Solo Cooking God's Daepae Jjamppong Ramyeon
A Chinese restaurant-style jjambbong ramyun made by stir-frying thinly sliced pork belly and gochugaru in oil to create a deep smoky flavor, with added savoriness from anchovy fish sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- You must stir-fry the green onion and thinly sliced pork belly until they are slightly charred and golden brown; this gives the broth a deep meaty and smoky flavor.
- After adding gochugaru, if the heat is too high it can burn instantly and become bitter, so you must quickly pour in the water.
- Besides anchovy fish sauce, you can substitute with sand lance fish sauce or tuna extract to achieve that excellent savory taste unique to jjambbong.
Recommended for
- For those craving a broth as rich and oily as jjambbong delivered from a Chinese restaurant.
- For those who want to enjoy ordinary ramyun like a gourmet dish by adding a few simple ingredients.
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