Main ingredients 🥩
Buldak BokkeummyeonAuthentic JjambbongThick pork bellyOnionGreen onionGochugaruChives
Solo Cooking God Premium Jjamppong with Thick Pork Belly
A premium jajangmyeon-style ramen featuring the bold spiciness of Buldak Bokkeummyeon and the rich seafood aroma of authentic Jjambbong, topped with crispy, thick-cut pork belly for a hearty, smoky finish.
🙋 Recommended for
- ⭐ Those who want to experience the deep, rich flavor of a custom fusion recipe combining two types of ramen
- ⭐ People looking for something more substantial than regular street food—a hearty, spicy, satisfying dish perfect as an appetizer or hangover cure
Ingredients needed 🛒2 servings
- Buldak Bokkeummyeon 1 pack
- Authentic Jjambbong 1 pack
- Thick pork belly 500g
- Salt a pinch
- Cooking oil a pinch
- Onion 0.5 head
- Green onion 0.5 stalk
- Gochugaru 1 tablespoon
- Water 3.5 cups (paper cup measurement)
- Chives a pinch
Recipe 🍳
- Heat a small amount of cooking oil in a pan, then place the thick pork belly seasoned with salt on it. Sear both sides until deeply browned and crispy.
- Cover the pan while grilling to prevent splattering and ensure even cooking through the thick cut of meat.
- Remove the most visually appealing pieces of fully cooked pork belly for garnish, and slice the remaining meat into bite-sized pieces. Leave the pork fat in the pan.
- Add half a chopped onion and half a green onion, sliced finely, to the same pan and stir-fry over high heat until golden and fragrant.
- Once the vegetables are well-cooked, add 1 tablespoon of gochugaru and quickly stir-fry together to create a rich gochujang oil with a bold, smoky flavor.
- Pour in 3.5 cups of water (measured using a paper cup), then add all the solid and liquid seasoning packets from both ramen packs.
- When the broth begins to bubble vigorously, add two servings of noodles and cover the pot. Cook until the noodles reach a firm, chewy texture.
- Once the noodles are done, transfer the ramen to a serving bowl and arrange the reserved pork belly and chives attractively on top.
- Finally, sprinkle your preferred amount of Buldak Bokkeummyeon's crumbled flakes (sesame and seaweed) and Authentic Jjambbong's oil-based seasoning to finish.
- Grill the seasoned thick pork belly on both sides until crispy, reserving some pieces for garnish.
- Use the leftover pork fat to sauté onion, green onion, and gochugaru, then add water and both ramen seasonings.
- Bring the broth to a boil, add noodles, cook until done, then serve in a bowl topped with pork belly, chives, and optional oil-based seasoning.
Cooking tips 💡
- You can substitute thick pork belly with shoulder meat or thick-cut pork belly for a similarly rich, savory pork fat that blends beautifully into the broth.
- When adding gochugaru to the hot pork fat, avoid prolonged heating as it can burn easily and develop a bitter taste—always stir quickly with the vegetables.
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