Creamy Chili Oil Ramen
Creamy Chili Oil Ramen
Ingredients
For the Chili Oil
- 8 tablespoons gochugaru pepper
- 4 tablespoons sesame seeds
- 10 garlic cloves, minced
- 10 scallions, chopped small
- 10 tablespoons neutral oil, such as peanut oil
For the Ramen Sauce
- 4 egg yolks
- 4 tablespoons kewpie mayonnaise
- 6 tablespoons soy sauce
- 6 teaspoons mushroom powder
- 1 1/3 cups noodle water, reserved from cooking noodles
For the Ramen
- 4 servings ramen noodles
For the Toppings
- 4 eggs
- 8 inari age, (fried tofu skin)
- 4 cups bok choy, chopped
- 1/4 cup water, for steaming bok choy, as needed
Instructions
- 1
In a heatproof bowl, combine the gochugaru pepper, sesame seeds, minced garlic cloves, and chopped scallions for the chili oil.
⏱️ 5 min
- 2
Heat the neutral oil in a small saucepan until it reaches 350°F. Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 3
Carefully pour the hot oil over the ingredients in the bowl. Stir immediately for 5-10 seconds to combine. Let the chili oil rest and cool slightly.
⏱️ 10 min
- 4
To the prepared chili oil in the bowl, add the egg yolks, kewpie mayonnaise, soy sauce, and mushroom powder. Mix thoroughly until a creamy sauce forms.
⏱️ 5 min
- 5
Cook the ramen noodles according to package directions. Before draining, reserve 1 1/3 cups of the hot noodle water.
⏱️ 5 min
- 6
While the noodles are cooking, prepare the toppings. Heat a large pan over medium heat. Fry the eggs to your desired doneness (a runny yolk is recommended for ramen).
⏱️ 3 min
- 7
Add the chopped bok choy to the pan with the frying eggs. Add about 1/4 cup of water and cover the pan to steam the bok choy until tender-crisp.
⏱️ 2 min
- 8
Add the reserved hot noodle water to the ramen sauce base and mix thoroughly until well combined and creamy.
⏱️ 2 min
- 9
Drain the cooked ramen noodles and add them directly to the bowl with the creamy chili oil sauce. Stir well to coat all the noodles.
⏱️ 2 min
- 10
Divide the ramen among serving bowls. Top each serving with a fried egg, inari age, and steamed bok choy. Break the egg yolk and enjoy immediately.
⏱️ 1 min
Kitchen Tools
Creamy Chili Oil Ramen
For the Chili Oil
- 8 tablespoons gochugaru pepper
- 4 tablespoons sesame seeds
- 10 garlic cloves, minced
- 10 scallions, chopped small
- 10 tablespoons neutral oil, such as peanut oil
For the Ramen Sauce
- 4 egg yolks
- 4 tablespoons kewpie mayonnaise
- 6 tablespoons soy sauce
- 6 teaspoons mushroom powder
- 1 1/3 cups noodle water, reserved from cooking noodles
For the Ramen
- 4 servings ramen noodles
For the Toppings
- 4 eggs
- 8 inari age, (fried tofu skin)
- 4 cups bok choy, chopped
- 1/4 cup water, for steaming bok choy, as needed
Instructions
- 1
In a heatproof bowl, combine the gochugaru pepper, sesame seeds, minced garlic cloves, and chopped scallions for the chili oil.
⏱️ 5 min - 2
Heat the neutral oil in a small saucepan until it reaches 350°F. Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 3
Carefully pour the hot oil over the ingredients in the bowl. Stir immediately for 5-10 seconds to combine. Let the chili oil rest and cool slightly.
⏱️ 10 min - 4
To the prepared chili oil in the bowl, add the egg yolks, kewpie mayonnaise, soy sauce, and mushroom powder. Mix thoroughly until a creamy sauce forms.
⏱️ 5 min - 5
Cook the ramen noodles according to package directions. Before draining, reserve 1 1/3 cups of the hot noodle water.
⏱️ 5 min - 6
While the noodles are cooking, prepare the toppings. Heat a large pan over medium heat. Fry the eggs to your desired doneness (a runny yolk is recommended for ramen).
⏱️ 3 min - 7
Add the chopped bok choy to the pan with the frying eggs. Add about 1/4 cup of water and cover the pan to steam the bok choy until tender-crisp.
⏱️ 2 min - 8
Add the reserved hot noodle water to the ramen sauce base and mix thoroughly until well combined and creamy.
⏱️ 2 min - 9
Drain the cooked ramen noodles and add them directly to the bowl with the creamy chili oil sauce. Stir well to coat all the noodles.
⏱️ 2 min - 10
Divide the ramen among serving bowls. Top each serving with a fried egg, inari age, and steamed bok choy. Break the egg yolk and enjoy immediately.
⏱️ 1 min