Modu Recipes

Solo Cooking God's Ganjjajang Chapagetti

A jjajang ramyeon recipe that recreates the taste of Chinese restaurant ganjjajang using the filling of frozen dumplings, onion, and tonkatsu sauce

🙋 Recommended for

  • ⭐ Those who want to upgrade ordinary jjajang ramyeon to Chinese restaurant-quality ganjjajang
  • ⭐ Those who want to make a unique dish using leftover frozen dumplings and onion
  • ⭐ Those wanting a simple yet hearty and filling late-night snack or meal

Ingredients needed 🛒1 servings

  • 1 pack of jjajang ramyeon
  • 2–3 frozen meat dumplings
  • 1/2 onion
  • a little cooking oil
  • 0.5 tbsp tonkatsu sauce (or 0.5 tbsp regular soy sauce)
  • 1 egg
  • a pinch of gochugaru (optional)

Recipe 🍳

  1. Cut 1/2 an onion into large, square pieces in the style of Chinese restaurant ganjjajang.
  2. In boiling water, add the jjajang ramyeon noodles, the dried vegetable packet, and the frozen dumplings, and cook them together.
  3. Boil for about 2 minutes until the noodles loosen and the dumplings are slightly cooked on the outside. Then, remove the noodles and dumplings, but do not discard the cooking water; set it aside.
  4. Separate the skins and fillings of the cooked dumplings, collecting only the meat and vegetable filling.
  5. Add cooking oil to a pan, then add the separated dumpling filling and the chopped onion, and stir-fry until the onion turns golden brown.
  6. When the onion is nicely stir-fried, add 0.5 tbsp tonkatsu sauce (or 0.5 tbsp regular soy sauce), 1 packet of jjajang ramyeon powder seasoning, and 3–4 tablespoons of the reserved noodle cooking water. Stir-fry while mixing well to create the sauce.
  7. Add the drained noodles to the sauce and lightly stir-fry until the noodles are moist and well-coated with the seasoning.
  8. Transfer the noodles and seasoning to a plate, sprinkle the accompanying liquid seasoning (oil-based) from the ramyeon package, and top with a sunny-side-up egg and, optionally, a pinch of gochugaru to finish.
  1. Boil the noodles and frozen dumplings in boiling water for 2 minutes, then drain, reserving the cooking water.
  2. In a pan, stir-fry the dumpling filling and onion, then add tonkatsu sauce, powder seasoning, and noodle water to make the ganjjajang sauce.
  3. Add the noodles to the sauce and stir-fry, then top with a fried egg and the liquid seasoning to finish.

Cooking tips 💡

  • If you don't have tonkatsu sauce, replace it with half a tablespoon of regular soy sauce to achieve the salty, smoky flavor of ganjjajang.
  • Since the dumpling skins can clump together like rice cakes when stir-fried, it's best to use only the meat and vegetable filling for a cleaner result.
  • If you stir-fry the onion too long, it will lose its crunch, which is a characteristic of ganjjajang, so stir-fry it quickly just until golden.

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