Spicy & Refreshing Instant Ramyun Jjamppong
Super Easy Jjamppong Using Instant Ramyun
On days when you crave a piping hot and refreshing bowl of Jjamppong, transform your instant ramyun and leftover vegetables into a delicious Jjamppong feast. This recipe brings restaurant-quality flavor and presentation right to your kitchen.
Ingredients (Serves 2)
- 2 packs Instant Ramyun
- 1/8 head Cabbage
- 1 stalk Green Onion
- 5 cloves Garlic
- 1/2 Onion
- 1 handful Bean Sprouts
- 100g Pork Belly (or Bacon) (optional)
Cooking Instructions
Step 1
First, prepare all your vegetables. Mince the garlic finely and thinly slice the green onion. Cut the pork belly (or bacon) into bite-sized pieces, about 2-3 cm. Slice the cabbage and onion into similar sizes for even cooking.
Step 2
Heat a deep pan or pot over medium heat. Add a little cooking oil, then add the minced garlic and sliced green onions. Sauté until fragrant, being careful not to burn them. It’s important to let the garlic and green onion flavors infuse into the oil.
Step 3
Add the prepared pork belly (or bacon) to the pan and stir-fry until golden brown. This will render out some fat and add a savory aroma. Next, add the sliced onion and cook until it becomes translucent.
Step 4
Finally, add the sliced cabbage and stir-fry just until it starts to wilt. Adding cabbage later prevents it from becoming too soft and mushy, preserving a pleasant crunch.
Step 5
Once the vegetables are partially sautéed, add about 1.5 tablespoons of chili powder and stir-fry together. Sautéing the chili powder in oil enhances its spicy flavor and vibrant color. Adjust the amount of chili powder based on your spice preference.
Step 6
Push the sautéed vegetables to one side of the pan. Add 1 tablespoon of soy sauce to the empty space and let it caramelize slightly, almost to the point of searing. This creates a ‘wok hei’ or smoky flavor that deepens the Jjamppong’s taste. This step is key to achieving that delicious smoky essence.
Step 7
Once the soy sauce has caramelized, mix everything together and continue to stir-fry until the vegetables become tender and slightly transparent. This helps all the flavors meld together.
Step 8
Now it’s time to add water. For 2 servings, add 1000-1100cc of water (approximately 5-5.5 standard cups). The general guideline is 550cc of water per serving. Bring the water to a rolling boil over high heat.
Step 9
As the water starts boiling, add the 2 packs of instant ramyun and their soup bases. Since you’ve already added soy sauce and chili powder for seasoning, it’s advisable to use less of the ramyun soup base than usual. For 2 servings, 1.5 soup packets were used, but feel free to adjust to your taste.
Step 10
Once the noodles are cooked and the broth has thickened slightly, add the prepared bean sprouts and cook for just a minute longer. Adding bean sprouts makes the broth taste even more refreshing and clean. Avoid overcooking them to maintain their crisp texture.
Step 11
Ladle the finished Jjamppong into bowls. Garnish with thinly sliced white parts of green onion and a few fresh bean sprouts for an even more appealing presentation.
