Mazemen - Ramen



In addition to enjoying quiet luxury (wait until you see the new bags we’re bringing in) I am a foodie. While it was cold and rainy here in Los Angeles I was fully on a K Town Korean food kick. Now that the weather is changing I’ve moved away from  Sundubu-jjigae and am now obsessing over Mazemen – ramen sans broth. In April alone I’ve eaten it like ten times and finally have found a recipe to make at home. Try it for youself. I got this from


Tonchin Brooklyn’s Tori Mazemen 

Prep Time: Minimal

Cook Time: Less than 30 minutes

Servings: Serves 2


  • 3 tbsp. sesame oil
  • 1 tsp. chili pepper
  • 3 oz. soy sauce
  • 1.5 oz. sake
  • 2 oz. brown sugar
  • 2 oz. peanut butter (or nut-free alternative)
  • 1 oz. tahini
  • 0.5 lb ground chicken
  1. In a saucepan, combine sesame oil and crushed garlic. Saute until garlic is slightly translucent.
  2. In the same saucepan, add ground chicken and chili pepper. Saute until chicken is browned.
  3. In a medium bowl, combine soy sauce, sake and brown sugar. Mix until combined.
  4. Add soy sauce mixture to ground chicken, cook for 3 minutes and remove from heat.
  5. While the chicken cooks, combine tahini and peanut butter (or nut-free alternative) in a separate bowl.
  6. Boil ramen noodles according to the directions on the package. Drain and rinse with ice water until the noodles are well chilled.
  7. Stir the noodles continuously while adding the tahini mixture slowly. Be careful not to add too much right away, as it can separate.
  8. Combine sliced onion and ice water for 1 minute until well chilled, then drain water.
  9. Plate! We suggest placing noodles first, then ground chicken on top before garnishing with red pepper, onion and chives.


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