15 minDifficulty EasyNoodles & bunsikMain ingredients π₯©ramyun noodlesporkcabbageonionlarge green onioncheongyang chili pepperoyster saucechili powderminced garlicJin-ganjangchicken stockstarch syrupsesame oilTags π·οΈlate-night snackdrinking snackwok hei
Detailed recipeQuick recipeIngredients needed π1 servings1 ramyun noodle block40g pork20g cabbage20g onion10g large green onion1 cheongyang chili pepper1/2 tbsp minced garlic1 tbsp chili powder1 tbsp Jin-ganjang2 tbsp oyster sauce2 tbsp sugar1 tbsp chicken stock2 tbsp starch syrup1 tbsp sesame oil2 tbsp cheongju1/2 tbsp toasted sesame seeds1 tbsp cooking oilRecipe π³Mix minced garlic, chili powder, Jin-ganjang, oyster sauce, sugar, chicken stock, starch syrup, sesame oil, cheongju, and toasted sesame seeds together to make the gan-jjamppong sauce.Cook the ramyun noodles in boiling water until al dente, then drain and set aside.Heat 1 tbsp cooking oil in a pan, add shredded cabbage, onion, large green onion, and cheongyang chili pepper, and stir-fry over high heat.When the spicy aroma rises, add 40g pork and stir-fry until cooked through.Add 3 tbsp water, 2 tbsp of the prepared gan-jjamppong sauce, and the cooked noodles. Stir-fry quickly over high heat until the sauce coats the noodles evenly.Make the jjamppong sauce by combining oyster sauce and chili powder, and cook the noodles.In an oiled pan, stir-fry the vegetables, cheongyang chili pepper, and pork in order.Add a little water, the sauce, and the cooked noodles, then stir-fry well over high heat to finish.Cooking tips π‘When stir-frying, add 2β3 tbsp water to maintain moisture and ensure the sauce clings to the noodles instead of separating.For a stronger spicy kick and wok hei flavor, add 1 tsp of chili oil or infused oil at the end.Recommended for πβThose who want to experience a much richer and deeper seasoning than store-bought gan-jjamppong.βThose who enjoy spicy stir-fried jjamppong-style Chinese noodle dishes.