Solo Cooking God's Packet Jjajang Ramyeon Fried Rice

Name: Solo Cooking God's Packet Jjajang Ramyeon Fried Rice
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 packet jjajang ramyeon; 1/2 onion; 1/2 bowl of rice; 1 egg; 2 tablespoons cooking oil; 2 cups water

A hearty fried rice that brings out the authentic ganjjajang flavor with thick noodles from packet ramyeon and onion charred in oil.

Recommended for

Those who want to create the rich, deep taste of Chinese restaurant-style ganjjajang fried rice with its smoky flavor using instant jjajang ramyeon.
Those who prefer the chewy, hearty texture of packet ramyeon noodles over the thin noodles of cup ramyeon in their fried rice.

12 min Difficulty Easy Rice bowls

Main ingredients

jjajang ramyeononionegg

Ingredients needed 1 servings

1 packet jjajang ramyeon
1/2 onion
1/2 bowl of rice
1 egg
2 tablespoons cooking oil
2 cups water

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Recipe

Open the packet jjajang ramyeon and separate the powdered soup, dehydrated vegetable mix, and olive oil seasoning onto the side.
While still in the packet, firmly crush the noodles by hitting them until they are broken into very small pieces.
Transfer the crushed noodle pieces to a bowl, pour in 2 paper cups of water, and let them soak to soften.
Cut half an onion into thick, square chunks like the vegetables in Chinese restaurant ganjjajang.
Add 2 tablespoons of cooking oil generously to a pan, then stir-fry the chopped onion until golden brown and just about to char, to develop a smoky flavor.
Once the onion is fully cooked, pour the soaked noodle pieces along with the soaking water into the pan.
Because packet ramyeon noodles are thick, simmer them for 1-2 minutes until they absorb moisture and become about halfway tender, keeping the liquid to a minimum.
When the noodles are cooked, add half a bowl of rice and the jjajang powder soup, then stir-fry over high heat, using a spatula to mix and break everything apart, until all moisture evaporates and the rice becomes fluffy and separated.
Just before turning off the heat, drizzle the included olive oil seasoning evenly around the pan to coat. Then press the fried rice firmly into a bowl, invert it onto a plate to shape, and top with a fried egg to finish.

Crush the packet noodles into small pieces, then soak in 2 cups of water.
Generously oil a pan, stir-fry onion until charred, then add the soaked noodles and water and simmer until the liquid reduces.
Add the jjajang soup powder and rice, stir-fry over high heat until slightly crisp, then finish with the seasoned oil and a fried egg on top.

Cooking tips

When stir-frying the onion, cook it until deeply browned and almost burnt in the oil to bring out the smoky flavor and aroma unique to chunjang.
If the rice seems bland because the portion is too large, add about half a tablespoon of oyster sauce or dark soy sauce to the edge of the pan to caramelize it and adjust the seasoning.
The seasoning oil included in the ramyeon can lose its aroma if stir-fried at high heat for too long, so it's best to drizzle it just before turning off the heat.

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