Maeil Matna Ramyun Dakgangjeong
Sweet and spicy ramyun dakgangjeong with a crispy coating of finely crushed ramyun that stays crunchy even after cooling.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cool the fried chicken completely before tossing in the sauce so it stays crispy for a long time even after saucing.
- When toasting gochugaru, use low heat to prevent burning and gently infuse the oil.
- For extra heat, add buldak sauce or spicy seasoning to taste.
Recommended for
- Those who prefer crispy chicken texture even after saucing.
- Those looking for a unique snack or side dish combining ramyun and chicken.
- Those who want to easily make a distinctive fried dish at home with store-bought ingredients.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Seonkyoung Longest's Seasoned Dakgangjeong
- Ttukdak Hyung's Nurungji Dakgangjeong
- Ttukdak Hyung's Restaurant-Style Rice Chicken Gangjeong
- Seungwoo Dad's Macadamia Coco Pops Chicken Gyeongjeong
- This Man's Cook Chicken Gwangjeong
- Aha Bujang's Dakgangjeong Sauce
- Solo Cooking God Ramen Chicken Kalguksu
- Solo Cooking God's Pork Gangjeong
- Seungwoo Dad's Crispy Pork Belly Gangjeong
- Kim Dae-seok's Semi-Dried Pollock Gangjeong
