Main ingredients 🥩
Jjajang ramyeonTofuGreen onionGarlicCheongyang chili pepperChili oilGochugaruOyster sauce
Lee Yeon-bok's Mapa Jjajang Ramyeon
A fantastic fusion of mapo tofu and jjajang ramyeon, spicy and smooth mapa jjajang ramyeon.
🙋 Recommended for
- ⭐ Those who want to enjoy their usual jjajang ramyeon in a different, more elaborate way.
- ⭐ Those who love the harmony of soft tofu and spicy Chinese-style sauce.
Ingredients needed 🛒1 servings
- Jjajang ramyeon 1 pack
- Tofu 1/2 block
- Green onion 1/2 stalk
- Garlic 3 cloves
- Cheongyang chili pepper 2
- Chili oil 2 tbsp
- Gochugaru 1/2 tbsp
- Water 400ml
- Oyster sauce 1/2 tbsp
- Sugar 1/2 tbsp
Recipe 🍳
- Cut the tofu into small dice, about 1.5cm on each side, for a soft texture.
- Finely chop the green onion and mince the garlic after crushing it with a knife.
- Cut the cheongyang chili peppers lengthwise into quarters, then finely chop them.
- Heat 2 tablespoons of chili oil in a pan, add the chopped green onion and garlic, and stir-fry until fragrant.
- Add 1/2 tablespoon of gochugaru and stir-fry together to enhance the color and spiciness of the chili oil.
- When the spicy aroma rises, add the chopped cheongyang chili peppers and lightly stir-fry.
- Add 400ml of water and the dehydrated vegetable packet from the ramyeon, and boil over high heat.
- When the water comes to a boil, add the ramyeon noodles and the diced tofu, and boil, allowing the broth to reduce.
- Add 1/2 tablespoon of oyster sauce and 1/2 tablespoon of sugar, and simmer slowly to let the sauce evenly coat.
- When the liquid is nearly absorbed, turn off the heat, add the jjajang seasoning powder, and mix gently so the tofu does not break apart.
- Prepare the tofu and vegetables by cutting them into small pieces.
- Heat chili oil in a pan and stir-fry green onion, garlic, gochugaru, and cheongyang chili peppers in order to release aroma.
- Add 400ml water, vegetable packet, noodles, and tofu; bring to a boil.
- Season with oyster sauce and sugar, and reduce the liquid.
- Turn off the heat, add jjajang seasoning powder, and mix well to finish.
Cooking tips 💡
- Since this recipe reduces the water without draining, it is important to measure the initial 400ml of water accurately.
- After adding the tofu, stir gently with utensils to avoid breaking or mashing the pieces.
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