Main ingredients 🥩
Sari Gomtang ramyeonmixed seafoodgreen oniongarlicCheongyang chili peppergingeronionnapa cabbagejin ganjangchives
Ttukdak Hyung's Sari Gomtang Fire Jjamppong
An ultra-simple jjamppong that creates a rich, smoky flavor by stir-frying seafood and vegetables with a store-bought Sari Gomtang ramyeon.
🙋 Recommended for
- ⭐ Those who want to enjoy a smoky Chinese-style jjamppong easily at home
- ⭐ Those looking for a unique ramyeon variation for a late-night snack
- ⭐ Those who want a hearty, spicy soup for a budget-friendly hangover cure
Ingredients needed 🛒1 servings
- 1 pack of Sari Gomtang ramyeon
- 1 cup frozen mixed seafood
- 1/2 green onion
- 1 tbsp minced garlic
- 1 Cheongyang chili pepper
- a little minced ginger
- 1/4 onion
- 2 napa cabbage leaves
- 1 tbsp jin ganjang
- a little chives
- a little black pepper
Recipe 🍳
- Soak frozen mixed seafood in cold water to thaw; if using fresh seafood, rinse under running water.
- Heat oil in a pan, add sliced green onion, minced garlic, Cheongyang chili pepper, and minced ginger. Stir-fry until golden to release the scallion oil aroma.
- When fragrant, add sliced onion and napa cabbage, and jin ganjang. Stir-fry quickly over high heat to infuse Chinese-style wok hei.
- Once vegetables are wilted, add water. When it boils, add the Sari Gomtang seasoning powder and black pepper. Boil for 3 minutes to make the jjamppong broth.
- In a separate pot, parboil the noodles until half-cooked. Then pour the completed jjamppong broth over the noodles and top with chives and Cheongyang chili pepper.
- Thaw frozen seafood and slice vegetables for scallion oil.
- Stir-fry green onion, garlic, chili, and ginger in a pan, then add onion, napa cabbage, and soy sauce, stir-frying quickly over high heat.
- Add water, ramyeon seasoning, and black pepper. Boil, then pour the broth over half-cooked noodles and top with chives.
Cooking tips 💡
- Adding just a tiny bit of minced ginger perfectly removes any fishy smell and gives a deep jjamppong flavor.
- After adding onion and napa cabbage, stir-fry quickly over high heat until nearly charred to bring out the characteristic burnt flavor.
- If you boil the noodles directly in the broth, they will become mushy and the broth cloudy. It's better to cook them separately and combine.
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