I had high hopes for this one since I was sold on the Fermented aspect of the flavor. For some reason, I was expecting more of a doenjang/miso ish flavor? But like your assessment, it was pretty just salty tasting to me? I did not discern a distinct beef or fermented flavor. I might add some real beef or a tablespoon of doenjang paste to give it more flavor next time.
Yeah, Korean ramens tend to be more salty and/or spicy; but at least their portions are bigger than normal (120-130 grams instead of 90-100 gram). JDM instant ramens are much better balanced and tastier.
Onsen tamago = "hot spring eggs" = poached eggs cooked within shell. Soft white & runny yolks. Ajitsuke tamago = this (but mine is runny yolk). My yolks are runny (like "lava") because it hasn't been marinated/cured overnight. The salt in the marination will cure and turn the runny yolk into solid; making a traditional Ajitsuke Tamago.
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Very good 👍👍👍👍👍👍
Im going to have this for lunch today
Nice! I wanna get it again!
I had high hopes for this one since I was sold on the Fermented aspect of the flavor. For some reason, I was expecting more of a doenjang/miso ish flavor? But like your assessment, it was pretty just salty tasting to me? I did not discern a distinct beef or fermented flavor. I might add some real beef or a tablespoon of doenjang paste to give it more flavor next time.
Yeah, Korean ramens tend to be more salty and/or spicy; but at least their portions are bigger than normal (120-130 grams instead of 90-100 gram).
JDM instant ramens are much better balanced and tastier.
What is the diameter of your bowl?
The one in video? Too small! I need a proper/legit ramen bowl, haha.
dude, what's your backup weibo account
those aren't lava eggs - onsen tamago. those are just runny eggs
Onsen tamago = "hot spring eggs" = poached eggs cooked within shell. Soft white & runny yolks.
Ajitsuke tamago = this (but mine is runny yolk).
My yolks are runny (like "lava") because it hasn't been marinated/cured overnight. The salt in the marination will cure and turn the runny yolk into solid; making a traditional Ajitsuke Tamago.