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By Jeff Gordinier
Y I E L D 1 serving
TIME 10 minutes
Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with
slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you
want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen
is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen
noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of
cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”
INGREDIENTS PREPARATION
PRIVATE NOTES