Solo Cooking God's Chinese-Style Jjajang Ramen
A no-drain ganjjajang-style jjajang ramen that maximizes flavor by frying dark soy sauce in oil and adding oyster sauce, finished with thinly sliced pork belly.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since you don't discard the water and cook everything with 2 cups of water from the start, be sure to stir well so the noodles don't stick to the bottom of the pan.
- The step of bubbling the soy sauce in the pan to release its aroma is the crucial secret to achieving the intense 'chunjang fire flavor' characteristic of Chinese restaurants.
- You can top the finished jjajang ramen with a fried egg or sprinkle with chili powder according to your taste to cut the richness and enjoy even more.
Recommended for
- For those who want to experience the deep meaty flavor and crunchy texture of ganjjajang in instant jjajang ramen.
- For those looking for a one-pan cooking method that saves the hassle of draining the noodle water separately.
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