Are you still cooking ramen the way you always have?
Well, some of the things you’ve been doing
might actually be wrong.
Here’s the scientific secret to making delicious ramen,
revealed by a Nongshim researcher with 15 years of experience.
First, use exactly 550 ml of water.
The heat should be neither low nor high.
Use medium heat, just enough to create donut-shaped bubbles on the surface.
Once the water starts boiling,
add the noodles, soup powder, and dried flakes at the same time.
Then cook for exactly 4 minutes and 30 seconds.
Second, after adding the noodles,
don’t keep lifting and dropping them with chopsticks.
Leave the noodles alone for the entire 4 minutes and 30 seconds.
This helps maintain a chewier noodle texture.
Third, the order in which you add the soup ingredients matters.
Follow the order written on the package.
Ingredients added earlier help develop the flavor,
while ingredients added later help preserve their aroma.
And if you’re trying to reduce sodium
by boiling the soup separately and throwing the water away?
You could lose some of the ramen’s signature flavor.
If you want less sodium,
simply reduce the amount of soup powder you use.
This is the science behind making better ramen.
Next time you cook ramen,
try it this way.
