I Asked Michelin Chefs How They Cook Ramen — Transcript

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1. 0:00We all know ramen. Cheap, quick, and
2. 0:02probably the first thing you ever cooked
3. 0:04on your own. But what if I told you some
4. 0:05of the world's best chefs, even Michelin
5. 0:07starred chefs, actually love ramen, too,
6. 0:10and have their own wild ways of making
7. 0:12it. In this video, I asked them one
8. 0:14simple question. How do you make ramen?
9. 0:16By the end of it, not only will you
10. 0:17learn how to take instant noodles to a
11. 0:19whole new level, but you'll also pick up
12. 0:21a few tricks on how to make affordable
13. 0:22food taste incredible fast. We'll start
14. 0:25this video with professional chef Esther
15. 0:27Choy, a master of Korean cuisine whose
16. 0:29skills have taken her from her New York
17. 0:31kitchens to competing against some of
18. 0:33the best chefs in the world.
19. 0:37Hey guys, it's Chef Choy and this is how
20. 0:39I make my lamian even better. So, first
21. 0:42step, we get some olive oil, fresh
22. 0:45basil. Going to get our lamian. We're
23. 0:47going to get our both our packets. These
24. 0:50are the dehydrated vegetables that goes
25. 0:52in. And then we're going to get our
26. 0:54soup. Get that frying up. Already smells
27. 0:57so good. Okay. And then we're going to
28. 0:59add a little bit of tomato sauce. Let it
29. 1:01simmer for a bit and add two cups of
30. 1:05water. One egg. Then we're going to
31. 1:07separate the yolk from the white. So we
32. 1:10have the egg yolk, the egg white, and to
33. 1:12the egg yolk some freshly grated
34. 1:15parmesano and rajano. If you know a
35. 1:17little bit about cooking, you know this
36. 1:19is a base to great carbonara.
37. 1:21>> Oh yeah. And by that time, your broth
38. 1:24should have come to a nice little
39. 1:25simmer. Let's go ahead and add our
40. 1:27ravine.
41. 1:28>> Yeah. Since you uh toasted the spices,
42. 1:30the broth is a little darker than I I
43. 1:33>> It's also the tomato. It's a deep red
44. 1:35color. Yeah.
45. 1:36>> But it's not because of spice. It's
46. 1:38because of the tomato. You don't want
47. 1:40the noodles to overcook. You want it to
48. 1:41still stay like super al dente or want
49. 1:46to time this right. Especially with all
50. 1:47these other ingredients we're adding.
51. 1:49It's about timing. When the noodles are
52. 1:51almost cooked like that, I'm going to
53. 1:53lower it. And then we have some of the
54. 1:55broth. Going to temper the egg yolk.
55. 1:57Just vigorously mix. Cuz if I add the
56. 1:59yolk straight to that, it's just going
57. 2:01to curdle. So, it's just adding a little
58. 2:03bit of body, like thickness. We're going
59. 2:05to set that aside for a second. Remember
60. 2:06the egg white, we're not wasting that.
61. 2:08We're going to add it and just like kind
62. 2:10of mix it in there. When that comes to a
63. 2:12simmer and the egg white is all set,
64. 2:14we're going to add this one clove of
65. 2:16garlic. The last minute hit of the
66. 2:18garlic changes the flavor of the lavian.
67. 2:21More parmesan. Lots and lots of parm to
68. 2:24finish. Olive oil. Butter.
69. 2:26>> Oh my gosh.
70. 2:27>> Fresh basil. Once you go and do this,
71. 2:30the butter will melt. The olive oil, the
72. 2:32cheese, and this becomes the most
73. 2:35amazing lamian you'll ever have.
74. 2:40>> Chef Esther's take on lamian. Tomato
75. 2:43ram. Oh my gosh. Perfectly cooked. Al
76. 2:47dente.
77. 2:52>> Wow.
78. 2:55>> Tastes like pizza.
