Kim Dae-seok's Seafood Jjamppong Ramyeon
A spicy and refreshing professional-style jjamppong ramen made by simmering frozen seafood and water drop cabbage with chili oil, using ingredients readily available at home.
Ingredients needed 1 servings
Recipe
Cooking tips
- When frying chili powder, avoid high heat as it can burn easily and produce a bitter taste. Add just a small amount of water (about 1/3 cup) and stir gently to prevent burning and achieve a rich, smooth chili oil.
- Water drop cabbage is much better suited for seafood jjamppong ramen than regular green onions or napa cabbage due to its sweeter, more refreshing flavor.
- Since seafood and vegetables soften the broth, adding 2 pinches of salt at the end ensures a sharp, perfectly balanced taste similar to restaurant-style jjamppong.
Recommended for
- Those who want a much deeper and spicier jjamppong broth compared to regular ramen.
- Those looking to use up leftover frozen seafood in a delicious way.
- People craving a satisfying late-night meal or a reliable hangover remedy after drinking alcohol.
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