Kim Dae-seok's Seafood Jjamppong Ramyeon

• ramen 1 pack
• squid 0.5 piece
• cocktail shrimp about 13 pieces
• water drop cabbage 2 leaves
• green onion 0.5 stalk
• chili pepper 1 piece
• onion 0.25 piece
• vegetable oil 1 turn
• minced garlic 1 tablespoon
• chili powder 1 tablespoon
• salt 2 pinches
• water 600ml

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.