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How to Make Ramen with Kitchensurfing Chef Sung Kim

kitchensurfing:

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We live in a golden age of ramen. From Tokyo to Brooklyn, Boston to LA, the new noodle joints pop up every week, each with their own take on the classic Japanese dish.

There’s no single “ramen,” no common ancestor or ideal dish, but an astonishingly diverse array of regional specialties and hybrids dictated in equal parts by history, availability of ingredients, and chef-led innovation.

To dig in to the ever-popular cold weather dish, we turned to New York chef Sung Kim, who shared two varieties she’s been cooking this winter.

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