Solo Cooking God's Samgyeopsal Jjajang Ramyeon
Jjajang ramyeon upgraded with Chinese-style ganjjajang by stir-frying onion and ssamjang in pork belly fat.
Ingredients needed 1 servings
Recipe
Cooking tips
- To preserve the onion's crunch, do not stir-fry for too long; just toss briefly with the seasonings.
- Thanks to the starch released from the noodles as they cook, there's no need to drain the water—you get a moist, rich jjajang sauce.
Recommended for
- Those who want to elevate regular jjajang ramyeon with the flavor of Chinese-style ganjjajang.
- Those who love the foolproof, hearty combo of pork belly and jjajang.
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