Leave it to Namu chef Dennis Lee to take the SF ramen craze one step further. One step towards fried that is. His ramyun—a Korean version of ramen made with fried noodles (instead of ramen's fresh), plus pork belly, egg, and kimchi—is the new must-eat at the Saturday Ferry Plaza Farmer’s Market. (Fifty bowls are made every week and they sell out fast, so get there early.) We spoke to Dennis about his new soup on a recent Saturday morning as he stirred stock and assembled bowls.