Main ingredients 🥩
Ramen noodlesEggScallionsJangjorim brothSesame oil
Striker Chef's Jangjorim Broth Bibim Ramen
A savory and salty bibim ramen made in 5 minutes using leftover jangjorim broth as a sauce.
🙋 Recommended for
- ⭐ Those looking for an unusual dish using leftover jangjorim broth
- ⭐ Those who want to easily enjoy a savory and salty bibim ramen
- ⭐ Single individuals looking for a simple meal without complicated ingredients
Ingredients needed 🛒1 servings
- 1 ramen noodle pack
- 1 egg
- A few scallions
- 5 tbsp jangjorim broth
- Sesame oil to taste
Recipe 🍳
- Finely chop the white and green parts of the scallions and prepare them.
- Boil the ramen noodles in boiling water until thoroughly cooked.
- When the noodles are cooked, drain all but about 3-4 tablespoons of the water.
- Turn off the heat and use the residual heat to add and quickly mix in 1 egg, coating the noodles.
- Add the jangjorim broth and mix well to infuse the noodles with the soy sauce flavor and aroma.
- Finally, drizzle with sesame oil to maximize the nutty flavor and top with the chopped scallions to finish.
- Boil ramen noodles, leave a little water, then drain.
- Turn off the heat and coat noodles with egg using residual heat.
- Add jangjorim broth, sesame oil, and scallions, then mix to complete.
Cooking tips 💡
- When mixing in the egg, be sure to turn off the heat and use residual heat so the egg coats the noodles smoothly without clumping.
- The saltiness of jangjorim broth can vary, so don't add it all at once; taste and adjust the amount.
- When the water, oil, and soy sauce are well combined, it creates a texture similar to pasta.
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