Modu Recipes

Solo Cooking God's Chili Tuna Jjamppong Ramen

A hearty, aromatic jajang-style ramen with a robust umami depth and spicy kick, achieved by fusing the oil from pan-fried vegetables and chili tuna to mimic the authentic aroma and flavor of a professional restaurant.

🙋 Recommended for

  • ⭐ Those looking to upgrade their ordinary ramen into a sophisticated jjamppong dish without losing interest
  • ⭐ People seeking a perfect hangover food with a deeply satisfying, bold, and rich broth that clears the palate

Ingredients needed 🛒1 servings

  • jajang ramen (or spicy red broth ramen) 1 pack
  • chili tuna 1 can
  • onion 1/4 piece
  • cabbage 1 piece (same amount as onion)
  • minced garlic 0.5 tablespoon
  • oyster sauce 1 tablespoon
  • green onion a little
  • pepper a little

Recipe 🍳

  1. Slice the 1/4 onion and cabbage thinly, preparing them in roughly equal amounts.
  2. Heat generous amount of cooking oil in a pot, then add the minced garlic and prepped onion and cabbage.
  3. Sauté over high heat until the vegetables turn slightly dark and develop a tangy, charred aroma.
  4. Add the prepared can of chili tuna and stir gently, mixing it through the vegetables and giving it another quick fry in the oil.
  5. Pour in water equivalent to 3 paper cups, then add both the ramen solid ingredients and powder seasoning, and bring to a boil.
  6. For deeper seafood flavor and umami richness, add 1 tablespoon of oyster sauce (or dried anchovy soy sauce), and mix well.
  7. Once the broth begins to bubble vigorously, add the ramen noodles and cook until they are firm and chewy.
  8. When the noodles are done, sprinkle generously with chopped green parts of green onion and pepper to finish.
  1. In a pot, sauté minced garlic, sliced onion, and cabbage together until just before charring to develop a strong smoky aroma.
  2. Add the chili tuna and lightly stir-fry, then pour in water and season with ramen seasoning and oyster sauce.
  3. Once the broth boils, add the noodles and cook through, then transfer to a bowl and top with green onion and pepper.

Cooking tips 💡

  • The key step that defines the authentic jjamppong flavor is thoroughly sautéing the onion and cabbage in oil until they turn a deep golden brown.
  • For an enhanced hangover remedy, consider adding a few slices of green chili, a handful of mung bean sprouts, or some young soybean sprouts according to your preference—this combination delivers a truly exceptional result.

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