Ryuji Recreates a "Generic Hokkyoku Ramen" at Home with Adjustable Heat Using Korean Chili Pepper

The ingredients are garlic, ginger, pork, and Japanese leek (naganegi), plus bean sprouts for topping. The one item Ryuji said "you really need to get" is Korean chili powder, which they say is sold at places like Kaldi.

The reason for using Korean chili pepper is that it isn't very spicy. According to Ryuji, Korean chili pepper goes in for umami and flavor, not for heat. Adding 2 tablespoons to the soup instantly turns it the red color typical of Hokkyoku. Ryuji explains that if you added the same amount of regular ichimi chili pepper, it would be too spicy to eat. Since the heat is added afterward with ichimi chili pepper, the dish can be made both for a companion who doesn't handle spice well and for Ryuji and others who can take the heat.

The recipe is for 2 servings. About 25g of garlic is used in total. According to Ryuji, Hokkyoku uses sliced garlic, but this time both sliced and grated garlic are used. One smallish clove (about 10g) is peeled and set aside for grating, and about 10g of ginger is also prepared for grating.

The pork is 60g per serving, 120g for 2 servings. The pork scraps Ryuji had on hand were on the thick side and low in fat, so they chopped them finely. If you want it the same as the restaurant, you can use pork belly, but Ryuji doesn't think belly is all that important, so they make it with pork scraps. The leek is 30g per serving, 60g in total, cut into thin rounds. Ryuji explains that the leek's role is to give the soup aroma.

While cooking, Ryuji also touched on the origin of the name Hokkyoku ("North Pole"). Ryuji says it means that if you eat this, your body will warm up even if you're at the North Pole.

Put 2 tablespoons of lard in a pot and fry the garlic as soon as the heat goes on. Fried garlic and raw garlic have different aromas, so the goal is to first make "fried garlic." Once it has taken on a little color, add the pork, but since it will be simmered later, there's no need to cook it thoroughly.

Next, add 600cc of water and the leek, then add the seasonings. The miso is 2 tablespoons per person, 4 tablespoons in total. Ryuji uses the white miso they use at home, which makes for a pretty strong miso flavor. Ryuji notes that this is "my own take on the recreation." Since it's Hokkyoku and has to be at least somewhat spicy, 1 and 1/3 teaspoons of doubanjiang also go in. Up to this point, the non-spicy and spicy versions are the same.

After adding 2 tablespoons of Korean chili pepper, umami is added. One teaspoon of Chinese-style stock powder goes in, but since that alone isn't enough, 1 teaspoon of Ajinomoto (half a teaspoon per serving) is added, along with soy sauce. The grated garlic and grated ginger are added at this stage, on the grounds that adding them later gives more punch.

Ryuji explains that the seasoning is basically mapo-like, and that this is what Mouko Tanmen tastes like. However, while regular Mouko Tanmen contains tofu, Hokkyoku does not. On tasting it, Ryuji's verdict was "A little spicy. But seriously good."

To finish, about 1 more tablespoon of lard is added, along with about 2 teaspoons of sesame oil. Ryuji's explanation is that lard melted into the soup and lard floating on the surface taste different. A soup with a moderate layer of oil on top is what makes it good. With that, the soup is done, and Ryuji wrapped up with "Super easy, right?"

The noodles are extra-thick tsukemen noodles. Ryuji recommends Nissin's, and says ordinary noodles are better than very chewy ones like Jiro-style noodles. Four portions are boiled, and the bean sprouts are boiled in the same water. The sprouts only need about 1 minute before being pulled out, which Ryuji says is the most efficient way. Ryuji also says it isn't ramen without the bean sprout topping.

For the spicy version, ichimi chili pepper is put in the bowl before the soup is poured in. The guideline is 1 teaspoon, adjusted to taste. Ryuji said that anyone who has been to the restaurant would probably think this level barely counts as spicy. When the soup is poured in, the ichimi spreads throughout. Finally, the bean sprouts are placed on top, and it's done.

First they ate the non-spicy version without ichimi. Ryuji thinks it matches pretty well apart from the heat, and a companion also remarked, "It's Hokkyoku, except for the heat." On the other hand, Ryuji joked that if this were served at Nakamoto, people would get angry because it isn't spicy. It's positioned as a Hokkyoku that people who aren't good with spice can just barely manage. Ryuji also judged the noodles to be Hokkyoku-like.

Next they ate the version with 1 teaspoon of ichimi. The companion's reaction was that it was less spicy than expected, and the one with even more ichimi added had a heat that "hits you afterward." Ryuji said that at this point it's definitely spicy, but delicious.

The non-spicy version was topped with natto, which Ryuji had also tried in the cup noodle video. According to Ryuji, the original restaurant also offers a natto topping. Mixed with a little of its sauce and placed on top, the verdict was that it was delicious.

While eating, the idea also came up that it might be good even without meat. Ryuji speculated that the restaurant probably uses something like chashu scraps, but said they think it would be fine without meat. The only hassle, Ryuji says, is getting hold of the Korean chili pepper. Ryuji also emphasized that chili peppers are not just spicy but also rich in umami.

Finally, Ryuji closed the video by recommending that people who don't handle spice well start with the version without ichimi, while those who are good with spicy food can add 1 to 2 teaspoons of ichimi chili pepper for a spicy and delicious Hokkyoku.