Modu Recipes

Park Eun-young's Tray Jajang Ramen

This recipe transforms store-bought jajang ramen by adding pork, squid, shrimp, and an abundance of fresh vegetables to recreate the authentic taste of a traditional Chinese restaurant's tray jajang.

🙋 Recommended for

  • ⭐ Those who want to enjoy regular jajang ramen like a high-end Chinese restaurant meal, rich and hearty
  • ⭐ Home cooks looking to make a satisfying, smoky tray jajang at home with minimal effort

Ingredients needed 🛒2 servings

  • jajang ramen 2 packs
  • pork 100g
  • squid a little
  • shrimp a little
  • onion 1 piece
  • zucchini 1/2 piece
  • boiled potato 1/2 piece
  • green onion 1/2 bunch
  • garlic 3 cloves
  • soy sauce 1 tablespoon
  • oyster sauce a little
  • sugar a little
  • gochugaru a little

Recipe 🍳

  1. Cut onion, zucchini, and boiled potato into bite-sized pieces. Slice green onion and garlic appropriately.
  2. Score squid and shrimp, then briefly blanch in boiling water to remove impurities.
  3. Heat generous oil in a pan, add pork, and stir-fry until crispy and well-browned.
  4. Once pork is cooked, add green onion and garlic, then pour soy sauce 1 tablespoon around the edge of the pan to create a smoky aroma and depth of flavor.
  5. Add prepared onion, zucchini, and potato, and lightly stir-fry.
  6. When the vegetables begin to wilt slightly, add the blanched seafood and two packs of jajang ramen seasoning, and stir-fry together.
  7. Add a small amount of water to blend the sauce evenly, bring to a boil, then add pre-cooked ramen noodles and toss until thoroughly coated with sauce.
  8. Finish to taste by sprinkling gochugaru for extra spice.
  1. Dice vegetables into bite-sized pieces and briefly blanch seafood in boiling water.
  2. Heat oil in a pan, then stir-fry pork, green onion, and garlic with soy sauce to build flavor.
  3. Add vegetables, seafood, and jajang seasoning in sequence, stir-fry, then add just enough water to create a moist sauce and simmer.
  4. Add boiled ramen noodles and toss everything together, finishing with gochugaru.

Cooking tips 💡

  • Blanching seafood before cooking removes its natural odor and impurities, resulting in a cleaner, more refined taste.
  • Since this dish includes many ingredients, it may turn out too bland—adjust seasoning gradually with oyster sauce, soy sauce, or sugar to suit your preference.

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