Steps

1. Slice 3 out of 5 cloves of garlic thinly.
   🕒 04:50
2. Grate the remaining 2 cloves of garlic. [Chef's Tip!] Using both sliced and grated garlic creates a double effect, enhancing both aroma and punch.
   🕒 05:18
3. Remove the core from 350g of cabbage and chop it into large pieces. Cut it slightly smaller as larger pieces will be difficult to cook through.
   🕒 05:28
4. Wash 100g of nira (garlic chives) and cut into lengths of about 5cm, easy to pick up with chopsticks.
   🕒 06:25
5. Place 450-500g of beef offal in a bowl, sprinkle with 1 tsp salt, and rub thoroughly. The osmotic pressure of the salt will remove odors and impurities.
   🕒 07:30
6. Rinse the salt-rubbed offal thoroughly under running water and drain in a colander.
   🕒 08:47
7. Bring a pot of water to a boil, add the washed offal, and parboil for about 3-5 minutes. This will bring impurities and fat to the surface, reducing greasiness. Be careful not to over-boil, as it can deplete the umami.
   🕒 09:55
8. In a separate pot, add 650cc water, 150cc sake, 60cc Mirin (Sweet Rice Wine), 2 tbsp soy sauce, 5g bonito powder, 1/2 tsp salt, 1 tsp sugar, 2 and 1/3 tsp Chinese seasoning, and 3-4 shakes of MSG(Ajinomoto). Bring to a boil. [Chef's Tip!] Since some umami is removed from the beef offal, it's key to make the soup extra flavorful.
   🕒 11:44
9. Once the soup boils, add the chopped 350g cabbage, cover slightly ajar, and simmer for about 10 minutes to infuse the soup with the cabbage's sweetness.
   🕒 14:03
10. Once the cabbage has softened, add the parboiled 450-500g beef offal and simmer for another 5-10 minutes.
    🕒 14:52
11. Add a generous amount of grated garlic.
    🕒 16:05
12. Add 200g bean sprouts, placing them on top of the cabbage. Add bean sprouts later as overcooking will make them lose their texture.
    🕒 16:32
13. Add the chopped 100g nira (garlic chives), piling them high.
    🕒 17:03
14. Scatter the thinly sliced garlic slices and sliced red chili peppers to taste.
    🕒 17:24
15. Sprinkle toasted sesame seeds to taste by twisting them, cover with a lid, and steam until the nira (garlic chives) are tender, then it's ready.
    🕒 18:00
16. To make the finishing ramen, add 100g ramen noodles to the remaining soup in the pot and simmer until the noodles absorb the soup.
    🕒 21:26
17. Lightly sprinkle Ajishio (seasoned salt) to taste over the cooked ramen to adjust the flavor.
    🕒 22:50