Kim Jin-soon's Jjamppong Ramyun
A jjamppong ramyun with a deep broth that rivals Chinese restaurants, made by cooking assorted seafood in a rich chili oil infused with ghee butter and gochugaru.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not add all the water at once; boiling with a small amount of water first allows the vegetables and seafood to absorb the chili oil flavor.
- When stir-frying gochugaru and ramyun seasoning, lower the heat to medium-low to prevent burning.
Recommended for
- Those who want to enjoy a spicy, rich jjamppong broth at home like a Chinese restaurant.
- Those who want to easily make a special ramyun dish as a hangover cure or late-night snack.
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