Smoky Jjambbong Ramen
Craving a Wok-Kissed Flavor at Home? Try This Smoky Jjambbong Ramen!
Here’s another special ramen recipe! If you don’t have all the listed ingredients, feel free to add any vegetables you think would complement a jjambbong. This recipe is perfect for ‘pantry clearing’! Any type of pork works, including pork shoulder. Enjoy a deeply flavorful, smoky jjambbong ramen right in your own kitchen.
Main Ingredients
- 2 packs Ramen noodles
- 1 cup Pork (approx. 100g)
- 1/2 to 1 Onion (adjust to taste)
- 1 cup Napa Cabbage (approx. 100g)
- 2/3 cup Carrot (approx. 70g)
- 1 cup Zucchini (approx. 100g)
- A little Shiitake mushroom (or other mushrooms)
Seasoning & Broth
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Beef Dashida (or 1 Tbsp Chicken Stock)
- 2 Tbsp Soy Sauce
- 4 Tbsp Cooking Oil
- 1200ml Water (6 cups)
- Pinch of Black Pepper
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Beef Dashida (or 1 Tbsp Chicken Stock)
- 2 Tbsp Soy Sauce
- 4 Tbsp Cooking Oil
- 1200ml Water (6 cups)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, thinly slice the onion. You can use half to a whole onion depending on its size and how much other vegetables you’re using. If you’re using fewer vegetables overall, increase the amount of onion for sweetness.
Step 2
Cut half of the zucchini lengthwise, then slice it into half-moon shapes about 0.5cm thick. Cutting them uniformly ensures they cook evenly.
Step 3
Chop the napa cabbage into bite-sized pieces. Cut the pork into manageable pieces, about 2-3 cm. Pork shoulder cut for bulgogi is also a great option.
Step 4
Cut the green onion into large pieces, about 5-7 cm long and then into thirds. This helps to infuse the broth with a wonderful aroma.
Step 5
Heat a deep pan or wok over medium-high heat and add 4 tablespoons of cooking oil.
Step 6
Once the oil is hot, add the pork and stir-fry until it’s about halfway cooked. Let it render some of its fat.
Step 7
When the pork is partially cooked, add the green onions and continue to stir-fry. This will release a fragrant ‘green onion oil’.
Step 8
As soon as you can smell the aroma of the green onions, add the sliced onions to the pan and sauté. Stir-frying the onions well is key to bringing out their natural sweetness.
Step 9
Sauté the onions over medium-low heat to prevent burning. The longer you cook them, the sweeter and more flavorful they become, enhancing the overall broth.
Step 10
Once the onions look translucent and tender, add the sliced zucchini and stir-fry for a minute or two.
Step 11
This is a good time to add any mushrooms you have, such as shiitake, king oyster, or enoki mushrooms. They add great texture and depth of flavor.
Step 12
Drizzle 2 tablespoons of soy sauce around the edges of the pan. Stir-fry everything together quickly to coat the ingredients and infuse them with the savory, slightly caramelized flavor of the soy sauce. This step helps create that ‘wok hei’ (smoky flavor).
Step 13
Now for the smoky flavor! Add the gochugaru. Be careful, as chili flakes can burn easily once they hit moisture. Have your water ready to pour in immediately after stir-frying.
Step 14
Add 4 tablespoons of gochugaru and stir-fry quickly for about 15-20 seconds. This step develops the spicy base and the characteristic smoky aroma.
Step 15
Pour in a total of 1200ml (6 cups) of water. It’s important to use a bit more water than a standard ramen recipe to achieve the right consistency and depth for a jjambbong broth.
Step 16
Bring the broth to a boil, then add 1 tablespoon of Beef Dashida for an extra boost of umami. If you don’t have Dashida, chicken stock is a good substitute.
Step 17
The original recipe suggests adding both ramen soup packets, but I found it a bit too salty. I recommend using only one packet or adjusting to your personal taste. (I prefer using just one).
Step 18
Once the broth is boiling vigorously, add the two packs of ramen noodles. Gently separate them as they cook.
Step 19
Adding an egg can make this dish even richer and more delicious. If you’d like to add one, crack it gently into the simmering broth once the noodles are about halfway cooked (around 2 minutes in) and let it poach. (I omitted it in this preparation.)
