Main ingredients 🥩
gansamyeonSichuan japaghetticanned hamgreen chili pepperscallion
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.
🙋 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
Ingredients needed 🛒2 servings
- gansamyeon 1 pack
- Sichuan japaghetti 1 pack
- canned ham moderate amount (about a spoonful)
- green chili pepper 1
- scallion a little
- seasoning oil (included with ramen)
- water 4 cups
Recipe 🍳
- Place canned ham in a pan, roughly scattering it with a spoon, then fry until it develops a slightly charred appearance and releases oil.
- Once the ham is crispy, add exactly 4 cups of water using a measuring cup.
- Add all the solid ingredients and liquid seasoning from the gansamyeon, plus the solid seasoning and flavor powder from the Sichuan japaghetti at once, and bring to a boil.
- When the broth boils, add both packs of ramen noodles and simmer until the noodles become soft.
- Continue cooking until the noodles are fully cooked and the broth has reduced to a thick, cohesive consistency.
- Just before turning off the heat, add finely chopped green chili pepper and scallion for vibrant color and extra spiciness.
- Turn off the stove, drizzle the included seasoning oil around the ramen bowl, gently mix, and serve.
- Scatter canned ham into a pan and fry until deeply browned to extract oil.
- Add 4 cups of water and all seasoning packets from both ramens, then boil and simmer until the noodles are thick and creamy.
- Stir in green chili pepper, scallion, and seasoning oil, then finish mixing lightly.
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.
Shop ingredients on Coupang(Ad)
You might also like
YouTubeSolo Cooking God's Pork Belly Sichuan-style Jajang Noodles
Premium jajang ramen enhanced with a spicy flavor from stir-fried chili powder and green chili peppers in the savory lard from perfectly grilled pork belly
jajang ramenpork bellychili powdergreen chili peppers
meat dishspicyjajang ramen
YouTubeTtukdak Hyung's Jajangmyeon-Flavored Chapaghetti
A one-pot Chapaghetti that recreates the rich meat aroma of authentic Chinese-style jajangmyeon by stir-frying jajang powder and jin ganjang in pork and scallion oil.
Chapaghettijin ganjanggochugaru
late-night snackunique dishsuper simple
YouTubeSolo Cooking God Shrimp Pagetti
A unique ramen dish that combines Jjapaghetti and squid jajang, enhanced with plump shrimp to create the rich flavor of seafood stir-fried noodles.
JjapaghettiSquid jajangOnionGreen onionShrimp
Unique ramenSeafood jajangUltra-simple
YouTubeTtukdak Hyung's Cheese Oven Spaghetti
A rich, cheesy oven-baked spaghetti made by sautéing bacon and onion, then mixing with tomato sauce and plenty of mozzarella cheese before baking.
bacononionpasta noodlestomato saucemozzarella cheese
creamypasta dishlate-night snack
YouTubeStriker Chef's Emperor Jjajangmyeon
A premium jjajangmyeon that replicates the flavor of a Chinese restaurant's 'gan jjajang' by stir-frying thick pork and crisp vegetables.
chopstick noodlesminced porkonioncabbagelight soy sauce
gan-jjajangmeat dishsuper easy
YouTubeOkjubu's Lard Oil Jajangmyeon
A premium jajangmyeon with rich flavor comparable to restaurant-style Chinese zhajiangmian, enhanced with lard oil, fresh vegetables, and pork.
jajangmyeononioncabbageporklard oil
noodle dishsuper easyChinese-style