Kim Dae-seok's Chadol Jjamppong Ramyeon

• 1 pack of ramyeon
• 80g beef brisket
• onion, as needed
• 1/2 green onion
• 1/2 tbsp minced garlic
• 1 tbsp dark soy sauce
• 1 tbsp gochugaru
• 1 Cheongyang chili pepper
• 500ml water
• 1/2 cup water (for stir-frying)
• 1/2 tbsp oyster sauce
• 1/2 packet ramyeon powder seasoning
• 1 packet ramyeon flake seasoning
• sesame seeds, as needed

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.