Main ingredients 🥩
Carbonara spicy chicken ramenJjapagettiPork bellyOnionDark soy sauce
Solo Cooking God Carbonara Spicy Chicken Gochujang Ramen
A mesmerizing mixed ramen dish that combines Carbonara spicy chicken ramen and Jjapagetti, enhanced with the rich flavor of fatty pork belly oil and sautéed onions for a deeply savory base.
🙋 Recommended for
- ⭐ Those seeking a new, highly addictive fusion ramen combo after Jjapaghetti
- ⭐ People wanting to elevate their camping or guesthouse meal with a hearty meat-and-rice combination
- ⭐ Fans of bold, spicy, sweet, and salty flavors looking for the ultimate taste experience
Ingredients needed 🛒2 servings
- Carbonara spicy chicken ramen 1 pack
- Jjapagetti 1 pack
- Pork belly 500g
- Onion 0.5 head
- Dark soy sauce 1 tablespoon
- Water 3 measuring cups
- Black pepper to taste
Recipe 🍳
- Place 500g of pork belly in a heated pan and sear both sides until golden brown and crispy enough to eat immediately.
- Once sufficient pork fat has rendered, add 0.5 head of diced onion and sauté together with the fat.
- As the onion softens, pour 1 tablespoon of dark soy sauce around the oil side to infuse a savory aroma and salty depth.
- Add 3 measuring cups of water, then mix in all the powdered and solid seasoning packets from both Jjapagetti and Carbonara spicy chicken ramen.
- Once the water begins to boil, add 2 packs of ramen noodles and cook thoroughly.
- Simmer until the noodles fully absorb the sauce, reducing the broth to a thick, glossy consistency.
- When the broth is nearly reduced, turn off the heat and generously sprinkle Jjapagetti's seasoning oil and black pepper to taste, mixing well to finish.
- Sear pork belly until crispy, then use the rendered fat to sauté sliced onion and dark soy sauce.
- Pour in 3 cups of water, add all seasoning packets from both ramen types, then add 2 packs of noodles and bring to a boil.
- Reduce the broth until the sauce coats the noodles evenly, then finish with seasoning oil and pepper.
Cooking tips 💡
- When grilling pork belly, ensure the exterior becomes crisp so that ample fat renders out, enhancing texture when eaten with noodles.
- Since no water is discarded and the broth is reduced from the start, carefully control the heat to prevent the noodles from becoming soggy.
- If the oil feels excessive due to the large amount of pork belly, increase the onion quantity slightly while sautéing to balance the richness.
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