LOCAL  ·   March 11, 2015

Kimchi ramen at Toki Underground | 40 Eats

- Erik Bruner-Yang, chef and owner of Toki Underground, describes the restaurant's kimchi ramen as "flavor overload." With three forms of kimchi--in hot sauce, in a puree and as a garnish--the tangy bowl of noodle soup is far from a traditional ramen. (Photo: Daniel Krieger) ()

- Erik Bruner-Yang, chef and owner of Toki Underground, describes the restaurant's kimchi ramen as "flavor overload." With three forms of kimchi--in hot sauce, in a puree and as a garnish--the tangy bowl of noodle soup is far from a traditional ramen. (Photo: Daniel Krieger) ()

Kimchi ramen at Toki Underground | 40 Eats (1:10)

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