Main ingredients 🥩
Jjapaghetti RamyeonIberico pork neckCabbageOnionScallionsGarlicCheongyang chili pepperSeasoned saltMiwonCooking oilSoy sauceSugarGochugaruTuran (lamb skewer seasoning)Water
Striker Chef's Iberico Turan Gompaghetti
A premium jjajang ramyeon made with crispy thick Iberico pork neck, fragrant turan seasoning, and crunchy vegetables, enjoyed in a saucy broth.
🙋 Recommended for
- ⭐ Those who want to enjoy ordinary jjajang ramyeon in a refined, dish-like way with exotic spices and high-quality meat
- ⭐ Those who enjoy the unique, fragrant, spicy, and savory notes of lamb skewer seasoning (turan)
Ingredients needed 🛒1 servings
- Jjapaghetti Ramyeon 1 pack
- Iberico pork neck 200g
- Cabbage 1/8 head
- Onion 1/2
- Scallions 3 stalks
- Garlic 3 cloves
- Cheongyang chili pepper 1
- Seasoned salt a pinch
- Miwon a pinch
- Cooking oil 2 tbsp
- Soy sauce 1 tbsp
- Sugar 1/2 tbsp
- Gochugaru 1 tbsp
- Turan (lamb skewer seasoning) 1 tbsp
- Water 400ml
Recipe 🍳
- Cut cabbage and onion into large dice to give a ganjjajang feel.
- Slice the white parts of scallions into thick pieces, slice garlic, and thinly slice Cheongyang chili pepper on the diagonal.
- Cut the Iberico pork neck into thick bite-sized pieces for a chewy texture.
- Preheat a pan over high heat, sprinkle the pork with seasoned salt and Miwon, then sear one side for 2 minutes until crispy to develop a Maillard reaction, flip and cook for 30 seconds more, then set aside.
- Add sliced garlic, white parts of scallions, onion, and cabbage to the pan with the remaining pork fat, and stir-fry over high heat until the vegetables are half-wilted.
- Press soy sauce against the edge of the pan to infuse wok aroma, then add sugar, gochugaru, and turan, stirring to combine with the vegetables.
- Add water, the dehydrated vegetable soup packet, and the powder soup packet from the Jjapaghetti, and bring to a boil until the sauce turns a deep jjajang color.
- Add the cooked Iberico pork and the noodles, and cook for about 5 minutes until the noodles are done and the sauce has thickened slightly with starch from the noodles, remaining saucy.
- Serve in a bowl, garnish with thinly sliced Cheongyang chili pepper and the green parts of scallions.
- Cut vegetables and Iberico pork neck into large chunks.
- Season the Iberico pork with salt and Miwon, sear until crispy, then set aside.
- In the remaining fat, stir-fry garlic, scallions, onion, and cabbage over high heat.
- Add soy sauce, sugar, gochugaru, and turan to create fragrance, then add water and Jjapaghetti soup packets and bring to a boil.
- Add the cooked pork and noodles, boil until the sauce thickens, then garnish and serve.
Cooking tips 💡
- When searing the pork neck, avoid flipping frequently; sear one side over high heat for 2 minutes to maximize savory flavor through the Maillard reaction.
- Unlike regular bibim jjajang ramyeon, turn off the heat while the sauce is still slightly saucy so the sauce, noodles, and meat blend smoothly.
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