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10 recipes found.

A jjajang ramyeon topped with crispy, pungent fried garlic cloves (15 cloves) and enhanced with garlic oyster sauce.

A super simple jjajang fried rice that recycles a cup ramyeon container to create a pretty shape, with a savory sweetness.

A hearty fried rice that brings out the authentic ganjjajang flavor with thick noodles from packet ramyeon and onion charred in oil.

A jjajang ramyeon recipe that recreates the taste of Chinese restaurant ganjjajang using the filling of frozen dumplings, onion, and tonkatsu sauce

Jjajang ramyeon upgraded with Chinese-style ganjjajang by stir-frying onion and ssamjang in pork belly fat.

An ultra-simple jjajang rabokki made in 10 minutes using leftover tteokguk tteok and jjajang ramyeon from Lunar New Year.

A fantastic fusion of mapo tofu and jjajang ramyeon, spicy and smooth mapa jjajang ramyeon.

Jjajang ramyeon with a wok hei flavor from scallion oil, bacon, and rich seasoning, topped with luxurious truffle tuna to enjoy like a restaurant dish

Lee Yeon-bok's signature jaengban ganjjajang that maximizes flavor by adding fresh onion, zucchini, and pork to store-bought jjajang ramyeon with a hint of wok hei.

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