Main ingredients
ramyeonbeef brisketoniongreen onionminced garlicdark soy saucegochugaruCheongyang chili pepperoyster sauce
Kim Dae-seok's Chadol Jjamppong Ramyeon
A spicy jjamppong-style ramyeon that uses the natural fat from beef brisket instead of cooking oil to create a Maillard reaction, deepened with oyster sauce and dark soy sauce for a smoky flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you add cooking oil, it will mix with the beef brisket fat and become overly greasy and heavy, so only use the fat rendered from the meat itself.
- If you use the entire seasoning packet, the dish may become too salty due to the Cheongyang chili and oyster sauce, so be sure to use only half and adjust to taste.
- Adding green onion in two stages—during the initial stir-fry and at the end—helps cut the greasiness and maximizes the refreshing onion aroma.
Recommended for
- For those who want to enjoy a deeper, richer meat jjamppong broth at home, beyond ordinary ramyeon.
- For those in need of a hangover cure or craving a spicy, piquant soup dish.
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