Main ingredients 🥩
jjamppongcanned hamonioncabbagelight soy saucered pepper powdergreen onion
Solo Cooking God's Ham and Cabbage Stir-Fried Jjamppong
A no-broth Chinese-style stir-fried jjamppong ramen with canned ham and crisp vegetables, intensely charred to maximize smoky flavor
🙋 Recommended for
- ⭐ Those craving a bold, stir-fried Chinese-style noodle instead of plain broth ramen
- ⭐ Those wanting to elevate leftover vegetables and canned ham into something gourmet
Ingredients needed 🛒1 servings
- jjamppong 1 packet
- canned ham 1/2 can
- onion 1 piece
- cabbage as needed
- light soy sauce 1 tablespoon
- red pepper powder 1 tablespoon
- green onion a little
- pepper a little
- vegetable oil generously
- water 1.5 cups
Recipe 🍳
- Place half of the canned ham into a plastic bag and mash it lightly, leaving small chunks.
- Slice one onion and cabbage into thin, even pieces.
- Heat generous vegetable oil in a pan, then add the mashed ham, sliced onion, and cabbage all at once.
- Fry over high heat until the ingredients are nicely browned and almost charred.
- Pour light soy sauce around the edge of the pan, letting it sizzle and infuse flavor, then add red pepper powder and stir until chili oil appears.
- Add water (1.5 cups) and include both solid and liquid jjamppong seasoning packets.
- Add ramen noodles and continue stir-frying over high heat until the broth has completely evaporated.
- Once noodles are fully cooked and sauce clings well, transfer to a plate and sprinkle with chopped green onion and pepper.
- Mash the ham and slice onion and cabbage thinly.
- Sear ham and vegetables in oiled pan over high heat until just charred, then enhance flavor with soy sauce and red pepper powder.
- Add water, seasoning packets, and noodles; stir-fry until sauce thickens, then top with green onion and pepper.
Cooking tips 💡
- The key to deep flavor is thoroughly charring the ham and vegetables—squeeze out every bit of their essence through intense searing.
- Cook until all liquid evaporates so the sauce adheres thickly and stickily to the noodles for maximum taste.
- The final green onion and pepper not only enhance seafood-like aroma but also balance the richness of the dish.
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