Ahn Sung-jae's Roasted Whole Garlic Ramen
Inspired by Chef Ahn Sung-jae on 'Culinary Class Wars', this ramen features an incredibly rich, creamy broth created by dissolving slow-roasted mashed garlic directly into the soup.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Whole Garlic2 heads
- Spicy Instant Ramen1 pack
- Cooking Oil1 tbsp
- Water500ml
🥣 Sauce & Seasoning
- Ramen Soup Powder1 pack
- Ramen Vegetable Flakes1 pack
🌿 Toppings & Garnish
- Chopped Green Onion2 tbsp
- Black Pepper PowderA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Whole Garlic | Minced Garlic | Replace 1 head with 1 tbsp of minced garlic; stir-fry quickly over low heat as it burns easily. |
| Chopped Green Onion | Chopped Onion | Substitute in a 1:1 ratio; adds a subtle sweetness instead of the fresh, pungent kick of green onions. |
| Spicy Instant Ramen | Mild Instant Ramen + Red Chili Powder | Add 0.5 tbsp of red chili powder to 1 pack of mild ramen to achieve a similar spicy kick. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Cut about 1.5cm off the top of 2 whole garlic heads, keeping the root intact, so the cut cloves are exposed.
Drizzle 1 tbsp of cooking oil on the exposed garlic cloves, wrap the whole garlic tightly in aluminum foil, and roast in an air fryer at 180°C (356°F) for 25 minutes.
Let the roasted garlic cool slightly, then squeeze the bottom of the bulbs to pop the soft cloves out of their skins. Mash them with a spoon into a smooth paste.
Pour 500ml of water into a pot, add the mashed garlic paste, and whisk or stir well until the garlic is fully dissolved in the water.
Once the garlic broth comes to a boil, add the soup powder, vegetable flakes, and ramen noodles. Cook over high heat for 4 minutes.
Transfer the noodles and rich garlic broth into a serving bowl. Garnish with chopped green onions and a sprinkle of black pepper.
🌟 Pro Chef Tips
- • The key is to roast the garlic until it is completely caramelized and sweet, with no sharp raw garlic flavor left.
- • Emulsifying the roasted garlic paste into the broth turns the water into a creamy, milky soup reminiscent of Japanese Tonkotsu ramen.
- • Top with soft-boiled egg (Ajitama) or chashu pork to elevate this into a complete restaurant-grade dish.
- • Using a small whisk to mix the garlic paste into cold water helps it dissolve effortlessly without lumps.
⚠️ Avoid Common Pitfalls
- ❌ Under-roasting the garlic leaves a sharp, pungent bite in the broth instead of a sweet, mellow creaminess.
- ❌ Failing to mash the garlic paste completely smooth will result in lumpy broth with unappealing garlic chunks.
- ❌ Excessive heat in the air fryer burns the exterior garlic before the center turns soft, so strictly maintain 180°C.
🧂 Spice & Seasoning Adjustments
- • If using mild ramen, add 0.5 tbsp chili powder and 0.5 tsp soup soy sauce to elevate spiciness.
- • Freshly cracked coarse black pepper works significantly better than fine pepper powder for the final touch.
🧊 Storage & Reheating
- • Roasted garlic paste can be prepped in batches and kept refrigerated for up to 1 week, or frozen in ice trays for up to 1 month to use in ramen, stews, or pasta dishes.
❓ Frequently Asked Questions
Q. Can I use an oven or pan instead of an air fryer?
A. Yes! You can use an oven at 180°C for the same duration. For a pan, cover it and cook over low heat wrapped in foil until the garlic turns completely soft.
Q. Does adding garlic make the broth too salty or bland?
A. Roasted garlic only adds sweetness and umami, not saltiness. Keep the standard 500ml water ratio; the garlic starches will naturally thicken the broth beautifully.
Q. Which brand or style of ramen works best?
A. Spicy, red broth beef-based instant ramen (like Shin Ramyun) balances best with the rich, caramelized sweetness of the roasted garlic.
Q. Can I make the roasted garlic paste in advance?
A. Yes! Batch-roasting garlic ahead of time and keeping the paste in the fridge reduces cook time on the day of serving to under 5 minutes.
Q. Will using 2 whole garlic heads cause stomach irritation?
A. Roasting heat breaks down allicin (the pungent compound causing heartburn), leaving behind gentle sugars and smooth umami that is soft on the stomach.