79. 2:56>> Really good.
80. 2:57>> It's honestly next level,
81. 2:59>> dude. Chef Esther did it again. Thank
82. 3:01you.
83. 3:02>> Easy enough. Anyone can do it at home.
84. 3:06>> You guys are wondering what my favorite
85. 3:07is. This is the one. Shinlam. Now, I
86. 3:09know these ramen recipes are making you
87. 3:11guys hungry, but let me drop some food
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112. 3:54builder. Today,
113. 3:57[Music]
114. 4:03I'm going to show you how Miss Chef
115. 4:05makes this chap very delicious. Chapag
116. 4:08is my favorite instant rud. I like to
117. 4:11share with my kids and family. I just
118. 4:14like it. This is our 85 Wagyu
119. 4:17tenderloin. This is the first step.
120. 4:18We're going to cook this up. So, just
121. 4:20salt and pepper. We're going to cook
122. 4:22this up on the grill. Oh, wow. So, these
123. 4:26charcoals, you said you handpicked. You
124. 4:28tested 10 different charcoals and that's
125. 4:29the best one.
126. 4:30>> That's the best one. That's the
127. 4:31smokiness and the best flavor at the
128. 4:33end. It lasts so long and the
129. 4:36consistency. Look at that. Like 5
130. 4:38seconds, we have beautiful. What's your
131. 4:40reason why uh you like your steak with
132. 4:42chapa?
133. 4:42>> Chajamyan and a steak is classic
134. 4:45combination. So when I'm young, I eat a
135. 4:48lot of chapetti with a family like chapa
136. 4:51and instant noodle. That's how I we like
137. 4:53usually started cooking in the kitchen.
138. 4:56This is almost done. We just let soup.
139. 4:58>> So chef, you have two restaurants with
140. 5:00Michelin star. That's number one thing
141. 5:02to get a Michelin star.
142. 5:03>> Why are you so good?
143. 5:05>> We try to make it nice. I mean all
144. 5:08restaurant. That's what I'm trying to
145. 5:10do. Serving nice food and serving nice
146. 5:12hospitality. That's my goal. How to
147. 5:14develop the service. How to develop the
148. 5:16menu. So, we always trying to do
149. 5:19something better way. All right. So, we
150. 5:21have chapaghetti now.
151. 5:24>> All right. So, we got the noodles going
152. 5:25in the boiling water first. Going
153. 5:27>> in. Yes.
154. 5:32>> You see the noodle here. Then there's a
155. 5:34package. There's a meat and a carrot.
156. 5:36You're making a paste right now before
157. 5:38you put in the pot.
158. 5:39>> Uh-huh. A little bit of a hot water so
159. 5:41it release all the flavor and aroma.
160. 5:44We're going to cooking the chapir. This
161. 5:47is our beef bat.
162. 5:54>> Now,
163. 5:54>> so what's the importance of frying it
164. 5:56right now? First, so you can fry and
165. 5:59then you caramelize it. You have a more
166. 6:01flavor and then you can just add in
167. 6:05[Music]
168. 6:08Wow, look at that. This is ready. And
169. 6:10then we're going to add some the
170. 6:12garnish. I'm going to add in this
171. 6:13special sauce, which is egg yolk sauce.
172. 6:16Gives you a nice creamy and a nice
173. 6:18balance. So, we cook in here.
174. 6:20>> Take a soft boiled egg.
175. 6:21>> Sim 7 minutes. Then we only take the egg
176. 6:24yolk. So, this is the egg yolk.
177. 6:27>> Oh, it's very jammy. Put this in.
178. 6:31Pinch of sugar. This is a tuna extract
179. 6:34and this is a apple vinegar. So it gives
180. 6:36some like a nice acidity. Little more
181. 6:39salt. So when you do this, they turn
182. 6:42into nice texture.
183. 6:48Oh, it has really good texture. Kind of
184. 6:51like airate.
