I miss the old video style format, but I appreciate the fact this video didn't feel like a compilation of 30 tictocs, even though it's the same editing format and will certainly be turned into shorts. The constant zooms, jump cuts, dings, swoosh and popping noises just seem like an editor trying to justify their salary.
Josh, Singaporean here. Super happy that you love our Prima Taste Laksa La Mian! Its one of my favourite dishes. I'm not sure whether you know the content of the individual seasoning packets; I don't want to assume you've not done research so maybe this comment will be more for those who don't know. Laksa is made of three key components - a stock (usually seafood based, can be done with chicken as well. I think they probably incorporate a powdered version within the spice paste packet but I'm not sure), a spice paste (which is the the "Laksa paste" packet) and coconut milk/cream (the "Laksa Powder" packet). To get the full flavour of the broth from this instant ramen, you need both packets. I noticed when you made the khao soi, you added the coconut milk powder, which was the right call for the dish as it needed that coconutty creaminess. However, you mentioned either packet would work, which I wasn't sure about given that the laksa paste is similar to the Thai red chilli paste and wouldn't add that coconutty creaminess that khao soi needs. I'm pretty sure you guys tested it and you're right in the sense that it'll work both ways. If you add the laksa paste, you'll get a more intense spice flavour but it will lack the creaminess. Doing what you did makes a more rounded dish, I would think. Hopefully that helps!
I wondered this as well. I bought some Laksa at my Asian grocery and was really confused about which of the packets, so I used both and it was really good. (I made a half recipe with just one pack of noodles, instead of the 2 serving version in the video)
I feel it was perhaps just unclear English. I think he meant that you use 2 packets of the noodles but only one 'set' of the seasonings. So if it comes with 3 seasoning packages each you won't be using all six seasoning packages
Joshua, for what it's worth, I've been following you for a bit. I've loved the recipes you've shared. Your video on how to fry anything like a chef truly inspired me and I, my family and friends have culinary benefited from it. I just have to say: You deep frying the shin ramen for the snack mix, and seeing pieces roll off the cooling rack when you took them out to drain gave me life. I do that type of thing all the time (i.e. cooking diner the night I am typing this). And sure, I'm not performing for a camera, but that brief moment made me feel a little bit less bad about the execution errors my own untrained ass makes while cooking for my family and not always being as tidy as I wish I could be.
Back in the cabinet? Relatable content? Doable recipes for the home cook? No crazy TicTok cuts? Holy crap! I’m re-subscribing after a few years of only occasionally checking in. Love love love the video, will definitely try a few of these. Is the odd B-roll now and again too much to hope for?
This has to be my favourite cooking video so far. The simplest of accessible bases - instant ramen - multiplies and folds upon itself, showing the infinite depth of culinary art, and through culinary art - the complexity, simplicity and depth of life itself. All this hinges on Joshua's delivery - no-BS, quick and tastefully sprinkled with dry humour - and the fast (again, no-BS) editing.
@@gamingwithizzy7375 Can't speak to a year ago, but I do know when I subbed in 2022ish he was around 5mil, so to almost double that in two years is pretty impressive work!
I don't dislike this sort of content, but I think I would love a "slow" version of the same video. It's edited with no time to breath, making it feel like I'm in a rush while watching this...
that's a problem I pick up with a lot of modern day cooking videos. It sounds like the Johnny Test of TH-cam, full of sound effects and quick movements
I don't understand whats hard to follow here. its ramen, hes showing what ingredients to use and what to do, and you can always go back and pause it or rewatch things. hes gotta go through multiple versions and while a 2 hour video may be best for you. the dude has a life. maybe he doesnt feel like going into hyper detail about making ramen.
Hi, pausing quarter of the way though to say that hearing Whisky Business AND getting the cabinet back made my entire week and it’s only Monday. Thank you. I missed these things so much.
1) You are a terribly creative madman/genius. 2)Nissin for flavor packet 3)Maruchan for texture 4) Shin black for the win (presuming you can afford it) All I'm saying is I see the good in all of this. Bravo!
10:49 I tried cooking it this way and let me just say I followed every single step and it is hands down the BEST ramen I have ever had a 10/10 definitely
Asian families have their own variations of cooking and using combinations of eggs, vegetables, meats and spices. Growing up, every aunt and uncle had their own version. It’s like the equivalent of a family member’s unique chocolate chip cookie recipe in the US.
Funny enough, Uncle Josh’s method of the Ramen Okonomiyaki was very sinilar to an actual dish in a part of Japan called Modenyaki/Modern Yaki. It’s basically Okonomiyaki stuffed with udon.
I gained a lot of respect for instant noodles from watching the anime dr stone. It's actually revolutionary and a big necessity for feeding a mass amount of people.
I usually punch mine up a bit by doing a softboiled egg and tossing a few chicken nuggets in the air fryer. Yes, I could do something a bit higher class, but I'm usually throwing it together in a few minutes during my lunch break and I don't have time to thaw out proper chicken. I like to call my "almost tonkatsu chicken" ramen
I got so surprised and excited when I saw that we were inside the cabinet again haha. Just bring back your dark screen finish where you have a very detailed description of a b-roll🤘🏽
Contractor here, that’s a big hole ya got there brother. If you had put a piece of drywall tape down you mighta been alright, but it would been cleaner to cut out a square, then put some backing behind the existing drywall, cut a new piece of drywall to fit, then used tape and plaster to fill the cuts, rather than try to fill that huge hole. Just look a video on how to do it. The Raman is better in your stomach than in the wall. Plus it’s probably gonna attract critters or bugs
Also a contractor here lmao if that’s needed as a qualifier… Based on the fact he has a piece of drywall just mounted on the wall, I’d say he wasn’t looking to fix a hole - he was looking to do a bit. I also don’t think ramen will attract critters sans seasoning, it’s basically inert.
@@baddaytraderperson who cleans cars here, since we're doing this. I've seen critters eat a steering wheel cover and an entire air filter, among other things. I don't disagree with everything you said, but ho boy, what won't critters eat?
Bartender here, I don’t really have anything valuable to add but I just also wanted to state my occupation. But if you are looking for a good summer cocktail for a hot summer day, I can definitely recommend you try a tequila sunrise. You can all thank me later. I’m glad we all took the time to share this equally valuable information
@@keesvanvore8635 like I said, qualifying your statement with your occupation is silly and unnecessary. I mean you are a bartender and I’ve probably made more drinks in my life than you, since I had crippling alcoholism. And though I’m a contractor and I guarantee some handy man home owner hobby old timer has done more construction than me… there are lots of people who have jobs but suck at them lmao
Haven't watched any new Joshua video's in awhile since but i'm impressed. There's no crazy cuts and this content is very interesting. Going to start watching again.
In Japan, the style of okonomiyaki they make in Hiroshima has noodles, too! Usually with different types of seafood, as well. They call it Hiroshima-yaki, and yes, it's delicious.
Some tip when you're cooking noodles: put some lime leaves in the boiling water and some white part of chives or green onion. It will give you some difference and more with some egg.
like the video! a few extra easy ramyeon ideas if anyone is interested. lazy added egg ramyeon - something we've always done to just add a little something extra to normal Shin ramyeon was that we would break an egg into the pot shortly after we add the noodles and stir it thru. some bits of egg will cook and bind to the ramyeon, and some will cook into strands in the broth. I usually end up doing this instead of a boiled egg cause its quick and easy Bibim Ramyeon - spicy cold noodle dish. cook ramyeon plain and strain from water and rinse with cold water, make sauce (this would the Bibim sauce like you would use for Bibimbap. can make it quick with the ramyeon spice packet, sugar, vinegar, sesame oil, and gochujang or ssamjang depending on if you want more spicy or not). then mix and serve. can add toppings like thin sliced onions, pear, cucumber, boiled egg, etc. Jjapaguri - people who seen Parasite will probably know this one as Ram-don, but is a classic (minus the steak). basically you will mix together packs of instant Jjajangmyeon (Korean black bean noodles) and a spicy noodle. usually served with little to no broth. its name comes from the two ramyeon often used (Chapaghetti and Neoguri) but can use anything as long as you have the black bean sauce (like if you don't like spicy seafood ramyeon you could use something else, or if you want something less spicy you can use Shin). at least for our family we always cooked sliced up hotdogs with it. adding hotdogs was halmoni's way of trying to teach her kids to act more American when they first came over and its stuck ever since.
I tried mixing Chapaghetti with buldak ramyeon once because Momo from Twice recommended it. I was hoping it would cut down the heat, but it was still pretty intense!
Cheesy butter ramen is the dish I had weekly when I was stationed at Camp Humphreys, Korea in the 90s. I was a kid straight out of the holler of Greasy Creek, KY and I’d never had anything like it so flash forward 30 years later, I replicate the dish with Shin Black and sometimes add a protein. Smells, songs and food can take you back to a memory and this takes me back every time. Thanks Josh, great episode and I will be trying a couple of the others and maybe make a new memory.
You are noticeably looking like your program you are doing, is definitely working!!!! NOT SURE what your ultimate goal is for your weight and look, but you are doing amazing things! I've been a big fan of yours for about 3 years now ever since I just randomly saw you om my feed. You led to me discovering other great amazing chefs. I've learned a great deal from you and I just wanna thank you for being you and sharing your culinary knowledge. Happy Father's day !
Hey Josh, there is an Indonesian dish called Mie Goreng (Mie = noodle, Goreng = fried) fried noodles... So you don't have to say fried rice style/inspired, when there already is a well known dish . And it is served every single place they also serve Nasi Goreng (fried rice)
Currently thanks to work I have exactly 10 minutes to prepare my meal before the kitchen gets crowded by people that really arent the best to be around. Thank you papa, you save my bacon here
Bring leftovers if your workplace has a microwave. Also allows you to not spend too much of your lunch break making your food. Sit, relax, enjoy something on your phone or take a cat-nap after eating. De-stress, lol.
Is this kind of snack mix only a southern thing? I've always hated it but every year in school we had to make a bunch to give to away teams coming to play at our school, and somehow I always got picked to be one of the kids doing that
I haven't watched a Josh video in a long time. I was an OG fan (remember Ginger Beer in the sad red dutch oven?). But I got tired of the hyperactive gimmicks. I'm glad to see Josh has grown up and returned to actual cooking again. I think he's one of the most creative voices on TH-cam. I like seeing unique ingredients used in recipes I can do at home. Nicely done, Josh.
Undercooking the noodles for the Ramen burger/waffle/pizza might have helped so the ramen would have held it's shape and had more of a crisp/solid texture.
12:48 I'm half way thru the video so idk if it's here but making ramen with taco seasoning cheese & sweet peppers is really good expeshly if you don't really like the inctent ramen pack
Josh, this korean army stew is the most delicious thing I've ever cooked. Literally my favorite meal atm, the broth is so good I could bathe in it. Thank you so much for this video and the free recipe!
Indomie Mie Goreng are the most versatile instant ramen imo; you get dried veg, powdered sauce, liquid sauce and soy. Lots of ways to put those to use and upgrade your bowl.
@@redblaquegolden you really didn't watch Uncle Roger enough From thai to japanese to italian to korean and spanish....the man knows more than what his nationality can bring to the food world
Look at how happy and joyful this man looks making content he truly loves, for our enjoyment. Broke my heart to hear about his motivation to lose weight. Some people’s kids, man
On another note, I also love the Shin black instant ramen, and like to zhuzh it up (yes I had to look up how to spell it) by simply adding Costco Jongga kimchi at the very end. It adds some veg which gives it a nice freshness and a very welcomed crunch, plus a little acidity with an alternate heat flavor from the kimchi that really complements the ramen well. Also super duper easy. 8.5/10 Another way I’ve zhuzh’ed my ramen is to add loosened peanut butter (like in your Dan Dan version) to a basic shrimp flavor ramen with the water drained. To that I add a generous serving of chili pepper flakes depending on your desired heat level, top it with cilantro, tiny drizzle of toasted sesame oil, a squeeze of lime for some acidity, and done. It’s creamy, peanut buttery, and it coats the noodles really well. You get a little aromatic from the sesame oil, the cilantro adds that nice bright flavor along with the fresh lime- which I know cilantro isn’t for everyone, but I very much enjoy it. Solid 8/10 Cheers Papa 🫶🏻
Love these videos and the direction your Chanel is moving. It's super informative and accessible. However, I was curious what you do with your leftovers from these videos?
Uh... I do enjoy every bite of my Ramyun already. Shin black, a slice of American cheese, an egg, fresh green onions... your golden. I eat Ramyun every day, have for years, and have yet to get tired of it.
its so nice being in the cabinet again, thank you Josh, we hated being in the void
I miss the old video style format, but I appreciate the fact this video didn't feel like a compilation of 30 tictocs, even though it's the same editing format and will certainly be turned into shorts.
The constant zooms, jump cuts, dings, swoosh and popping noises just seem like an editor trying to justify their salary.
@@RichardCranium321that kinda editing makes the videos more engaging
@@RichardCranium321it was the edditing like a 13 year old that made every episode epic. In my opinion at least.
@@Ahmed-fv7zm That kind of editing gets exhausting and makes it difficult to watch after awhile.
@@Stefan-rq7oj😊ok
0:00 Intro
0:54 Straight up
1:35 Zested up
2:34 Carbonara
4:02 Ramen as Breading
5:12 Ramen Snack Mix
6:04 Tik Tok Ramen
7:00 Pizza Ramen
8:03 Mac'n'Cheese
9:07 Ramen Waffle
10:44 JW Ramen
12:20 Fired Rice Inspired
13:08 Dan Dan Noodles
14:20 Chilli Oil Noodles
15:26 Ramen Popcorn
16:07 Pesto Ramen
17:29 Soup Dumplings with Ramen
19:31 Ramen Burger
21:34 Cheesy Butter Ramen
22:34 Pad Thai
24:31 Stir Fry
26:02 Korean Army Stew
27:18 Ramen Okonomiyaki
29:07 Spicy Tuna Ramen
31:07 Ramen Kahao Soi
32:40 Dry Wall
Oh my God, the effort! Thank you
Doing God's work! 💪
was looking for this thank you
Always like those that provide timestamps.
Thank you💕
Requesting a video on what you make when you're like tired, or just want nothing fancy. Just homely childhood memories quicky put together into love.
First you have to purchase some land to grow wheat
Peanut butter and jelly sandwich, grilled cheese sandwich, any kind of sandwich😅
This is intersting for me too
Just do the plain old instant ramen. Throw some ham in there
Yes I want "lazy" meals aka something fast and easy that requires little effort.
OG cupboard subscribers know how good this feels! Thank you Josh! 👏🏻❤️
Josh, Singaporean here. Super happy that you love our Prima Taste Laksa La Mian! Its one of my favourite dishes. I'm not sure whether you know the content of the individual seasoning packets; I don't want to assume you've not done research so maybe this comment will be more for those who don't know. Laksa is made of three key components - a stock (usually seafood based, can be done with chicken as well. I think they probably incorporate a powdered version within the spice paste packet but I'm not sure), a spice paste (which is the the "Laksa paste" packet) and coconut milk/cream (the "Laksa Powder" packet). To get the full flavour of the broth from this instant ramen, you need both packets. I noticed when you made the khao soi, you added the coconut milk powder, which was the right call for the dish as it needed that coconutty creaminess. However, you mentioned either packet would work, which I wasn't sure about given that the laksa paste is similar to the Thai red chilli paste and wouldn't add that coconutty creaminess that khao soi needs. I'm pretty sure you guys tested it and you're right in the sense that it'll work both ways. If you add the laksa paste, you'll get a more intense spice flavour but it will lack the creaminess. Doing what you did makes a more rounded dish, I would think. Hopefully that helps!
I wondered this as well. I bought some Laksa at my Asian grocery and was really confused about which of the packets, so I used both and it was really good. (I made a half recipe with just one pack of noodles, instead of the 2 serving version in the video)
I feel it was perhaps just unclear English. I think he meant that you use 2 packets of the noodles but only one 'set' of the seasonings. So if it comes with 3 seasoning packages each you won't be using all six seasoning packages
i was watching the taco video yesterday and i was like "man i miss when josh put us in the cabinet" and boom here we are
yeaaahhh !!
100%. His new vibe is so off. i dont want to watch a Mr. Beast version of a chef.
He has Semaglutide face.
Happy father's day papa❤❤❤
Thanks 😊
Thanks, Proud day for all the actual men out there being real fathers.
Pause
He aint no papa
@@MrBud85 he IS papa
we got the cupboard AND a 'whisky business'! hell yeah, running it back in time~
I have been craving a ‘whiskey bUsInEeEes🎶’ and now i cannot wait to hear it eeeek!
Joshua, for what it's worth, I've been following you for a bit. I've loved the recipes you've shared. Your video on how to fry anything like a chef truly inspired me and I, my family and friends have culinary benefited from it. I just have to say: You deep frying the shin ramen for the snack mix, and seeing pieces roll off the cooling rack when you took them out to drain gave me life. I do that type of thing all the time (i.e. cooking diner the night I am typing this). And sure, I'm not performing for a camera, but that brief moment made me feel a little bit less bad about the execution errors my own untrained ass makes while cooking for my family and not always being as tidy as I wish I could be.
Back in the cabinet? Relatable content? Doable recipes for the home cook? No crazy TicTok cuts? Holy crap! I’m re-subscribing after a few years of only occasionally checking in. Love love love the video, will definitely try a few of these. Is the odd B-roll now and again too much to hope for?
This has to be my favourite cooking video so far. The simplest of accessible bases - instant ramen - multiplies and folds upon itself, showing the infinite depth of culinary art, and through culinary art - the complexity, simplicity and depth of life itself. All this hinges on Joshua's delivery - no-BS, quick and tastefully sprinkled with dry humour - and the fast (again, no-BS) editing.
And the ridiculous smug entitlement and bias.
I love how Josh listens to his fans and doesn't do it condescendingly. Much love Papa
Watching babish slap his fans while being wrong was an interesting scenario.
@@deathcommand I must go see this.
What happened?
@@BrightSouI idk what he was talking about and I couldn't find it lol.
Hot damn. I took a year off social medias and came back and you have nearly 10 million subs now. That’s insane. Strong work big guy.
how many subs did he have before?
@@gamingwithizzy7375 Can't speak to a year ago, but I do know when I subbed in 2022ish he was around 5mil, so to almost double that in two years is pretty impressive work!
I guess the last time I noticed it was at like 3-4 million at most.
@@nickv5131a whole year of no social media is a big accomplishment nowadays lol. Wonder how you did it
I don't dislike this sort of content, but I think I would love a "slow" version of the same video. It's edited with no time to breath, making it feel like I'm in a rush while watching this...
that's a problem I pick up with a lot of modern day cooking videos. It sounds like the Johnny Test of TH-cam, full of sound effects and quick movements
Well if he did it slower the video would be 2 hours
@@TurboBG I'd rather have it that tbh. I love long videos
@mysidian
There is a speed button on TH-cam, dumbass.
I don't understand whats hard to follow here. its ramen, hes showing what ingredients to use and what to do, and you can always go back and pause it or rewatch things. hes gotta go through multiple versions and while a 2 hour video may be best for you. the dude has a life. maybe he doesnt feel like going into hyper detail about making ramen.
I haven't even gotten 10% through the video, but the moment I saw the Shin Black endorsement, I was like "Yep, this is gonna be 10/10."
Josh - "Tiktok recipe - Hate that"
I too, hate that
That was the best joke of the video 😂
Le tiktok bad
I'm a boomer too
Josh is back in the cupboard!!!
hell yeah
hell yeah
hell yeah
hell yeah
Well, I think we are back in the cupboard
The return of the cabinet AND whisky business?! The OG JW subs are all eating good tonight!
It's nice to have the cabinet back again. I miss seeing it when I watch your better videos. CAN YOU MAKE MORE, PLEASE??!!! THANK YOU, JOSH!!! 😍😍😍
Hi, pausing quarter of the way though to say that hearing Whisky Business AND getting the cabinet back made my entire week and it’s only Monday. Thank you. I missed these things so much.
1) You are a terribly creative madman/genius. 2)Nissin for flavor packet 3)Maruchan for texture 4) Shin black for the win (presuming you can afford it) All I'm saying is I see the good in all of this. Bravo!
YES!!! maruchan >>> top ramen ALWAYS tastes stale and the flavor pack is nasty
Glad to have your good cooking videos back bud!
Yeah! The cupboard is back! Now all we need is that fabulous B Roll
10:49 I tried cooking it this way and let me just say I followed every single step and it is hands down the BEST ramen I have ever had a 10/10 definitely
I just got both of your cookbooks and I can't wait to try the recipes!!
The OG intro style, I love it. Hope it’s making a return!
Asian families have their own variations of cooking and using combinations of eggs, vegetables, meats and spices. Growing up, every aunt and uncle had their own version. It’s like the equivalent of a family member’s unique chocolate chip cookie recipe in the US.
It's now after midnight and I'm watching this and I'm feeling creative.
And then come daybreak, you just go, "Nah, I ain't feeling it anymore." 😂 At least, that's what happens with me after such videos, lol.
I get back to my hotel room after working for 10 hours, made ramen and you upload this gem. We all needed this.
Funny enough, Uncle Josh’s method of the Ramen Okonomiyaki was very sinilar to an actual dish in a part of Japan called Modenyaki/Modern Yaki.
It’s basically Okonomiyaki stuffed with udon.
