Sung Si-kyung's Open Sesame Ramyeon
A unique modisumer ramyeon that combines spicy Yeol Ramyeon and nutty Chamkkae Ramyeon with stir-fried pork for a deep jjamppong flavor
Ingredients needed 3 servings
Recipe
Cooking tips
- When stir-frying the gochugaru and soup powder in the pork fat, keep the heat low to prevent burning, which can cause bitterness.
- Since the meat and seasonings add volume, adjust the water amount while boiling to achieve the desired broth strength.
- Besides pork shoulder, you can freely use leftover pork belly, thinly sliced pork belly, or any other cuts from the fridge—they all work well.
Recommended for
- Those who want to upgrade ordinary instant ramyeon into a deep, rich dish like Chinese restaurant jjamppong.
- Those looking for a unique hangover-cure ramyeon with a perfect balance of spiciness and nuttiness.
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