thin noodles until they reach your preferred firmness. Lift them from the boiling water with a wire mesh strainer, drain thoroughly, and gently fold them directly into the hot, spicy broth.

   Tip: Make sure to shake off as much excess water as possible from the noodles so you dont dilute the flavorful tonkotsu broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions