3 Insanely Delicious RAMEN Recipes that will blow your mind!
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- เผยแพร่เมื่อ 1 ก.ค. 2024
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I love ramen, but I don't like to spend ours making them. Today using only left overs I show you our take on upgrading this simple ramen instant cup that will blow your mind!
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#cooking #food #recipe
Gugas leftovers are five star restaurant quality alone.
Glazing
@@detachedVFX he's literally glazing a 500$ waguy steak
@@novared103gaming3 cool I saw the video too! No way!
@@detachedVFX u aint funny lil bro.
@@intamoisidou2849 he's just bored he's got nothing going on today but he's just in a hateful mood let him tire himself out
I always have leftover shrimp and waguy picanha ... was about to throw them away, but this video saved my day 🤣🤣🤣🤣
Throw out WAGYU?! Nah you wrong for that 😭💀
That's a crime anyone who does that should be locked away forever
@last2comments I think it was a joke
r/whoosh 🤦🏼♂️
@@ItsMeYourRealDad Yep. Never have waguy in my life ... 🤣🤣🤣🤣
Signle steak price is 1/6th of average monthly income in my country so ... yes waguy Picanha scraps 😂😂😂
Remember those $0.30 noodles?
Throw $20 worth of ingredients at it and you got a meal!
I bet everyone who eats instant Ramen has a Wok specific stove or a smoker at home.
@@shriker5969 And Waguy Picanha scraps.
If you spend that much effort elevating it, you might as well use better noodles.
Just leave trash noodle soup alone. It is what is, has its place and this ain’t it.
@@Zack_Raynor thats what i thought xd if one can cook instant noodle this well, might as well use some normal noodle😂
These ramen upgrade recipes aren’t really feasible for people on small budgets but they hold a special place in my heart because I’m finally fortunate enough to be able to afford fresh ingredients and home cooked meals.
They say ramen expires the moment you graduate college but I still don’t mind it once in a blue moon and jazzing it up like this feels like we’re “honoring” it for carrying us through the rough times.
For me 'leftovers' are food that I have already cooked, but not eaten. I don't call ingredients that I haven't cooked yet 'leftovers'...
It looks really delicious though!
I thought the exact same thing. Uncooked Ingredients are not leftovers.
He said ¨leftovers¨ from videos and then my mind goes clicking into the clickbaity trap that was, I still would want Guga to make a video with actual leftovers just casually.
I think he means "leftovers" as in stuff he couldn't fit into a meal. Like you know when he trims meat and tells you to save it. But you are right. Ingredients aren't leftovers lol. Like, who has wagyu beef just hanging out other than Guga.
@@KenNakajima07 the title never included the word "leftovers" so not clickbait?
Left over ingredients maybe?
i get your "use leftovers" advice but most people eating instant ramen dont have anything leftover xD
🤣🤣🤣 Yeah no kidding!
my favourite way to pimp ramen is just celery and carrot, and if I have any left over meat it goes in too. Chop it up, put it in with your boiling water before you marinade - so much better. Even a boiled egg is good for protein
Agree... Instant noodles is what's left to eat when there's nothing else in the house... 😅
I love how Guga's "leftovers" are beautiful looking bits of beef that would effectively be a main course foundation for my household :D
Because he is rich
Guga’s leftovers better than my whole fridge 😂
Me: looking at how complicated it looks with so many ingredients
Guga: "To make this it is super simple"
Every single guga main course, also every guga side dish 🤣
Yah. Living in the middle of nowhere, by the time I was able to order and get these ingredients, my leftovers would be rotten.
I *think* Guga's ideas of leftovers differs from mine! 😂
Right lads, you distract him and i will raid his freezer 😅
YOU GOT IT BOSS!
In the UK we have snacked on Pot Noodles for decades. The first upgrade for me was when a co-worker would put it in a 70 degree(c) oven for around 40 minutes, and the noodles seemed to double in thickness! Was awesome. Then he said to simply use maybe a bit of butter and a stock cube for flavour on a different (less expensive) version of the pot noodle and it upgraded the flavour tenfold, it was amazing! Your versions take that to a whole new level! Thanks for the inspiration, and cheers!.
I get the point of this video, to make cheap noodles looks fantastic. But having somewhat expensive ingredients (picanha, shrimp) isn't very relatable on a daily basis, people who are eating instant noodles just want a fast+cheap meal. So I suggest for a next video to create a "cheap" + "somewhat fast to cook" noodle, so people can make whenever they need.
Guga 😂 if I have time and money to smoke pork belly or steak I’m not eating ramen man 😂great video tho I love the content
It might be handy to know that most people don't have a good enough wok burner, the one on a regular stove is not hot enough compared to the professional wok burners.
