# I Asked Chefs in Korea To Upgrade My Instant Ramen Source: https://www.youtube.com/watch?v=03VpfyhPX0w Recap page: https://rapidrecap.app/video/03VpfyhPX0w Generated: 2026-01-01T19:04:22.01+00:00 --- ## Quick Overview Chef David Lee collaborated with Korean chefs to upgrade instant ramen recipes, resulting in creative dishes like a spicy, creamy Chinese-style ramen with peanut butter and bacon, and a savory, umami-rich Korean-style doenjang soup ramen with clams and preserved vegetables, both receiving high praise. **Key Points:** - Chef David Lee collaborated with Korean chefs to elevate instant ramen, showcasing nine different upgrade methods. - Chef David Lee created a Chinese-style instant ramen incorporating peanut butter, bacon, and fried ramen to achieve a creamy texture and spicy flavor profile (2:00). - Chef Jung Ji-sun prepared a Korean-style ramen broth using anchovies, siraegi (blanched mustard greens), and doenjang (soybean paste) for a complex, savory flavor (26:55). - Chef Jung Ji-sun emphasized the importance of cooking ramen noodles exactly al dente (3 minutes 30 seconds) and using preserved vegetables aged over a year to enhance aroma and texture (23:41, 27:18). - The resulting Korean-style ramen was praised for its healthy, mild, yet complex flavor profile (29:12). - Chef Fabrizio Ferrari demonstrated an Italian take, making a Ramen Frittata using ramen noodles mixed with eggs, bacon, scallions, and topped with brie cheese to balance the spice (17:38, 21:17). - Both chefs and guests highly rated the experimental dishes, with the Ramen Frittata scoring a '10 out of 10' (23:59). ![Screenshot at 0:00: A finished bowl of Chef David Lee's upgraded ramen featuring a distinctive green matcha broth, topped with bacon and nori, representing the creative fusion aspect of the video.](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-00-00.jpg) **Context:** This video features collaborations between international chefs, including Michelin-starred chefs David Lee (known as 'Meat Gangster') and Fabrizio Ferrari (a two-Michelin-star chef from Italy), and Korean chef Jung Ji-sun ('Queen of Dim Sum'), who all participate in upgrading instant ramen. The video showcases two distinct, elevated ramen concepts: a fusion Chinese-style ramen and a traditional Korean-inspired ramen using preserved vegetables and fermented soybean paste. ## Detailed Analysis The video showcases chefs upgrading instant ramen using various techniques. Chef David Lee collaborates with Korean chefs to present two distinct upgrades. First, David Lee cooks a Chinese-style ramen, using ingredients like peanut butter, bacon, and the ramen seasoning packet mixed with eggs to create a creamy, spicy sauce, forming a rectangular ramen frittata (17:38, 23:05). The second major segment features Korean chef Jung Ji-sun creating a savory ramen stock using anchovies, siraegi (blanched mustard greens), and doenjang (soybean paste), which she seasons and adds to the ramen noodles, resulting in a complex, umami-rich bowl (26:55, 27:50). Chef Fabrizio Ferrari also presents an Italian-inspired Ramen Frittata, using bacon and eggs, emphasizing the importance of texture and flavor balance (17:38, 21:17). All participants highly enjoyed the final dishes, acknowledging the elevated quality compared to standard instant ramen. ### Ramen Upgrades Overview - Chef David Lee asks Korean chefs to upgrade instant ramen - Features collaborations with Chef Fabrizio Ferrari (Italian Michelin Chef) and Chef Jung Ji-sun (Korean Chef, 'Queen of Dim Sum') (0:01, 22:13, 26:56) ### David Lee's Chinese-Style Ramen (Rabbokki Fusion) - Uses ramen seasoning mixed with eggs and bacon, cooked into a crispy, creamy frittata (17:38, 23:05) - The final dish is praised for its balance of creaminess, spice (mala), and crispy texture from the fried ramen (2:25, 12:30, 23:36) ### Chef Jung Ji-sun's Doenjang Ramen - Creates a stock base by sautéing siraegi (dried mustard greens) and garlic in butter, then adds doenjang (soybean paste) and ramen seasoning (26:55, 27:53) - The ramen noodles are cooked al dente (29:11) and the final dish is described as tasting healthy with mild, complex flavors (29:12) ### Chef Fabrizio Ferrari's Ramen Frittata - Prepares a frittata using ramen noodles, eggs, bacon, and scallions, topping it with brie cheese to cut the spice (17:38, 21:17) - The final product is flipped successfully and highly rated (21:04, 22:05) ### Tasting and Conclusion - All participants taste their respective creations and express high satisfaction, with the Ramen Frittata receiving a '10 out of 10' and praise for its complex flavor layers (12:28, 23:59) ![Screenshot at 0:00: A finished bowl of Chef David Lee's upgraded ramen featuring a distinctive green matcha broth, topped with bacon and nori, representing the creative fusion aspect of the video.](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-00-00.jpg) ![Screenshot at 0:04: Chef David Lee showing a packet of Shin Ramyun instant ramen, the base ingredient for his upgrade.](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-00-04.jpg) ![Screenshot at 17:38: Chef Fabrizio Ferrari dramatically flipping the Ramen Frittata using a tray, showing the perfectly crisped bottom side.](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-17-38.jpg) ![Screenshot at 26:55: Chef Kim Do Youn presents the finished Doenjang Ramen, rich with clams and preserved vegetables \(siraegi\).](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-26-55.jpg) ![Screenshot at 23:05: A close-up of the Ramen Frittata sizzling in the square pan, showing the crispy, browned edges and creamy center mixture.](https://ss.rapidrecap.app/screens/03VpfyhPX0w/00-23-05.jpg)