Aha Bujang's Pork Poached Egg Jjajang Ramyun

Name: Aha Bujang's Pork Poached Egg Jjajang Ramyun
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 pack jjajang ramyun; 250g ground pork; 2 eggs; 5g chopped parsley (or minari/large green onion/cheongyang chili pepper); 1 tbsp cooking oil; 3 tbsp water (for loosening the meat); 5ml dark soy sauce (laochou); 2 tsp vinegar (or black vinegar); 1/2 tsp Miwon; 1/2 tbsp sugar (optional)

A premium jjajang ramyun topped with a garnish made by stir-frying real pork and a clean poached egg made without vinegar

20 min Difficulty Easy Noodles & bunsik

Main ingredients

jjajang ramyun ground pork eggs parsley dark soy sauce (laochou)vinegar

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jjajang ramyun ground pork eggs parsley dark soy sauce (laochou)vinegar

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Ingredients needed 1 servings

Recipe

In a pan, add 1 tbsp cooking oil, 250g ground pork, and 3 tbsp water. Stir-fry over medium-low heat, breaking up the meat so it doesn't clump.
Once the meat is loosened, add roughly chopped cheongyang chili pepper or chopped parsley and stir-fry until the moisture evaporates.
Add 5ml dark soy sauce (laochou) for color, then 2 tsp vinegar, 1/2 tsp Miwon, and 1/2 tbsp sugar to boost the savory depth. Set the garnish aside in a bowl.
Bring water to a boil in a small pot, then reduce to the lowest heat. Crack an egg into a ladle and gently slip it into the simmering water to poach.
When the white softly envelops the yolk, lift it out with the ladle and let the residual heat gently finish cooking it.
Cook the jjajang ramyun noodles, mix with the sauce, and place in a bowl.
Top with the prepared pork garnish and poached egg. Break the yolk and mix everything together to eat.

Stir-fry ground pork with water and seasonings to make a generous garnish.
Gently slip an egg into water over low heat to make a poached egg.
Place the pork garnish and poached egg on top of the cooked jjajang ramyun to finish.

Cooking tips

When stir-frying ground meat, add 3 tbsp of water at the start so the meat separates into individual grains instead of clumping.
When making the poached egg, do not add salt or vinegar. Let it cook gently in water that is not boiling so the white sets cleanly.

Recommended for

Those who want to upgrade regular jjajang ramyun into a Chinese-restaurant-style gan-jjajang dish.
Those who want to easily make a perfect poached egg at home without a sous vide machine.

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