185. 6:52>> Oh my gosh, look at that. It's like a
186. 6:53mango sorbet.
187. 6:54>> So we have the truffles.
188. 6:56>> How much is this truffle cost right now?
189. 6:58>> This one cost like $50 to $60.
190. 7:01>> Dang. This is worth more than the chapa
191. 7:03right here.
192. 7:04>> So we have a steak. This is 85 Wagyu
193. 7:07tenderloin cut. Me cubing it up.
194. 7:10>> Yeah. So
195. 7:10>> wow.
196. 7:14>> Now you're going to put some with our
197. 7:16egg yolk sauce. Yeah. A little bit of
198. 7:19chocolate.
199. 7:20>> Wow. So this is chaperi turn into our
200. 7:23style of real chady with a wagyu and
201. 7:27truffle and a pudding sauce.
202. 7:29>> Thank you. Let's dig in. Oh, this
203. 7:33>> that's crazy. There's so many layers of
204. 7:35flavor in this thing.
205. 7:36>> And the meat is so smoky. Like you said,
206. 7:38>> this is easily a 10 out of 10. Thank
207. 7:40you. Thank you, Daniel.
208. 7:44>> Today we are going to make pkimchi chig
209. 7:46ramen using our chonga white kimchi with
210. 7:49the white pampong from. So we have today
211. 7:52manganese sprout, pork belly, arbor
212. 7:54chili, tofu, hag raw, manga, some squid,
213. 7:57and some scallion.
214. 7:58>> This is a mushroom. Yeah, this is
215. 7:59mushroom like flour.
216. 8:00>> Yeah, it's like called white cloud. This
217. 8:01like a dried mushroom commonly used in
218. 8:03Chinese cuisine. I want to use that all
219. 8:05this white kind of ingredient. We're
220. 8:06going to cut the scallion first. Main
221. 8:08need a white part. I'm going to need a
222. 8:10little bit for garnish but also a little
223. 8:12bit for making the oil. And then for
224. 8:14garnish, shocking the ice little bit to
225. 8:16remove a little bit of a strong scallion
226. 8:18flavor. So next one I'm going to take my
227. 8:19kimchi.
228. 8:20>> So I noticed this is like a white
229. 8:21kimchi.
230. 8:22>> Yes.
231. 8:22>> What's the difference?
232. 8:23>> First of all, this is vegan and then
233. 8:24there's no koshikaru. This is more
234. 8:26refreshing kimchi. We use also apple
235. 8:29juice, a lot of food and organic
236. 8:31ingredients rather than original kimchi.
237. 8:32I'm going to squeeze out the juice a
238. 8:34little bit so easy to caramelize it when
239. 8:36I cook it. And this I'm going to use a
240. 8:37little of a juice too. So I'm going to
241. 8:39chop my kimchi little smaller pieces.
242. 8:43Okay. Now I'm going to score my uh
243. 8:45squeeze. I'm going to cut into the piece
244. 8:46I want. Again, if you don't have this in
245. 8:48the house, you can use any other kind of
246. 8:50a seafood or shrimp works too. I'm going
247. 8:53to bury the salt evenly season
248. 8:55everywhere. And I'm going to leave for 4
249. 8:58minutes.
250. 9:06So, first I'm going to open my ramen.
251. 9:08This is called white champong, which is
252. 9:10like a a mix of the seafood ramen.
253. 9:12Actually, a clear broth, not the spicy
254. 9:14one.
255. 9:15>> How come you like that more than chinam?
256. 9:17>> I like chilaman, too. I think it's
257. 9:18really depends on my mood. So, there's
258. 9:20noodle and I'm going to separate the
259. 9:21plates. Has some seafood inside and my
260. 9:24uh MSG powder meals. So first I'm going
261. 9:26to use a little bit of l which is a pro
262. 9:28fat. I'm going to add my scallion.
