nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

A little experiment...

FrankM_3301

gochujang ramen noodle...now to build a dish...

Find more posts tagged with

What’s for Dinner

Comments

fisher23

That is a great hack, I use the baked baking soda for the alkali bath for making pretzels too. It makes a difference.

FrankM_3301

Good texture/chew, John.

pd3ski_278514

Oh that might be a fine idea! I might have to go dig some razors this season, toxic tide permitting, haven't done that in a while.

seijoed

How was about the chew? Good?

FrankM_3301

Yes...pork is always a good idea....and maybe clams!?!

FrankM_3301

No egg...flour, water, baked, baking soda....and, of course, gochujang. I used Grant's hack of the Lucky Peach recipe, plus the gochujang addition in place of some of the flour. I will go heavier on the red pepper flakes next time. I have to remember that any flavoring to noodles is seriously muted once cooked.

FrankM_3301

Yes, Kansui...but I used the baked, baking soda hack for the alkalinity.

Brandon_Byrd_40557

Kansui?

Angelo_197648

Just curious, what makes that a ramen-style noodle? Almost looks more like a yolk-heavy gochujang fettuccine to me (not that there anything wrong with that at all)

pd3ski_278514

Looks good. Maybe a nice slab of chashu would work? Been thinking about jouling some up in the future but I think it'll be a bit of a long cook. I'll have to get another joule or two soon!

Good luck and as always ... we need endgame pics!