Sukiyaki Beef Cut Dry Ramen from Kook

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Soup can sometimes be overrated. This is why I tried the Sukiyaki beef cut dry ramen from the Kook food kiosk at Maginhawa’s STREAT in Quezon City, Philippines.

 

Outside night view of Maginhawa Streat food park

 

I have only eaten several bowls of ramen in the past few months. That’s because I only choose the dish when I’m in a reputable restaurant. Once I tried the cheap ramen noodles in fast food chains scattered around Metro Manila, I’ve never dreamed of eating inexpensive ones again.

 

Not that Kind of Sukiyaki

 

The first time I ate Sukiyaki beef was at a buffet. I remember that it was sweet and it did not really include ramen noodles. Instead, it was partnered with jelly or shirataki noodles.

 

Kook’s dry ramen was entirely different. As the name suggests, there was no soup or anything wet for that matter. It did include the Sukiyaki beef. Sad to say that there wasn’t any tofu.

 

Sukiyaki originated since Japan’s medieval times. The ingredients for the recipe are somewhat almost the same as the popular Shabu Shabu. There is a slight difference since the mirin, soy sauce, and sugar are more strongly defined in the dish.

In fact, the reason why it’s one of my favorite Ramen dishes is because of its unique flavor. In all honesty, most of the ramen flavors taste the same except for Sukiyaki; not that I don’t love them all though!

 

Kook front store at Maginhawa Streat food park

 

Perhaps my personal favorite was the beef itself. It was sweet and it did remind of the Sukiyaki dish I ate at the buffet. I also liked the corn and the tasty Kimchi which was a twist for the dish. A Korean staple in a traditional Japanese dish? Kook was a fusion food kiosk after all.

 

Kook’s Dry Ramen Review

 

Front view of Kook's Dry Ramen Sukiyaki Beef Cut

 

Alright, let’s get down to the actual review of my very first dry ramen.

 

Taste

Surprisingly, I like the sweet yet salty taste of the dry ramen. There was a spicy accent thanks to the Kimchi, but it did get overwhelmed by the corn. Lucky for me, I do like corn in almost everything.

When mixed, the corn flavor actually stands out. However, it does somehow blend well with the sweetness of the beef.

 

Texture

One of the first things that you’ll notice is the slippery and gummy texture of the ramen noodles that they used. This may very well be an instant mix, but I’m betting that this isn’t the kind that is easily found in the local supermarket or grocery store.

I liked the chewy noodles as it adds depth and blends well with the overall flavor of the dish. There is also a fried egg in the mix that has sort of a dry texture which gives you a short break.

 

Look

At first glance, it doesn’t really look that appetizing. Considering that they operate at a kiosk in a food park, it’s still good presentation. Always remember to not judge a ramen by it’s presentation.

Shortness of expectation due to the looks of the dry ramen gave it an advantage when I actually tasted it. It actually looked good once I started to eat it.

 

Price and Recommendation

At only around $3.5 (PHP 165), the Sukiyaki Beef Cut Dry Ramen does exceed ones expectation. The dish actually tastes better than more expensive ramen dishes at around $4 in some fast food chains. You’ll want to eat this with a good drink or two!

What do you think about dry ramen? Does it hold a candle against the traditional ramen recipes out there?

 


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