Dip the yolk in 10 servings of ramen soup
[Yolk in ramen soup]
1) Add 10 ramen powder to 500ml of water and mix well
(*You can season it and add more water. I think 6-7 ramen powder would be good, too.)
2) Boil the ramen soup once and cool it down
3) Separate the yolks of 15 eggs
4) Put the separated yolks in an airtight container and pour the cooled ramen soup carefully
5) Mature for more than 6 hours
(*You can make jajang yolks using Chapagetti powder in the same way.)
[Grilled beef brisket with rice]
1) Grill beef brisket in a pan
2) Put the bean sprouts in the pan that grilled beef brisket and stir-fry it once
3) Put a bowl of rice in a bowl and place beef brisket and bean sprouts
4) Put 2 yolks in the middle and sprinkle with chopped chives
5) Sprinkle 2 spoons of ramen soup that has aged the yolk
6) I mix it well
[Jajang yolk yakisoba]
1) Stir-fry sliced cabbage and bacon (or brisket) in pan
2) Boil Chapagetti noodles and stir-fry them in a pan
3) Add 3 spoons of jajang sauce that aged the yolk, add a little water, and stir-fry it one more time
4) Transfer noodles to a plate, sprinkle with bonito, seaweed flakes and mayonnaise
5) I mix it well
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