Main ingredients 🥩
fresh clamsspicy ramenoniongarlicsoy saucenapa cabbagechili powdergreen onions
Solo Cooking God Spicy Clam Ramen
Sauté cabbage and onion in chili oil to develop a smoky flavor, then boil with an ample amount of fresh seasonal clams for a cool, spicy ramen inspired by clam jajangmyeon.
🙋 Recommended for
- ⭐ Those who want to enjoy a restaurant-style, sophisticated, and refreshing clam jajangmyeon at home, beyond regular ramen
- ⭐ People seeking a satisfying, spicy, and deeply flavorful hangover remedy
- ⭐ Individuals looking to enjoy fresh seasonal clams in a bold, spicy way
Ingredients needed 🛒1 servings
- fresh clams generous handful
- spicy ramen 1 pack
- vegetable oil generously
- onion 1/2
- minced garlic 1/2 tablespoon
- soy sauce 1 tablespoon
- napa cabbage 3 pieces
- chili powder 1/2 tablespoon
- water 3 cups (paper cup)
- green onions a little
- black pepper a little
Recipe 🍳
- Discard the seawater from fresh clams and gently wash them with salt water, massaging lightly with fingertips to remove impurities. Rinse under running water 2–3 times to remove any residue or shell fragments.
- Heat vegetable oil generously in a pan. Add half a chopped onion and half a tablespoon of minced garlic, then stir-fry over high heat.
- When the onion turns slightly brown and softens, pour one tablespoon of soy sauce into the empty space of the pan and let it sizzle briefly to develop a smoky flavor. Mix well with the onion and stir-fry for 30 seconds.
- Add three pieces of sliced napa cabbage, half a tablespoon of chili powder, and the ramen seasoning powder. Stir-fry for another 30 seconds until the chili oil and smoky aroma are fully developed.
- Once the cabbage wilts, add three cups (measured in paper cup) of water and bring to a boil.
- When the broth starts bubbling vigorously, add the ramen noodles, the solid seasoning packet, and a generous handful of cleaned fresh clams.
- To prevent stomach upset, simmer thoroughly with the clams until they are completely cooked through along with the noodles.
- Transfer the finished ramen to a bowl and garnish with finely chopped green onions and a sprinkle of black pepper.
- Heat oil in a pan and stir-fry onion and minced garlic. Then add soy sauce and press it into the pan to create a smoky flavor.
- Add napa cabbage, chili powder, and ramen seasoning, stir-frying to develop chili oil. Pour in water and bring to a boil.
- When the broth boils, add noodles, solid seasoning, and cleaned fresh clams. Simmer until fully cooked, then garnish with green onions and black pepper.
Cooking tips 💡
- When washing clams, carefully feel with your fingertips to ensure all hard shell fragments are removed—this ensures safe and enjoyable eating.
- To avoid food poisoning, cook fresh clams thoroughly over high heat rather than partially cooking them.
- Pressing soy sauce onto the pan bottom and letting it sizzle slightly enhances the deep, smoky flavor characteristic of jajangmyeon.
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