263. 9:32Then I'm going to add my kimchi. In the
264. 9:33same time I'm going to add my pork
265. 9:35belly. I want to get as much aromatic as
266. 9:38possible from the scallion. Add pork
267. 9:40belly to get some pork out from there as
268. 9:42well. In the same time sweat the the
269. 9:45kimchi so it has some cooked flavor
270. 9:47rather than a fresh kimchi flavor. Ramen
271. 9:49powder mixing.
272. 9:50>> A and I'm going to gently sweat it.
273. 9:54>> Fry ingredients. So yeah, I'm going to
274. 9:56delaze it with my uh chunga panel white
275. 9:59juice. And then I'm going to add up some
276. 10:01water, frozen tofu.
277. 10:08I'm done.
278. 10:09My noodle. The worst thing you can do
279. 10:11any type of noodle you don't want to put
280. 10:13when the water is not boiling, either
281. 10:15pasta or instant ramen, you just make a
282. 10:18uncooked hydrated noodle versus like a
283. 10:21firm and and nice kind of a texture of
284. 10:23noodle. How do you know exactly when to
285. 10:24turn the fire off when you're cooking
286. 10:25the noodle?
287. 10:26>> As soon as you see that noodle start to
288. 10:28break apart, that's time to you pull out
289. 10:30your noodle because it's going to
290. 10:31continuously cooking.
291. 10:36At this point, just the noodle. I will
292. 10:38pull that out and put it in the bowl
293. 10:39first. I'm going to finish this with my
294. 10:41garnish, white cloud mushroom, my arbor,
295. 10:43some oysters, and the sweet we just
296. 10:45cured earlier. This is the final kick.
297. 10:47Uh this is the mangan salty polaro. It
298. 10:50gives a lot of a richness and deep
299. 10:52flavor.
300. 10:55And once you see that our squid has been
301. 10:57curved, that means it's ready. Put some
302. 10:58tofu inside. Put some vula mushroom and
303. 11:01the squeeze. Barely cooked the mung
304. 11:03beans sprout. The arbor chili. I'm going
305. 11:05to pour into my bowl.
306. 11:11Okay, so this is how I upgrade my
307. 11:13rammen. This is a chonga suan. The
308. 11:15kimchi ramen.
309. 11:16>> Looks delicious. Chef, we got to dig in.
310. 11:18Get some chonga kimchi, some lamian.
311. 11:20[Music]
312. 11:24Wow. This is probably one of the best
313. 11:25kimchi I've ever had.
314. 11:30>> Chef, I'm not going to lie. I think
315. 11:32that's the best one so far. Thank you.
316. 11:37>> What do you think, man?
317. 11:41>> We're going to make shen ramen, but make
318. 11:43it Michelin. We're going to make a nice
319. 11:45Parisian out of it. took the idea from a
320. 11:47famous Korean chef. So, we're going to
321. 11:49take that and make it fancy. We're open
322. 11:51up a ramen package. We got our noodles.
323. 11:53We got the dry herbs that never ever
324. 11:54hydrate. So, I'm probably not going to
325. 11:56use this. It just gets stuck in your
326. 11:57teeth. But, this this is the best stuff
327. 11:58in the world. It's going to taste good.
328. 12:00So, it's very similar to like the no
329. 12:01heat, you know, like that you do with
330. 12:02like potatoes, but we do this with 100%
331. 12:04flour. In this case, we're going to use
332. 12:06almond. Ramen is going to be our flour.
333. 12:07So, we're going to take some milk, 250 g
334. 12:09in non-freedom units. We're going to
335. 12:11bring it to a bubble, a boil, and we're
336. 12:13going to throw our noodles in, and we're
337. 12:15just going to cook it down until a very
338. 12:17thick paste. All right. So, at this
339. 12:19point, we're going to blend it out.
340. 12:22So, we're going to make this to a nice
341. 12:23little puree, the shrimp, and egg yolks.
342. 12:25We have these awesome, delicious ramen
343. 12:27packets. So, we're going to put that in.
344. 12:28It's giving an awesome color right now.
