Baek Jong-won's Smoky Jjamppong Ramen

Cooking tips 💡

• If the pork is lean, use more cooking oil than you might expect, as it will combine with the rendered pork fat to create a deeper flavor.
• The crucial step for achieving the smoky flavor of restaurant-style jjamppong is to stir-fry the onions and green onions over high heat until they are deeply browned.
• Chili powder burns very easily, so once the chili oil forms, add water immediately without delay to prevent a bitter taste in the broth.
• Adding eggs will cloud the broth, diminishing the appeal of the clean and spicy smoky jjamppong. It is strongly recommended not to add them.
• If the broth lacks seasoning, adding more soy sauce can make the broth too dark. It's better to use salt or chicken powder for a clean seasoning.

Recommended for 🙋

• ⭐Those who want to enjoy a deep, smoky flavor comparable to Chinese restaurants, moving beyond regular ramen.
• ⭐Those who want a hearty and spicy hangover soup with a combination of pork and stir-fried vegetables.
• ⭐Those who want to make a satisfying, high-quality late-night snack with simple ingredients and minimal cooking tools.