Main ingredients 🥩
jajang ramenmedium shrimpsquidwood ear mushroombamboo shootshiitake mushroombutton mushroomporcini mushroomonionminced garliclight soy saucefine red chili powderoyster sauce
Yeo Kyung-rae's Emperor Jjamppong
A luxurious jjamppong with a rich, deep broth made by using ramen soup base for quick flavor, enhanced with premium mushrooms and generous seafood.
🙋 Recommended for
- ⭐ Those who want to transform ordinary instant ramen into a gourmet jjamppong experience
- ⭐ People craving a quick, spicy, satisfying soup for weekend lunch or late-night snacks
Ingredients needed 🛒1 servings
- jajang ramen 1 pack
- medium shrimp 3 pieces
- squid 2 pieces
- wood ear mushroom a little
- bamboo shoot a little
- shiitake mushroom 1 piece
- button mushroom 1/4 piece
- porcini mushroom a little
- onion 1/2 piece
- minced garlic 1 tablespoon
- light soy sauce 1 teaspoon
- fine red chili powder 1 tablespoon
- water 3 cups
- oyster sauce 1/2 teaspoon
- salt a little
- black pepper a little
Recipe 🍳
- Prepare the shrimp whole, and slice squid, bamboo shoots, mushrooms, and onion into bite-sized pieces.
- Heat oil in a pan, add minced garlic and onion, and sauté slowly until the garlic aroma fills the air.
- Once the garlic scent rises, add 1 teaspoon of light soy sauce to enhance the fragrance, then sprinkle in the ramen soup base.
- Add the prepared vegetables and mushrooms to the pan and stir-fry together.
- To boost color and spiciness, add 1 tablespoon of fine red chili powder and quickly stir-fry without burning to develop a smoky flavor.
- Do not pour all the water at once—add it in three portions gradually while simmering, allowing the ingredients to reduce and deepen their flavor.
- When the broth begins to boil, add the shrimp and squid and cook until done.
- Add the ramen noodles and cook while stirring. Season with 1/2 teaspoon oyster sauce, a pinch of salt, and a pinch of black pepper. Adjust final seasoning, then serve in bowls once the noodles are cooked.
- Prepare seafood, mushrooms, and vegetables into bite-sized pieces.
- Sauté garlic and onion in a pan, then add soy sauce and ramen soup base to build aroma.
- Add mushrooms and chili powder, stir-fry briefly, then add water in three batches while simmering.
- Once the broth is well extracted, add seafood and ramen noodles, season with oyster sauce, salt, and pepper, and finish cooking.
Cooking tips 💡
- Avoid using coarse red chili powder as it can make the broth cloudy; use finely ground fine red chili powder for a cleaner appearance.
- Adding water in three separate portions while gently simmering allows the rich flavors of seafood and mushrooms to fully infuse into the broth.
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