Chef Sung-jae Ahn's Roasted Whole Garlic Ramen
Inspired by Culinary Class Wars! A rich and savory ramen recipe featuring roasted mashed whole garlic paste by Chef Sung-jae Ahn.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Shin Ramyun (or Jin Ramyun Spicy)1 pack
- Whole garlic heads2 heads
- Water550ml
🥣 Sauce & Seasoning
- Ramen seasoning powder1 pack
- Ramen vegetable flakes1 pack
🌿 Toppings & Garnish
- Green onion1/4 stalk
- Olive oil1 tsp
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Whole garlic heads | Minced garlic | Replace 2 garlic heads with 1.5 tbsp of minced garlic; offers similar pungency, though broth may turn slightly cloudy. |
| Green onion | Scallions or Onion | Substitute 1:1; scallions match green onion flavor closely, whereas onion adds mild sweetness to the broth. |
| Olive oil | Cooking oil or Canola oil | Use 1:1 ratio; lacks the unique fruity flavor of olive oil but provides a cleaner, neutral taste. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Trim the top 1cm off the whole garlic heads to expose the cloves, brush with olive oil, and roast on an open grill or air fryer (180°C for 15 mins) until outer skins char.
Once cooled slightly, squeeze out the soft roasted garlic cloves and mash them thoroughly with a fork or knife blade into a smooth paste.
Bring 550ml of water to a boil in a pot, add seasoning powder, flakes, and the mashed garlic paste, stirring well to combine into the broth.
Add noodles into the broth and cook for 3.5 to 4 minutes. Lift the noodles occasionally to expose them to air for a chewier texture.
Transfer the finished ramen to a bowl, top with thinly sliced green onions, and serve immediately.
🌟 Pro Chef Tips
- • The key technique is roasting garlic long enough to remove raw pungency and draw out natural sweetness.
- • Ensure the garlic paste is fully dissolved into the broth before adding noodles so it blends smoothly.
- • Brushing olive oil on top before air frying prevents moisture loss and ensures even browning.
⚠️ Avoid Common Pitfalls
- ❌ Under-roasting garlic leaves a harsh raw taste that ruins the balanced richness of the broth.
- ❌ Accidentally including burnt outer skin adds undesirable bitterness to the ramen.
- ❌ Failing to thoroughly stir the garlic paste might cause it to stick to the pot bottom and scorch.
🧂 Spice & Seasoning Adjustments
- • If the broth tastes too salty, add 50ml more water.
- • To amplify umami, sprinkle freshly cracked black pepper right before serving.
🧊 Storage & Reheating
- • It is best consumed immediately after cooking.
- • If preparing garlic paste ahead of time, store it in an airtight container in the refrigerator for up to 5-7 days.
❓ Frequently Asked Questions
Q. Can I use minced garlic instead of roasted whole garlic?
A. Unfortunately no. Raw minced garlic lacks the caramelization, sweetness, and nutty aroma achieved by roasting whole garlic.
Q. Which ramen brand works best?
A. Spicy beef-broth ramen like Shin Ramyun or Jin Ramyun Spicy pairs best with the roasted garlic paste.
Q. What is the optimal air fryer time and temperature for whole garlic?
A. Air fry at 180°C (355°F) for about 15 minutes. Adjust slightly depending on size until the inside is soft and outer skin gets charred.
Q. Is it okay to add an egg or cheese?
A. To fully appreciate Chef Ahn's refined flavor profile, we recommend skipping cheese or beaten egg, though a poached egg works nicely.
Q. Can I make roasted garlic paste in batch beforehand?
A. Yes, roasted garlic paste mixed with a touch of olive oil can be stored in an airtight container in the fridge for up to 1 week.