Main ingredients 🥩
ramensquidgreen oniononionchivesgreen chili pepperchili powderchili oilgarlicoyster sauce
Jung Ho-young's Spicy Fire-Flavored Jjamppong Ramen
A jjamppong ramen that recreates the deep broth flavor of a Chinese restaurant, using a bold mix of pungent green onion oil and chili oil, caramelized squid, and fresh scallions.
🙋 Recommended for
- ⭐ Those seeking an exceptionally rich and spicy hangover remedy far deeper than regular ramen broth
- ⭐ Home cooks who want to recreate a fiery, authentic Chinese restaurant-style jjamppong with simple ingredients
Ingredients needed 🛒1 servings
- ramen 1 pack
- patterned squid (or regular squid) as needed
- green onion 1/2 bunch
- onion 1/2 medium
- chives a small amount
- green chili pepper 1
- chili powder 3 tablespoons
- chili oil as needed
- minced garlic 0.5 teaspoon
- soy sauce 0.5 teaspoon
- oyster sauce 1 teaspoon
- vegetable oil a little
Recipe 🍳
- Slice green onion thinly, dice onion, and finely chop green chili pepper. Cut squid into bite-sized pieces after scoring the inside.
- Heat vegetable oil and chili oil in a pan, then add green onion and green chili pepper to make a strong, fragrant green onion oil.
- Once the green onion aroma rises, add diced onion and squid, and quickly stir-fry over high heat until they are nicely caramelized and infused with a smoky flavor.
- Lower the heat to low, then add 3 tablespoons of chili powder, minced garlic, and ramen powder soup base. Stir thoroughly without burning, creating the jjamppong seasoning paste.
- Add a splash of soy sauce and oyster sauce to enhance flavor, then pour in the required amount of water and bring to a boil over high heat.
- When the jjamppong broth boils vigorously, add the ramen noodles and cook until they reach your desired texture.
- Just before turning off the heat, gently sprinkle the prepared chives on top and let it simmer for a moment to finish.
- Make green onion oil with green onion and green chili pepper, then stir-fry onion and scored squid until caramelized.
- Add chili powder, minced garlic, ramen soup base, soy sauce, and oyster sauce, stirring carefully to avoid burning, then add water and bring to a boil.
- Once boiling, add noodles and cook through, finishing with chives for a crisp, fresh touch.
Cooking tips 💡
- When sautéing chili powder and ramen powder soup base in oil, if the heat is too high, they can burn instantly and become bitter—always reduce heat or remove the pan from direct flame and use residual heat instead.
- Chives wilt quickly even from residual heat, so to preserve their crisp texture and vibrant green color, add them only at the very end.
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