Silken Tofu & Perilla Ramyeon · Jachwi Yori Sin

Name: Silken Tofu & Perilla Ramyeon · Jachwi Yori Sin
Total time: 10 min
Yield: 1
Cuisine: Korean
Ingredients: 1봉 Sari Gomtang (mild white beef-bone instant ramyeon, with both sachets); 1봉 Sundubu (silken tofu); 2큰술 Deulkkae-garu (ground perilla seed); 360ml Water; 1/2큰술 Anchovy fish sauce; 적당량 Green onion

A mild white beef-bone instant noodle, pushed somewhere it was never meant to go: a whole tube of silken tofu spooned in whole, and two spoons of ground perilla stirred through at the end until the broth turns opaque and nutty.

Source

Recette de 자취요리신 (simple cooking) · 📱 Influenceur · Korean YouTuber specialising in fast one-pot recipes aimed at people living alone; posts the written recipe under most of his videos

Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.

Recipe published by 자취요리신 / 자취요리신이 공개한 레시피 — He publishes two written recipes in this video's description under the heading 사리곰탕 100% 활용 레시피; this is the first, 순두부들깨라면. Distinctive: it takes a deliberately bland white beef-bone instant noodle and rebuilds it around two ingredients it does not ship with — a whole tube of silken tofu spooned in unstirred, and two spoons of ground perilla stirred through at the end, which turn a thin clear broth opaque and nutty in seconds. Half a spoon of anchovy fish sauce goes in on top of the sachets. SERVINGS: he never writes a serving count. Our reading of 1 rests on his own scale — one pack's sachets, 360 ml of water, one tube of tofu — and is our inference, not his figure.

Cuisinier: 자취요리신 (simple cooking)

Watch it being made

자취요리신 (simple cooking)

⏱ 10 min🍽 1 portions🔥 600 kcal🇰🇷 Corée du Sud

Sans produits laitiersSans fruits à coque

Étapes

Pour the 360 ml of water into a pot and set it over high heat.
💡 This is less water than a ramyeon packet normally calls for, and that is deliberate — a whole tube of silken tofu is about to arrive and it is mostly water itself.
Add the powder sachet and the flake sachet before the water boils and stir them until nothing is settling on the bottom.
Stir in the half spoon of anchovy fish sauce.
💡 Half a spoon into an already-seasoned ramyeon looks like too much salt on paper. It is not doing salt — it is putting a savoury floor under a gomtang sachet that is deliberately bland, which is what lets the perilla read as nutty rather than dusty later.
Bring it to a full rolling boil — surface moving across the whole width, not just fizzing at the edge.
Add the noodle block and push it under.
Open the tube of sundubu and spoon it in over the noodles in big, deliberate lumps.
💡 Big lumps on purpose. Silken tofu has almost no structure and any stirring at all reduces it to grains suspended in the broth — the pleasure of this bowl is hitting a spoonful that is still a spoonful.
Do not stir now. Let the noodles cook underneath and lift them with chopsticks instead, working around the tofu.
Cook until the noodles are done to your liking — around four minutes for most packs, less if you like them firm.
The broth loosens as it goes — the tofu releases its own water and the level rises. That is expected, not a mistake.
Drop the heat to low, then add the green onion and the two spoons of perilla powder.
Stir it through gently. The broth goes from thin and pale to opaque, slightly thick and unmistakably nutty within about fifteen seconds.
💡 Perilla powder goes in at the end and on low heat. Boil it hard and it separates into a gritty film on top and a flat broth underneath — all of the dust, none of the nuttiness.
Taste it. Perilla is rich and slightly sweet, so if it reads flat now it wants a few more drops of fish sauce, not salt.
Eat it straight from the pot while the tofu lumps are still hot all the way through.

💡 Astuces

Beginner's mistake: stirring after the tofu goes in. It feels wrong not to — but silken tofu has no structure to lose gracefully. Two or three stirs and there are no lumps left, just cloudy broth, and the whole reason the tofu was there is gone.
Substitution: no Sari Gomtang? Any mild, non-spicy white ramyeon works — the recipe needs a bland base, which is exactly why he picked this one. A spicy pack fights the perilla and both lose. No perilla powder? There is no substitute; it is the dish. Make something else.
Scaling to two: two packs, two tubes of tofu, but do not simply double the water — go to about 650 ml rather than 720 ml. Two tubes of sundubu bring a lot of their own liquid, and this broth is already engineered to be short.
This is the same video's first of two recipes — he also turns the same pack into a 백짬뽕 with milk, frozen prawns and bean sprouts. Worth knowing if you bought a multipack.