Thought you'd never look at another package of instant ramen again after college? What if American cheese was involved?
In his new cookbook, L.A. Son: My Life, My City, My Food, chef Roy Choi of L.A.'s famous Kogi taco truck (among a slew of other popular restaurants) shares this souped-up instant ramen recipe that will forever change the way you look at your 2 a.m. college dinner (or 2 p.m. breakfast).
"Making instant ramen is spiritual, important and methodical for Korean-American kids," Choi tells Tasting Table. "It's our peanut butter and jelly sandwich."
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Choi's recipe involves sesame seeds, scallions, butter, and yes, two slices of American cheese. Instant ramen has never looked so good.
