Solo Cooking God's Gansajapaghetti
A thick, spicy jajang ramen made by simmering gansamyeon and Sichuan-style japaghetti in the oil from pan-fried canned ham, without needing to discard water.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using exactly 4 cups of water ensures the timing for noodle doneness and sauce reduction align perfectly—no need to worry about draining water mid-process.
- Crumb the ham irregularly with a spoon to maintain a firm, savory texture that pairs well with the spicy noodles.
- The entire process uses just one pot, making it ideal for outdoor cooking at campgrounds or guesthouses.
Recommended for
- Those seeking an unusual ramen combination with far more spice and richer umami than regular japaghetti.
- People who want to create a satisfying stir-fried ramen dish outdoors or at a campsite without the hassle of discarding water.
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