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Baek Jong-won's Meat Jjamppong Ramyun

Baek Jong-won's meat jjamppong ramyun recreates the deep flavor of restaurant-style jjamppong by browning pork hind leg until golden for a smoky wok flavor and adding plenty of vegetables.

Ingredients needed 1 servings

Recipe

Cooking tips

  • When stir-frying the meat and green onion, the moisture must completely evaporate and they should become golden as if fried in oil for the broth to develop a deep flavor.
  • When scorching the soy sauce on the pan bottom, mix it with the ingredients the moment a slightly burnt aroma rises to capture the distinctive wok flavor of Chinese cuisine.
  • Since various vegetables are added, the broth can become bland, so use a bit more water than a standard ramyun recipe and supplement the savory taste with chicken stock or seasoning.
  • When adding the egg, do not stir it into the broth; let it cook whole to maintain the characteristic spicy and refreshing broth of meat jjamppong.

Recommended for

  • Those who want to easily recreate the rich broth of Chinese restaurant-style meat jjamppong at home.
  • Those who want to deliciously use up affordable pork hind leg and leftover vegetables from the fridge.
  • Those who want to upgrade ordinary instant ramyun into a completely different dish.

Shop ingredients on Coupang(Ad)

pork (hind leg)large green oniononioncabbagecarrotzucchiniramyuneggfine gochugarucoarse gochugarubeef dashidafine saltJin-ganjangcooking oilwaterground black pepper

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