Lee Yeon-bok's Jaengban Uni-jjajang
A luxurious Chinese-style plate of uni-jjajang made with instant jjajang ramyeon, packed with the flavors of minced meat and onion.
Ingredients needed 1 servings
Recipe
Cooking tips
- The key to uni-jjajang is finely dicing the ingredients, so try to match the size of the meat and onion as closely as possible.
- Placing the meat on top of the onion before the pan is fully heated helps prevent the meat from sticking to the bottom.
- If you prefer a spicy kick, sprinkle some chili powder on top of the finished jjajangmyeon for extra flavor.
Recommended for
- Those who want to upgrade instant ramyeon into a refined, restaurant-quality dish.
- Those looking for a soft, finely textured jjajangmyeon that kids will enjoy.
- Those who want to enjoy a smoky, flavorful jjajangmyeon easily at home.
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