Aha Bujang's Sundubu Ramyun

• 1 white-broth ramyun
• 1/2 pack sundubu (about 200g)
• 1 egg
• 20g large green onion
• 1/2 tbsp minced garlic
• 750ml water
• 1 tbsp dadagi seasoning (prepared with 2 tbsp beef dashida, 1 tbsp chicken stock powder, 1/2 tbsp Miwon, 1/2 tbsp black pepper, 3 tbsp gochugaru, 1 tbsp Jin-ganjang, 1 tbsp cooking wine, 2 tbsp cooking oil, 1 tbsp water)

Recipe 🍳

Cooking tips 💡

• When making the dadagi seasoning, the key is to stir-fry over low heat without burning to remove the raw taste of the gochugaru.
• Add the large green onion at the end of cooking to preserve its crunchy texture and fresh aroma.
• Add the sundubu in large chunks without breaking it up too finely to keep the broth clear.

Recommended for 🙋

• ⭐Those who want to elevate ordinary ramyun into a snack-bar-style specialty dish.
• ⭐Those who enjoy the combination of spicy dadagi seasoning and soft sundubu.