I'm happy to see Jorshuma still uploads food content on youtube 😊
“A little candied NUTTT “😭😭
I love how creative these recipes are! Very fun 😊❤️
been making a similar version of the mac n cheese ramen for years, so glad too see the professional approach, its amazing!
I gained a lot of respect for instant noodles from watching the anime dr stone. It's actually revolutionary and a big necessity for feeding a mass amount of people.
I was sooo happy to see you open the cabinet!!
Props on your fitness level. Its significantly improved recently.
Keep it up
I usually punch mine up a bit by doing a softboiled egg and tossing a few chicken nuggets in the air fryer. Yes, I could do something a bit higher class, but I'm usually throwing it together in a few minutes during my lunch break and I don't have time to thaw out proper chicken.
I like to call my "almost tonkatsu chicken" ramen
Having the cupboard door open at the beginning gave me such a lovely nostalgic feeling. Thank you Josh. Let's make this, shall we?? 🥰
I got so surprised and excited when I saw that we were inside the cabinet again haha. Just bring back your dark screen finish where you have a very detailed description of a b-roll🤘🏽
Contractor here, that’s a big hole ya got there brother. If you had put a piece of drywall tape down you mighta been alright, but it would been cleaner to cut out a square, then put some backing behind the existing drywall, cut a new piece of drywall to fit, then used tape and plaster to fill the cuts, rather than try to fill that huge hole. Just look a video on how to do it. The Raman is better in your stomach than in the wall. Plus it’s probably gonna attract critters or bugs
Also a contractor here lmao if that’s needed as a qualifier… Based on the fact he has a piece of drywall just mounted on the wall, I’d say he wasn’t looking to fix a hole - he was looking to do a bit. I also don’t think ramen will attract critters sans seasoning, it’s basically inert.
@@baddaytraderperson who cleans cars here, since we're doing this. I've seen critters eat a steering wheel cover and an entire air filter, among other things. I don't disagree with everything you said, but ho boy, what won't critters eat?
Bartender here, I don’t really have anything valuable to add but I just also wanted to state my occupation. But if you are looking for a good summer cocktail for a hot summer day, I can definitely recommend you try a tequila sunrise. You can all thank me later.
I’m glad we all took the time to share this equally valuable information
@@keesvanvore8635 like I said, qualifying your statement with your occupation is silly and unnecessary. I mean you are a bartender and I’ve probably made more drinks in my life than you, since I had crippling alcoholism. And though I’m a contractor and I guarantee some handy man home owner hobby old timer has done more construction than me… there are lots of people who have jobs but suck at them lmao
@@keesvanvore8635 also weak recommendation you’re a bartender and recommend the literal most boring standard issue shitty drink???
Haven't watched any new Joshua video's in awhile since but i'm impressed. There's no crazy cuts and this content is very interesting. Going to start watching again.
In Japan, the style of okonomiyaki they make in Hiroshima has noodles, too! Usually with different types of seafood, as well. They call it Hiroshima-yaki, and yes, it's delicious.
It’s also known as Modan-Yaki!
Explosive flavor!!
@@Lester-ue1jfTastes so good, you'll have a meltdown
There is a point where instant ramen is no longer instant
🥪 bread
Some tip when you're cooking noodles: put some lime leaves in the boiling water and some white part of chives or green onion. It will give you some difference and more with some egg.
like the video! a few extra easy ramyeon ideas if anyone is interested.
lazy added egg ramyeon - something we've always done to just add a little something extra to normal Shin ramyeon was that we would break an egg into the pot shortly after we add the noodles and stir it thru. some bits of egg will cook and bind to the ramyeon, and some will cook into strands in the broth. I usually end up doing this instead of a boiled egg cause its quick and easy
Bibim Ramyeon - spicy cold noodle dish. cook ramyeon plain and strain from water and rinse with cold water, make sauce (this would the Bibim sauce like you would use for Bibimbap. can make it quick with the ramyeon spice packet, sugar, vinegar, sesame oil, and gochujang or ssamjang depending on if you want more spicy or not). then mix and serve. can add toppings like thin sliced onions, pear, cucumber, boiled egg, etc.
