This Man's Cook Jjargalbora

Name: This Man's Cook Jjargalbora
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Jjapagetti 2 packs; milk 1 cup (200ml); gochujang tuna 1 can; scallions a little (for garnish); broccoli a little (for garnish)

An unconventional stir-fried noodle dish that explodes with rich, savory flavor by replacing water in Jjapagetti with milk and gochujang tuna, delivering a creamy yet spicy taste.

10 min Difficulty Very easy Noodles & bunsik

Main ingredients

Jjapagettimilkgochujang tuna

Ingredients needed 2 servings

Jjapagetti 2 packs
milk 1 cup (200ml)
gochujang tuna 1 can
scallions a little (for garnish)
broccoli a little (for garnish)

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Jjapagetti milk gochujang tuna

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Solo Cooking God's Jjajang Carbonara Ramyeon

A unique jjajang ramyeon dish that adds cheese and egg yolk to maximize a soft, savory flavor and thick, creamy texture.

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Recipe

Pour 5 to 6 cups of water into a pot and bring to a boil over high heat. Open the Jjapagetti pack and separate the seasoning packet. (Discard the included olive oil, as it is meant to be replaced with tuna oil.)
Once the water boils, add the fried noodles first, then add the ramen noodles and cook for 3 minutes.
Turn off the heat when the noodles are fully cooked but still firm and chewy, and pour out every last drop of water from the pot.
Add 1 cup (200ml) of milk to the dry pot and turn the heat back on, adjusting to medium-low.
Add both packets of Jjapagetti granulated soup mix and stir continuously with the noodles to prevent clumping while simmering.
When the sauce has evenly coated the noodles, add the entire can of gochujang tuna, including the oil.
Gently toss the noodles and tuna together until well combined, then immediately turn off the heat.
Transfer to a serving bowl and top with finely chopped scallions and blanched broccoli as garnish.

Boil Jjapagetti noodles and fried noodles in boiling water for 3 minutes until firm, then drain all water.
Add 1 cup of milk and granulated soup mix, then simmer over medium-low heat, stirring constantly to avoid clumping.
Add the entire can of gochujang tuna, mix well, then turn off the heat and serve.

Cooking tips

Since the noodles will be further cooked with milk, do not fully cook them—remove from heat while still slightly chewy to prevent them from becoming soggy.
The oil from the gochujang tuna enhances the spiciness and depth of the Jjajang sauce, so use it directly instead of olive oil.
The creamy, rich taste of milk blends perfectly with the Jjajang flavor, eliminating any dairy aftertaste and creating a luxurious, cream-style Jjajang experience.
After adding the gochujang tuna, avoid prolonged heating as it may become dry and stiff—mix lightly and remove from heat immediately for a moist texture.

Recommended for

Those seeking a different, thick and creamy version of their usual Jjajang ramen.
People who want to try a popular, low-effort recipe with guaranteed delicious results.

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