Main ingredients 🥩
ramenseafood mixcabbageoniongreen garlic chivesminced garlicsoy saucemirinoyster saucecornstarch
Jung Ho-young's Seafood Yutgaejang Tang
A Chinese-style noodle dish featuring crispy fried ramen noodles topped with assorted seafood and vegetables, then generously poured with a thick, rich yutgaejang sauce.
🙋 Recommended for
- ⭐ Those looking to elevate their ramen experience beyond ordinary boiling—seeking a restaurant-quality, gourmet-style ramen dish.
- ⭐ Fans of textures that combine crispiness on the outside with creamy richness inside, similar to toasted rice cake soups.
- ⭐ Home cooks wanting to use up leftover vegetables and frozen seafood to create a special late-night snack or drink pairing dish.
Ingredients needed 🛒1 servings
- yutgaejang ramen 1 pack
- seafood mix 1 cup
- cabbage 1 piece
- onion 1/4
- green garlic chives 1 bunch
- minced garlic 1 tablespoon
- soy sauce 1 tablespoon
- mirin 1 tablespoon
- oyster sauce 20g
- sugar 1 teaspoon
- slurry (cornstarch mixed with water) a little
- water 500ml
- vegetable oil as needed
Recipe 🍳
- Boil the ramen noodles in boiling water for about 3 minutes, then drain and rinse under cold water. Gently squeeze out excess moisture.
- Heat oil generously in a pan, spread the cooked noodles flat and even, then fry on both sides until golden and crispy to make ramen crackers.
- Place the fried ramen crackers on kitchen paper to absorb excess oil, then set aside in a serving plate.
- In another pan, heat oil and sauté minced garlic, sliced cabbage, and onion until fragrant.
- Once the vegetables begin to wilt slightly, add the seafood mix and stir-fry together with soy sauce, mirin, and oyster sauce.
- Pour in 500ml of water, bring to a boil, then add green garlic chives. Add about half of the ramen seasoning packet and adjust saltiness to taste.
- Add a pinch of sugar to enhance flavor, then gradually stir in the cornstarch slurry while continuously stirring until the sauce reaches a thick, glossy consistency.
- Pour the thick seafood yutgaejang sauce generously over the pre-prepared ramen crackers to finish.
- Boil ramen noodles, drain and remove excess water. Pan-fry them on both sides until crisp in oil, then place on a plate.
- Sauté garlic, vegetables, and seafood in a pan, then add water and season with soy sauce, mirin, oyster sauce, ramen seasoning, and sugar. Simmer until well blended.
- Add green garlic chives and thicken the sauce with cornstarch slurry. Pour the sauce over the crispy noodles.
Cooking tips 💡
- When frying the noodles, use medium-low heat and cook slowly to avoid burning—this ensures the inside becomes crispy and nutty like toasted rice cakes.
- Do not add all the ramen seasoning at once, as it may make the dish too salty—start with half and adjust to taste.
- When adding the cornstarch slurry, reduce heat slightly and stir continuously, adding small amounts gradually to prevent lumps and achieve a smooth, thick sauce.
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