Main ingredients 🥩
ramyeonsliced pork bellygreen oniononionzucchinimushrooms
Ttukdak Hyung's Meat Jjamppong Ramyeon
Sauté sliced pork belly and vegetables to create a rich smoky flavor, then add ramyeon and boil for a spicy meat jjamppong ramyeon.
🙋 Recommended for
- ⭐ People who want to enjoy ordinary ramyeon in a different, more luxurious way
- ⭐ People who want to taste spicy and rich meat jjamppong at home
- ⭐ People looking for a simple and quick hangover remedy or late-night snack
Ingredients needed 🛒1 servings
- ramyeon 1 pack
- sliced pork belly 200g
- green onion 1 stalk
- onion 1/2
- zucchini 1/4
- mushrooms a little
- cooking oil 1 tbsp
- chili powder 1 tbsp
- soy sauce 1 tbsp
- minced garlic 0.5 tbsp
- water 500ml
- pepper a little
Recipe 🍳
- Heat 1 tbsp of cooking oil in a pan, add 200g sliced pork belly and a sprinkle of pepper, and stir-fry.
- Cut only the white part of the green onion into long pieces, add to the pan, and stir-fry together until the meat is cooked.
- When the meat is cooked, add 1 tbsp chili powder, 1/2 onion (sliced), and a little zucchini, and stir-fry together.
- When the vegetables are slightly cooked, add 1 tbsp soy sauce along the edge of the pan and stir-fry until just before burning to create a smoky flavor.
- Pour in 500ml water, add 0.5 tbsp minced garlic and the ramyeon seasoning packet, and bring to a boil.
- When the water boils, add the ramyeon noodles and boil for about 4 more minutes.
- Garnish with the remaining green parts of the green onion and some mushrooms from home, then finish.
- Heat oil in a pan, stir-fry sliced pork belly, pepper, and green onion until the meat is cooked.
- Add chili powder, onion, and zucchini, stir-fry, then add soy sauce and stir-fry as if burning it to create smoky flavor.
- Add water, garlic, and seasoning, bring to a boil, then add noodles and garnish, boil for 4 minutes to finish.
Cooking tips 💡
- The key point to creating smoky flavor is to add soy sauce and stir-fry until just before burning.
- You can use brisket or beef belly instead of sliced pork belly for a richer broth flavor.
- Vegetables should be stir-fried quickly over high heat to preserve their crunchy texture and smoky flavor.
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