Solo Cooking God Chinese-Style Cream Jjamppong
A rich, spicy cream jjamppong inspired by rosetta pasta, made by sautéing pork belly and onions in their own fat, then adding instant noodle soup and milk for a thick, savory sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Cook the pork belly until it's dry and crisp so plenty of fat renders out—this ensures the onions and red pepper blend together to form a deep, authentic Chinese-inspired flavor.
- Since milk is added, the mixture can easily boil over—keep an eye on the heat and monitor the pot while cooking the noodles.
- Instead of green garlic chives, finely chop green chili peppers for an extra spicy kick that dramatically reduces the richness.
Recommended for
- Those who love spicy, creamy fusion jjamppong pasta in the style of Nibongnaebong.
- People who want to make a gourmet snack at home using leftover pork belly and ramen.
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