Spicy & Flavorful Jjambbong Ramen
Transform Your Instant Ramen into a Delicious Jjambbong Noodles!
Elevate your instant ramen experience with this recipe for a rich and spicy Jjambbong-style ramen. This dish infuses the essence of traditional Jjambbong, featuring a flavorful broth packed with seafood and vegetables. Perfect for a quick yet impressive meal, it’s a delightful way to enjoy a spicy, refreshing bowl of noodles at home.
Main Ingredients- Scallion 1/4 stalk (approx. a small handful)
- Mini King Oyster Mushrooms 1/2 handful
- Onion 1/2 medium
- Garlic 4 cloves, minced
- Bok Choy 1/2 head
- Frozen Shrimp (to taste)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Korean Green Chili Pepper (Cheongyang chili, optional) 1 pc
Seasoning & Others- Oyster Sauce 1/2 Tbsp (optional)
- Fish Sauce 1/4 Tbsp (optional)
- Ramen Soup Base (adjust according to ramen package instructions)
- Oyster Sauce 1/2 Tbsp (optional)
- Fish Sauce 1/4 Tbsp (optional)
- Ramen Soup Base (adjust according to ramen package instructions)
Cooking Instructions
Step 1
Thaw the frozen shrimp by soaking them in cold water, then rinse thoroughly under running water. (I often use frozen shrimp from Costco; rinsing until the water runs clear is a good tip.)
Step 2
Prepare your vegetables: thinly slice the scallion diagonally, finely chop the green chili pepper. Slice the mini king oyster mushrooms into bite-sized pieces, thinly slice the onion, and mince the garlic. Trim the base of the bok choy. (Feel free to add other vegetables according to your preference. However, scallions and green chili peppers are key to achieving that authentic Jjambbong flavor!)
Step 3
Heat a generous amount of cooking oil in a wide pan or wok over medium-low heat. Add the sliced scallions, minced garlic, and onions. Sauté until fragrant and the vegetables are slightly softened, creating a flavorful vegetable oil base.
Step 4
Once the vegetables begin to turn translucent, add 2 tablespoons of Gochugaru (Korean chili flakes). Stir-fry for about 1 minute, being careful not to burn the chili flakes, to release their vibrant color and deep flavor.
Step 5
For an extra layer of umami, stir in 1/2 tablespoon of oyster sauce halfway through sautéing. This will enhance the savory depth of your Jjambbong ramen broth.
Step 6
Add the prepared shrimp to the pan and sauté briefly, just until they change color. Be careful not to overcook, as this can make the shrimp tough.
Step 7
Pour 500ml of water into the pan (you can adjust the water amount based on the specific ramen package you are using).
Step 8
Add the ramen soup base. Considering the saltiness from the oyster sauce and shrimp, taste the broth and adjust the amount of soup base as needed. It’s best to avoid making it too salty.
Step 9
Once the broth comes to a rolling boil, add the remaining prepared vegetables (bok choy, mini king oyster mushrooms, green chili pepper). Cook over high heat for 1-2 minutes, just until the vegetables are tender-crisp. TIP: If you prefer a more soupy ramen, it’s best to cook the ramen noodles separately and add them to the bowl after the broth is ready. Cooking noodles directly in a wide pan can cause the broth to reduce quickly.
Step 10
Your spicy and refreshing Jjambbong ramen broth is now complete! If you cooked the noodles separately, place the cooked noodles in a serving bowl and pour this delicious broth over them. This method ensures you get a generous amount of flavorful broth.
Step 11
Transfer the ramen to a serving bowl. Enjoy! This Jjambbong ramen offers a distinctively spicy and refreshing taste that sets it apart from regular instant noodles. Savor this special, homemade Jjambbong ramen for a satisfying meal!
