Talking to Dennis Lee about his oxtail dish, I took the opportunity to ask him about the new ramyun dish he debuted at Namu's Saturday farmers' market stand last week.
“I basically spend all Friday making the noodles,” he says. “We're mimicking Korean instant ramen. The noodles are rolled out and cut, then parboiled and fried to get the same texture as that block of dried noodles.” The stock is distinctive, too. Lee starts with a broth made with pike mackerel ― which he dries himself ― as well as pork and chicken, then rolls in a little heat and black pepper.
Is the ramyun going on the restaurant's permanent menu? Perhaps. “I'm considering switching the restaurant ramen to ramyun,” Lee says. “It's a little more special.”
Namu stand, Ferry Plaza Farmers' Market, Sat., Jan. 22, 8 a.m.-2 p.m.