Jjapaguri - people who seen Parasite will probably know this one as Ram-don, but is a classic (minus the steak). basically you will mix together packs of instant Jjajangmyeon (Korean black bean noodles) and a spicy noodle. usually served with little to no broth. its name comes from the two ramyeon often used (Chapaghetti and Neoguri) but can use anything as long as you have the black bean sauce (like if you don't like spicy seafood ramyeon you could use something else, or if you want something less spicy you can use Shin). at least for our family we always cooked sliced up hotdogs with it. adding hotdogs was halmoni's way of trying to teach her kids to act more American when they first came over and its stuck ever since.
I tried mixing Chapaghetti with buldak ramyeon once because Momo from Twice recommended it. I was hoping it would cut down the heat, but it was still pretty intense!
I really appreciate u job bro, this content makes my creativity go to another level, thank you
Joshua’s posts bring me joy
having all the nods to the old Josh videos made me realize that I'm going to support and love any version of a Josh video
Cheesy butter ramen is the dish I had weekly when I was stationed at Camp Humphreys, Korea in the 90s. I was a kid straight out of the holler of Greasy Creek, KY and I’d never had anything like it so flash forward 30 years later, I replicate the dish with Shin Black and sometimes add a protein. Smells, songs and food can take you back to a memory and this takes me back every time. Thanks Josh, great episode and I will be trying a couple of the others and maybe make a new memory.
You are noticeably looking like your program you are doing, is definitely working!!!! NOT SURE what your ultimate goal is for your weight and look, but you are doing amazing things! I've been a big fan of yours for about 3 years now ever since I just randomly saw you om my feed. You led to me discovering other great amazing chefs. I've learned a great deal from you and I just wanna thank you for being you and sharing your culinary knowledge. Happy Father's day !
Couldnt time it better! Thank you Josh 🙏
Can you do lazy meals for those days when you're almost too lazy to eat? Something easy and fast.
Also with ingredients that you always have at your house
0:43
Thank you for the Cabinet intro!!!! Nostalgia heat me in the face hard.❤❤❤❤❤❤
I've been here since 2018...
I really like your noodles recipe. It's the most delicious food. ❤❤😊
"Ramen Burger- Welcome to Hell" 🤣
-Josh, 2024
My childhood Ramen was hot tap water added to one of the styrofoam cups
Cup ramen is almost always worse. Even the cup alternatives to good instant ramen usually have worse noodles.
@@maynardburger The Shin Ramyeon cups are amazing though, I think it's better than the package kind. IDK why, maybe the noodles are thinner?
Hey Josh, there is an Indonesian dish called Mie Goreng (Mie = noodle, Goreng = fried) fried noodles... So you don't have to say fried rice style/inspired, when there already is a well known dish . And it is served every single place they also serve Nasi Goreng (fried rice)
I v tried mie goreng in bali❤ thats nice
Thank you Josh. This is how I found you, in the cabinet cooking chicken pram. I’m glad you made this OG JW video.
This is literally the college students kitchen survival guide!!! 🔥🔥🔥🔥🙏🙏🙏🙏❤❤❤❤ Love these kind of videos keep making them!
Currently thanks to work I have exactly 10 minutes to prepare my meal before the kitchen gets crowded by people that really arent the best to be around. Thank you papa, you save my bacon here
Bring leftovers if your workplace has a microwave. Also allows you to not spend too much of your lunch break making your food. Sit, relax, enjoy something on your phone or take a cat-nap after eating. De-stress, lol.
CABINET-CAM!! Yeayyyy🎉 👏
josh in every new video: this the best "blah blah" ive ever had
Loved the creativity in this video! So many unique and delicious ways to elevate instant ramen. My favorite was the cheesy ramen
Never got bored from regular instant ramen in over 20 years :D
Everyone knows that the NY Times Bestsellers list isn't based on sales... it's curated...😮
Anybody with high Blood Pressure or salt restriction issues exit stage left.😂🎉❤❤
5:37 you should be jailed for this abomination
Is this kind of snack mix only a southern thing? I've always hated it but every year in school we had to make a bunch to give to away teams coming to play at our school, and somehow I always got picked to be one of the kids doing that
Love that the cabinet is back from the old vids 🔥
I haven't watched a Josh video in a long time. I was an OG fan (remember Ginger Beer in the sad red dutch oven?). But I got tired of the hyperactive gimmicks.
I'm glad to see Josh has grown up and returned to actual cooking again. I think he's one of the most creative voices on TH-cam. I like seeing unique ingredients used in recipes I can do at home.
Nicely done, Josh.
Undercooking the noodles for the Ramen burger/waffle/pizza might have helped so the ramen would have held it's shape and had more of a crisp/solid texture.