A normal stove wok burner can reach anout 3500 BTU's , a professional wokburner does 15.000 BTU's.
The wok burner Guga uses is probably more than 3500 BTU's so Guga can get the meat brown sooner, keeping the inside medium-rare.
So if you cook this and think it could tatste better, it's not you, it's your wok burner.
Thanks for the tip, I’ll keep that in mind whenever I learn how to cook in a wok!
You can also freeze the meat for an hour before cooking on high. Also have your oven broiler preheated 10 minutes prior. When you're half way done searing the meat, quickly transfer it into an aluminum tray and broil for a minute.
When I think of leftovers, I think of food that I’ve already cooked but have not eaten. Anything uncooked is ingredients to make a meal. I have added frozen fajita meat to Ramen noodles. Which was delicious. Your “leftovers” are more expensive than my leftovers lol
ive recently found guga, and i litterly watched every vid on his channel until know, i love this guy. good food, good talks. comedian, everything thats needed for good videos! keep it goin guga.
What a fantastic video guys! Very entertaining, quite inspiring, and its always a good laugh when Guga tells us something is super simple to make.
I always do this with my ramen, I use the ramyun package the spicy one and add a good amount of seasoned pulled pork & a raw egg, the leftover heat from cooking the ramen helps cook the egg but mixing it all together leaves you with a really nice creamy texture and if you sear the pulled pork you also have a nice bite in there.
Damn, a good thing I have all this wagyu picanha leftover lmao
Angel's reaction/face with the shrimp needs to be preserved...
...for leftovers
Priceless
Who needs cullinary school when we have guga
Love this the one thing i think about when i think about ramen is it honestly goes as far as your culinary imagination can carry it
Something "simple"...you keep using that word, I don't think it means what you think it means!
Love ya Guga!
Yessssss good job guga youve done it again
🤤 omg. The versions just got better and better and better and better. I know that there’s only 3 versions but 4 betters but that’s how much better guga’s instant noodles are. Wow 🤩 🤤
This is a neat inspiration to improve a cup ramen. I might try the steak one, and as you said with any steak, since I go with beef.
Guga is AMAZING!! That is incredible! 😋
This is one of my favorite things to do, Done this with leftovers many times.
Wow, I’m making all 3 of them from now on ❤
As malaysian Chinese, Char Siu and Roasted pork belly are the god of leftovers for us.we literally put it in instant noodles or refry them as a dish. Of yes, not to mention perfect for egg fried rice too.
As a Dutchman i can tell you to add Babi Pangang to the list.
Indonesia used to be a Dutch colony and Indonesean people who came to live in The Netherlands introduced the Indonesian kitchen here... adapted for the Dutch.
The Chinese had influence on that kitchen too so now we have a pretty unique indo-chinese kitchen here 👍
I'm about 50 hours into a three day fast and this video is rocking my world 😂
Uncle Gugas voice could put me to sleep. And I say that in a very very nice way. It’s so soothing for real haha. Also, I’m a cheap ramen lover and I make different versions myself. So thank you!
Leftovers are just awesome but guga is just making magic!!
6:03 laugh was something else
Guga strikes again! Man that looks so delicious!
I would try this 💯% scallops and shrimp yum!
That's soo cool! Imma try making em. I should also make a blog about it.
Nice take a on 99 cent freeze dried ramen. I also love my Rec Tec grill. It's my favorite out of the 4 grills I use...
I eat those all the time . And they are really good
I bought a Dual Fire at the beginning of the year. TOTALLY blown away by it. You can make some awesome bbq on it.
Thanks Guga, and team. I'm going to do that with yakisoba
You the #1 guga 💯💪✌️
Thank you
About time
im gonna make up nice and early for this noodles now
This is beautiful
my go to for ramen is ground beef or beef tips, cooked up in oil and onion, sauce is hoisin, soy and mirin, little bit of sugar, if you use less oil to cook the meat add some to the sauce, i just use it on the meat
Slow cook a brisket in (belgian) beer please! It’s delicious! I’d love to see your take on it
💚✌🏽I’m ready😋😋😋
I ate instant noodles since I was a kid. Now... since Uncle Gugas showed an upgrade on these I think I can make em better.
Id love to see something like this with Indome Migoreng noodles, Its been my cheap go to for years to just throw stuff into
If you don’t do it already, this would be a perfect video to make a short from so I could share with my wife and then make for the fam!