345. 12:30And then we're going to blend it out
346. 12:31more.
347. 12:34We're getting mixing bowl. We're going
348. 12:35to finish this off. It's nice and
349. 12:36emulsified. There's the most chef thing
350. 12:38to do. I'm going to go my cook station
351. 12:39and seal his chives instead. You have
352. 12:40chives on your station, throw some
353. 12:42chives in there because why not? It's a
354. 12:43Michelin chef, you want to make things
355. 12:44fancy. Nothing says fancy. They're
356. 12:46really, really finely cut chives. Look
357. 12:48at that color. Isn't it so pretty? Now,
358. 12:50so now we have our bian dough and we're
359. 12:52going to put a piping bag or a fancy
360. 12:54vessel with a nice tip. If you don't
361. 12:56have that, you can totally get a plastic
362. 12:58bag, cut a hole in it, or go Michaels
363. 13:00and buy a piping tip for like $2.
364. 13:04So, our water is getting pretty hot, so
365. 13:05we're going to get this started right
366. 13:06now. Do it quickly. Two methods of this.
367. 13:08So you can either push it out and just
368. 13:10cut it off just like that. So you get
369. 13:11nice little size pieces or using a
370. 13:14string back and forth and cut it off.
371. 13:16Yeah, it's like fun for the first 30 and
372. 13:17then when you have to do like four bags
373. 13:19of this, it gets kind of tiring. But
374. 13:20don't worry, you'll have enough for
375. 13:22service. Once you start to float,
376. 13:24they're more or less ready at that
377. 13:25point. And we get our guys that are
378. 13:26floating out and we just get them in the
379. 13:28container and that's it. So we're going
380. 13:29to take this, pull it down and then
381. 13:30we're going to cook this over the fire
382. 13:32and finish our dish. So now we're grab
383. 13:34some hot embers. Get the enders really
384. 13:35hot. Get a little of this. Hit a little
385. 13:37clarified butter on the bottom and we'll
386. 13:38get this ripping hot. Get nice and hot
387. 13:40and smoky. We're hit this little
388. 13:42clarified butter. Get it nice and loosey
389. 13:43goosey there. Just a little salt to
390. 13:44season out. We're just heat it through
391. 13:46and get a nice color. So, we're going to
392. 13:49get that awesome ramen with all that
393. 13:50face and fire. You eat this at home just
394. 13:53obviously with a sauté pan and pull out
395. 13:55the fire. We got our awesome toasted
396. 13:58nei. And now we're going to plate it. We
397. 14:00have made a nice cheese fond. So, it has
398. 14:02eggs, cream, and cheese. and then nap it
399. 14:05and cover it over your delicious nyoki
400. 14:08just like your Italian noon no would
401. 14:09make it. We're going to charge it. It's
402. 14:10going to make it nice and airy. Shake
403. 14:12it. That's it. And now we're going to
404. 14:14plate. We have our fancy plate. Rameni.
405. 14:17Just get right in your bowl. We got our
406. 14:20awesome cheese sauce because who doesn't
407. 14:21like cheese? Great.
408. 14:23>> That looks amazing. Chef ramen with a
409. 14:26little cheese fondito on top.
410. 14:28>> And just to finish up black truffle.
411. 14:30>> Wow.
412. 14:34All right, let's dig in.
413. 14:37Oh, I can taste the ramen as soon as I
414. 14:39dig into it.
415. 14:40>> Ramen and truffles. Next thing coming to
416. 14:42you, boys.
417. 14:43>> Chef, thank you. 10 out of 10, baby.
418. 14:48>> Hi, my name is Douglas Kim, owner chef
419. 14:51Noodle Bar. This is my favorite ramen,
420. 14:52Shinaman Black, and I'm going to show
421. 14:54you how to make it at home. A little bit
422. 14:56more upgraded version than regular
423. 14:58average ramen. You get a little onion.
