Homemade spicy gochujang ramen
Hot sauces
Japanese cuisine
This has been a long time coming, but I still remember it was a cold and wet day in January. Looking out the window on that day all I could see was rain, rain and more rain… the rain hasn’t stopped for few days. This is one of those days where I’m craving for a bowl of hot spicy noodles soup. I don’t have instant ramen or noodles in my pantry, but the hunger controlling my mind. I can’t think clearly… have to eat spicy noodles soup. I sink my hands into a mound of flour, touch it with the tip of my finger. Sprinkle a pinch of sea salt and swirling fresh farm eggs into a flour. Make homemade noodles is a labour of love, it seems like a never ending work. I Kept kneading and pushed until the wet and sticky dough turns out into a soft velvety pasta dough. All that I need to do next is resting the dough before rolling and cutting it into noodles. While the dough rests in the fridge, I start making the basic dashi broth. I love using bonito flakes, and kelp to make the broth, as it really enhances all …
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