Main ingredients 🥩
Jjajangmyeon noodlesJjajangmyeon soup baseWhole garlicButterRosemary or thymeOlive oilScallionMayonnaiseTruffle oil
Striker Chef's Jjajangmyeon Ramen Steak
A fine-dining style jjajang dish where ramen is steamed and grilled like a steak, coated with the rich flavors of French 'arroser' technique.
🙋 Recommended for
- ⭐ Those who want to elevate common ramen into a sophisticated French-style dish.
- ⭐ Those looking for a creative dish with a surprising visual and taste to serve guests.
Ingredients needed 🛒1 servings
- 1 pack Jjajangmyeon noodles
- 1 packet Jjajangmyeon powder soup base
- 1 packet olive oil (included olive seasoning oil)
- 4 whole garlic cloves
- 3 tbsp butter
- A little rosemary or thyme
- A little black pepper
- 150ml water
- A little scallion
- 2 tbsp mayonnaise
- A little truffle oil
Recipe 🍳
- Season the Jjajangmyeon noodles with the included olive oil, black pepper, and 1/3 of the powder soup base.
- Steam the seasoned noodles for exactly 5 minutes and 30 seconds in a steamer until the shape is set.
- Trim the edges of the steamed noodles to create a neat rectangular steak shape. (The trimmed pieces can be enjoyed as 'ramen sashimi' dipped in a sauce made with mayonnaise, soup base, and truffle oil.)
- Heat oil in a pan, add sliced whole garlic and herbs to infuse the oil, then place the prepared ramen steak and sear until golden brown on both sides.
- Add 1 tbsp of butter and continuously spoon the melted butter over the noodles to infuse flavor (arroser technique).
- Remove the garlic before it burns. Add 150ml of water and the remaining Jjajangmyeon powder soup base to the pan, and reduce until the sauce is absorbed into the noodles.
- Once the sauce has reduced, turn off the heat completely. Add the remaining 2 tbsp of butter to emulsify the sauce until smooth, then sprinkle with chopped scallions to finish.
- Season Jjajangmyeon noodles with 1/3 of the soup base, olive oil, and pepper.
- Steam noodles for 5 minutes and 30 seconds, then cut into neat rectangular shapes.
- Sear noodles in a pan with garlic, herbs, and butter, basting with oil.
- Add water and remaining soup base to reduce, then turn off heat and mix in butter to finish.
Cooking tips 💡
- Steaming the noodles for exactly 5 minutes and 30 seconds without boiling them in water is crucial to maintain their structure for pan-searing without collapsing.
- Adding cold butter and whisking after turning off the heat creates a velvety smooth and glossy jjajang sauce that doesn't separate.
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