Solo Cooking God's Cup Jjajang Ramyeon Fried Rice

Name: Solo Cooking God's Cup Jjajang Ramyeon Fried Rice
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 cup jjajang ramyeon; 1/2 onion; 1/2 bowl of cooked rice; 1 egg; 1 tbsp cooking oil

A super simple jjajang fried rice that recycles a cup ramyeon container to create a pretty shape, with a savory sweetness.

Recommended for

For those who find one jjajang ramyeon insufficient but two too many, and want to enjoy a satisfying meal by adding rice.
For those living alone who want to recreate the visual of Chinese restaurant fried rice in a fun and easy way.

10 min Difficulty Very easy Rice bowls

Main ingredients

Jjajang RamyeonOnionEgg

Ingredients needed 1 servings

1 cup jjajang ramyeon
1/2 onion
1/2 bowl of cooked rice
1 egg
1 tbsp cooking oil

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Recipe

Remove the lid completely from the cup jjajang ramyeon, and take out the powdered soup base and the dried vegetable flakes separately.
Place the noodles in a zipper bag or inside the cup and crush them with a spoon until very fine.
Put the crushed noodles back into the cup, and pour just enough cold water to barely cover the noodles; let them soak.
Cut half an onion into large chunks to retain a chewy texture.
Heat 1 tablespoon of cooking oil in a pan, add the onion, and sauté until the surface is deeply browned and fragrant.
Once the onion aroma rises, add half a bowl of cooked rice along with the soaked noodles (including any remaining water) all at once.
Sprinkle the reserved jjajang powder evenly over the top, then turn the heat to high and stir-fry, evaporating the moisture and coating each grain of rice and noodle with the seasoning until fluffy and well-combined.
Pack the fried rice tightly back into the empty cup ramyeon container, pressing down firmly with a spoon.
Invert the cup onto a wide plate to release the rice in a round shape, then top with a sunny-side-up fried egg.

Crush the cup ramyeon noodles into small pieces, then soak them in cold water inside the cup until just covered.
In an oiled pan, sauté the onion until golden, then add rice, soaked noodles, and jjajang powder; stir-fry until fluffy.
Pack the finished rice into the empty cup to shape it, then unmold onto a plate and top with a fried egg.

Cooking tips

When soaking the noodles, using hot water will make them over-soften and become sticky when cooked, so be sure to use cold water to maintain a firm texture.
Don’t add the jjajang powder at the beginning with the oil; instead, sprinkle it at the final stage after adding the rice and noodles so the seasoning coats each grain evenly without clumping.
By caramelizing the onion until golden and slightly charred in the oil, you’ll draw out the deep sweetness and rich flavor characteristic of Chinese-style jjajangmyeon.

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