My ramen recipe is inspire by the Korean combo of Chicken & Beer, called "Chi-mehk." Starts with a cup of chicken broth, a bottle of good beer(I use Leinenkugel's Honeyweiss), some Better Than Bullion chicken concentrate, and sambal oelek for spice. Add in grilled, sliced bratwurst & sauteed mushrooms, boil for 5 minutes, add in sliced carrots, boil for another 5 minutes. Add in green onions and noodles, boil for another minute, kill the heat, crack in 2 eggs, cover the pot, and let sit for 2 minutes. Stir the broth-poached eggs through and serve.
It's nowhere close to traditional, but it is and amazing bowl of food.
Guga’s leftovers are my weekly groceries 🫠
I add in chili oil and eggs and whatever else I have. Ramen like this is perfect for leftover meals.
Great upgrades I must say! I just did.
This. This Guga is you jumping the shark.
Wowzer
This would be a great Food Truck theme. RAMEN DREAMS
Aside from a quick meal, I use instant noodles to make thicker soup because it absorbs water and intensifies the flavor of the soup. If I don't have rice available, this is a good replacement.
This is something else
Heck using some "Better than Bullion" to make the broth or even just to coat the noodles would be a upgrade from the cup of watered something ramen he used as a base. But I agree with Guga, I would happily pay money to try one or all of those final dishes.
duuuude, that shrimp carbonara looks delicious.
You can do the reverse - just like packing a ramen pack with a Mountain House. Warm up the Mountain House with a little excess water. Cook up - then put in the ramen pack into such beef stroganoff, spaghetti, even the breakfast skillet. The amount of food will stuff you - leaving more for a second (even third) meal.
6:03 Guga sounded like a seal when he laughed lmao
I start with a good ramen, like Shin Black. I add mushrooms, minced garlic, and chill oil. Half-way through cooking, crack a few eggs in it and poach with the noodles. Sprinkle some Schichima Tagarashi, then top with some broken up grilled seaweed rolls.
Can u feed me sometime? 😂😂 ill share my ramen recipe
The only beef I have never seen you cook is a Steamship Round! Please do it!
Guga can you come do some pop up in Vegas and cook for us? Pleeeeeease!!
Okay I have zhuzh'ed up packet/bowl ramen before, I think we all have. But that's some serious zhuzhing up!
Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️🥰
The shrimp one would win for me
I think the step that created the bong broth might be related to the deliciousness
Please do dry age steaks with ginger garlic paste
These are amazing but how do you get to the noodles without eating all the toppings first?
Wow, it really make some noodle cups look like gourmet food. Nice work, but to be honest, I would discard the cup and put everything into a small bowl to increase the amount of food space.
Lomo Saltado 😍😍 Actually, that dish (Lomo Saltado + Noodles) it's called in Perú "Tallarin Saltado"
I usually put curry powder ramen noodles and try to make less soupy
Guga leftovers are on a different level
I dont know, but i think Leo have the Guga hanging out a fist bump auhuahuahua at 5:37
I add chili oil and some dried veggies and algae and thats it
What’s up guga, for st Patrick’s day this year can you please do a wagyu A5 corned beef?
I’ve been subscribed your channel since the beginning and I was watching this video today and I realized I was not subscribed I’d look into this.
6:03 that laugh 🤣🤣🤣
Guga: use your leftovers
Guga: uses leftover wagyu
Me: i gotta go to the store
Gustavo, I'm getting an offset BBQ-Smoker, yeah! this boy is going big! and expensive! having to feed my family bit by bit... well, no more! 3 or more rib racks will fit it on it and if I use the fume/smoke base as a BBQ 30+ to 50 sausages will fit in one go!
as much said life will be better!
A restaurant could be started using this concepts
Ahh jesus. Put it in a bowl, Guga 😝
A Mad Scientist in the Kitchen.....Well done...
Guga, could you do a '10/10 would highly recommend' compilation video?
Guga makes Stone Soup! :D
You gotta review IKEA frozen meatballs. S tier frozen food
Hello Guga,
I suggest cooking small cuts of young camel meat, as well as the kidneys and liver, with camel hump fat instead of Wagyu tallow.
For the main course, we recommend cooking Kabuli pulao (in the Hijazi style of Mecca or the traditional style) with young camel meat cooked in camel hump fat.
You can also try Zerbian (in the Hijazi or traditional style) with young camel meat cooked in camel hump fat.
We need more leftovers videos!
Ayyoo Publix in the bulidin
Quesabirria Jalisco in Chicago has by far the best birria ramen known to man.
I can’t wait until they come out with low carb ramen 🍜 noodles
Wtf, I didn't even realize Guga had this channel. I was on the other 2 lmao. More Guga is fine by me!
I see a food truck in your future Guga 😊😊😊
I don't like shrimp but the other two I would eat.