Lee Yeon-bok's Garlic Bomb Jjajang Ramyeon

Name: Lee Yeon-bok's Garlic Bomb Jjajang Ramyeon
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Jjajang ramyeon 1 pack; Garlic 15 cloves; Cooking oil 2 tbsp; Water 400ml; Garlic oyster sauce 1/3 tbsp (or regular oyster sauce)

A jjajang ramyeon topped with crispy, pungent fried garlic cloves (15 cloves) and enhanced with garlic oyster sauce.

10 min Difficulty Easy Noodles & bunsik

Main ingredients

Jjajang Ramyeon Garlic Oyster Sauce

Ingredients needed 1 servings

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Jjajang Ramyeon Garlic Oyster Sauce

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Jjajang ramyeon 1 pack

Garlic 15 cloves

Cooking oil 2 tbsp

Water 400ml

Garlic oyster sauce 1/3 tbsp (or regular oyster sauce)

Recipe

Crush 15 garlic cloves with the flat side of a knife, then coarsely chop to retain texture.
Heat 2 tbsp of cooking oil in a pan over medium heat, add the chopped garlic, and stir-fry slowly.
When the garlic loses moisture and becomes golden and flaky, remove it from the pan before it burns.
In the same pan (with the fragrant garlic oil), add 400ml of water and the included dried vegetable flakes, then bring to a boil.
Once the water boils, add the noodles and cook over high to medium heat, reducing the liquid until it thickens slightly.
When large bubbles form and almost no liquid remains, turn off the heat completely.
Add the black bean powder seasoning and 1/3 tbsp garlic oyster sauce, then mix thoroughly until no lumps remain.
Transfer the finished noodles to a bowl, top with the pre-fried garlic flakes and the included oil packet (or olive oil), and serve.

Coarsely chop 15 garlic cloves.
Fry the chopped garlic in oil until golden brown, then set aside as a topping.
In the same pan with garlic oil, add 400ml water, the dried vegetable flakes, and the noodles, then simmer until the sauce thickens.
When the liquid is almost gone, turn off the heat, add the seasoning powder and garlic oyster sauce, and mix well.
Transfer to a bowl, top with the fried garlic and the oil packet, and serve.

Cooking tips

Garlic burns easily and will become bitter if overcooked. Stir constantly over medium-low heat to prevent burning.
Pre-minced garlic from a jar is too wet and fine; use whole garlic cloves and chop them yourself for a crispy texture.

Recommended for

Those who love the rich, nutty flavor of garlic typical of Korean palates.
When you want to create a savory, upscale gganjjangmyeon (dry jjajangmyeon) vibe with minimal ingredients.

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Lee Yeon-bok's Garlic Bomb Jjajang Ramyeon

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Ingredients needed 🛒1 servings