I’ve had uncooked ramen before, it was still delicious. College days 😂
7:00 what the hell
No dry ramen salad!?!?!?😢
12:48 I'm half way thru the video so idk if it's here but making ramen with taco seasoning cheese & sweet peppers is really good expeshly if you don't really like the inctent ramen pack
Josh, this korean army stew is the most delicious thing I've ever cooked. Literally my favorite meal atm, the broth is so good I could bathe in it. Thank you so much for this video and the free recipe!
Indomie Mie Goreng are the most versatile instant ramen imo; you get dried veg, powdered sauce, liquid sauce and soy. Lots of ways to put those to use and upgrade your bowl.
Indo Mie BBQ chicken (blue pack) ftw!
I prefer Korean instant noodles.
The noodles are bigger and more chewy, and the flavors are more intense.
I thought that it was a video on ways to cook instant ramen, not how to make it better.
Edit: he forgot ramen sushi
buldak creamy carbonara would be good with that waffle thing you did. Unless i'm too high.
The Mac and cheese ramen is my favorite ❤️ glad you liked it
i made the khao soi and it was amazing! i used a cheaper brand of laksa ramen and it turned out great.
No uncle Roger?
Haiyaaaaaa, why no MSG?
He would have gotten murdered for that Ramen pizza
Ramen is Japanese...? Isn't Uncle Roger not Japanese?
@@redblaquegolden you really didn't watch Uncle Roger enough
From thai to japanese to italian to korean and spanish....the man knows more than what his nationality can bring to the food world
Not including snoop dogg’s ramen is a crime
You are an amazing chef. I love your videos. I bought both of your books. 😀
This is such a breath of fresh air again, back to the down to earth content. Thank the lawd!
I think I’m gonna stick with the ramen packs that cost like 25 cents
Why you acting like something that costs a few dollars is so unattainable 😂
For some it is
Add American cheese.... 😢
this is the best video you have ever made! ramen ramen ramen, all my fave flavors AND you taught me how to make popcorn?!?!??!?!
I literally can't even trust any other cook youtubers. You're the only one
Thanks papa! You've given me the motivation to put my Wendy's spicy nuggets into my Shin gourmet hot ramen!
I almost started a fire in the microwave with the nuggets.:(
Look at how happy and joyful this man looks making content he truly loves, for our enjoyment. Broke my heart to hear about his motivation to lose weight. Some people’s kids, man
On another note, I also love the Shin black instant ramen, and like to zhuzh it up (yes I had to look up how to spell it) by simply adding Costco Jongga kimchi at the very end. It adds some veg which gives it a nice freshness and a very welcomed crunch, plus a little acidity with an alternate heat flavor from the kimchi that really complements the ramen well. Also super duper easy. 8.5/10
Another way I’ve zhuzh’ed my ramen is to add loosened peanut butter (like in your Dan Dan version) to a basic shrimp flavor ramen with the water drained. To that I add a generous serving of chili pepper flakes depending on your desired heat level, top it with cilantro, tiny drizzle of toasted sesame oil, a squeeze of lime for some acidity, and done. It’s creamy, peanut buttery, and it coats the noodles really well. You get a little aromatic from the sesame oil, the cilantro adds that nice bright flavor along with the fresh lime- which I know cilantro isn’t for everyone, but I very much enjoy it. Solid 8/10
Cheers Papa 🫶🏻
Cupboard and whisky Business??? 😍😭😭😭
I missed that opening, papa. Thanks for the throwback, the recipes, and you gorgeous goatee, I mean, video, gorgeous video. Love you papa🎉❤
Love these videos and the direction your Chanel is moving. It's super informative and accessible. However, I was curious what you do with your leftovers from these videos?
Uh... I do enjoy every bite of my Ramyun already. Shin black, a slice of American cheese, an egg, fresh green onions... your golden. I eat Ramyun every day, have for years, and have yet to get tired of it.
This might be my favorite video that you've made so far
we got the cupboard AND a 'whisky business' !!! I missed that so much !!
josh lookin like a healthy king
As someone whose family eats a lot of popcorn, I'm immediately trying the clarified butter with Ramen seasoning. Sounds divine
new best videos tuo exist in the channel…thankful everyday thati met you.. i owe you my success papa
Whiskey business!! Long-time viewer, seldom commentor. Loving the classic throwback vibes with the cupboard intro too.