Sous Vide RAMEN! It's Easy, Fast and Delicious!

Ramen is awesome and this is the easiest way for you to make it. Using sous vide left overs makes it so easy to do that anyone can achieve amazing ramen with not much effort. This recipe is simple, fast and delicious to make anytime.

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

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HOW TO COOK PORK BELLY SOUS VIDE
I cooked it for 8hrs @ 160°F / 71°C)

* Pork Belly by Grand Western Steaks
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#Ramen #SousVide #Recipe

[gamerone]

Guga wearing the wrong shirt on this channel. We're not on guga foods guga. Lol.

[brandondimusic]

When you hear him say “watch this” and the drums start going you know you boutta get hungry.

[atuamaepadre]

huge fan here! please do the pho recipe :D you guy inspired me so much to develop my cooking skills my family is loving it ahah. Big hug my man

[k.ren]

Title: *”Fast*, Easy, Cheep”
Video: We will be cooking this pork belly for *8 HOURS*

[monicatsumoto]

Little tip: smash some garlic and put in the ramen 🤘🏻

[programmar]

Pitmaster X was sad when you didn't use that ketjap

[renatodasilveira]

Guga, tell us the story behind all the knives on the rack on the background.

[AAblade]

I do a Mirin/soy sauce based marinade for the Chosu Pork. I use the left over liquid for marinating the eggs

[fatsackafat]

This channel needs a million subs like GugaFoods! Guga makes the BEST videos on the internet!

[faaifop]

I absolutely love cooking and you helped me expand my cooking knowledge beyond what I could ever imagine. To see you pour your heart out into all the foods you make as well as your videos is definitely an inspiration! Keep it up!

[VillacresesCarlos]

Man, you gotta love that "amei-zim" let out when he's happy. hahahaha

[poulpeterlorentzen]

Love how MauMau just keep eating and the thumbs up at the end while eating 😅👌🏽

[brianlew]

I PHO-king want to see Guga make more food. Thanks for the recipes!

[AHG]

When I saw the notification, I wanted to be hypercritical about the recipe. Honestly, it's a great way to use leftover cooking liquid, and it's an easy, straightforward take on Ramen.

Definitely want to see the traditional form using tare and aromatic oil. Curing the eggs for two days is actually better flavor wise IMHO. Coincidentally, I'm in the middle of thawing out my leftover batch of Ramen broth, Shoyu Tare and aromatic oil to go with the two day cured eggs. It's like Guga and the Youtube sub box knew what my stomach was thinking. Shout out to Adam Liaw for his super useful Ramen basics series.

Guga is absolutely right about cooking your own Ramen as you are able to control all of the different elements. Great video as always!

[MrBlueBalls]

Let's try Pho please Guga! I've been in Vietnam for 1mont and i it so much, REALLY! Now where i live in France there is no such things, please learn me how to do this! Thanks ! LOVE !

[TheOHNOESITSSCOTTY]

I cooked for the first time with my sous vide today, just a simple chicken breast which I turned into chicken bacon carbonara.
I'm so excited to cook something amazing like this, thank you for the easy to follow videos. 😍

[navidosman]

I was hoping guga would say "beat the meat" instead of "pat it down"

[loriewillis]

I found both your channels 2 days ago I cannot stop watching. I keep switching videos cause your thumbnails is so delicious. I would have bet money you went to culinary school. I also have shared your channel. You have made us all lifetime subscribers.

[oshkoshbjosh]

I love this guy, it's like he has sunshine in his soul. I love how much joy he gets from cooking. And as a guy who cooks a lot of pork butt... I now have a good use for all the stuff I would otherwise just discard.

[darkySp]

Gumbo, Chili, Ramen and Tomato soup are the 4 foods that i find to be the most hearty, homey and filling dishes.
It doesn't just feed you, it makes you feel like you're having a trip trough old memories every time you eat it. They're food for the soul, as well as the stomach!