424. 15:00You don't need too much. Here's
425. 15:04a little secret touch. The garlic puree.
426. 15:07In the home, you can use a sliced
427. 15:08garlic. So, nothing fancy. Now, we have
428. 15:11some protein here. You don't have to use
429. 15:12this at home. You can use a bacon if you
430. 15:14want. So, this is a wagi brisket.
431. 15:16>> How much does that cost?
432. 15:18>> 20 bucks.
433. 15:23>> So, we've prepped all of our
434. 15:24ingredients. So here the scallion that
435. 15:26we just cut, wag brisket, onions, garlic
436. 15:29puree, little butter and parmesan
437. 15:31cheese. The secret sauce is a little
438. 15:33fish sauce. And then later we're going
439. 15:34to use the egg yolk. That's it.
440. 15:35>> What's like one big mistake when someone
441. 15:37cooks ramen?
442. 15:38>> I think they try to put too much stuff
443. 15:40in there. But also same times like
444. 15:42understanding a timing is very important
445. 15:43cuz at the end of the day you overcook
446. 15:45it then it's not that good, you know. So
447. 15:47now put a little oil. The first thing
448. 15:49you got to do is uh sweat this.
449. 15:51>> So you're kind of getting the oils from
450. 15:52the meat too. Maybe 10 years ago, I
451. 15:54would tell you guys to leave the oil in
452. 15:56there, but then I'm trying to use
453. 15:58healthy, so I'm going to strain it. So,
454. 15:59we're going to use it later. You're
455. 16:01adding onion here. You don't need to add
456. 16:02any more oil cuz whatever the oil is in
457. 16:05the pan, it should do the job. And then
458. 16:06the key point is you should have this
459. 16:08ready before you actually cook the
460. 16:10noodles cuz your noodles, you're not
461. 16:11going to cook too much. You add a little
462. 16:13bit water. So, I'm going to put a soup
463. 16:16or the powder thing in there.
464. 16:18>> So, we're already making the base of the
465. 16:19soup. So all that this is the dry
466. 16:21vegetables. Bone broth powder, spicy
467. 16:23powder. We're going to add some butter,
468. 16:25the garlic puree, fish sauce
469. 16:28now. I think it's almost ready. So I'm
470. 16:30going to cook the noodles. So I'm going
471. 16:31to drop it. And then meanwhile, I add
472. 16:33some little here.
473. 16:34>> When is the perfect time to take it out
474. 16:36the water
475. 16:36>> for normally you got to leave longer,
476. 16:38but for purposely I'm going to actually
477. 16:40cook it here. I have to take it out a
478. 16:41little bit earlier.
479. 16:42>> So as soon as the noodles are loosened
480. 16:43up, you just put it in the soup.
481. 16:45>> Yep.
482. 16:48>> Wow. That's it. All right. So,
483. 16:53a little garnish. Finish with the
484. 16:56Parmesan cheese. Going to use the egg
485. 16:57yolk, scallion, olive oil. That's it.
486. 17:00This is how how I turn ramen. Little bit
487. 17:02upgraded version at home.
488. 17:03>> Wow. All right. I'm going to break up
489. 17:04the uh egg yolk.
490. 17:05>> Yeah. You got to mix it. Yeah. Yeah.
491. 17:06Exactly.
492. 17:07>> Wow.
493. 17:08>> Yeah. Exactly.
494. 17:08>> Dang. Look at that. Oh, now it's getting
495. 17:10really creamy.
496. 17:11>> Yeah.
497. 17:11>> The same smell you'd smell, you know,
498. 17:13with the carbonara you smell with this
499. 17:14instant ramen recipe.
500. 17:19M. Yo, chef, I think you got to add this
501. 17:21to the menu for sure.
502. 17:23>> No,
503. 17:25>> I mean, I think it's very good, chef.
504. 17:26>> Thank you, chef. Appreciate it.
505. 17:28>> Thank you. Thank you.
506. 17:33>> You want me to do it?