Even if it's the same old ramyun, it can taste different depending on the recipe!
This time, let me introduce Jjamppong Ramyun with the spiciness of jjamppong, a spicy seafood noodle soup from a Chinese restaurant
If you have some time to spare, why don't you also try cooking it at home?
Jjamppong Ramyun with Canned Ham] For one serving
[Ingredients]
1 pack instant noodles
1 500ml bottled water
1/3 canned ham(65g)
A little bit of cabbage(40g)
1/3 green onion(30g)
1/8 onion(30g)
3 tablespoons cooking oil(18g)
1 cheongyang red pepper(10g)
1/2 tablespoons coarse red pepper powder(3g)
[Preparation]
1. Put the canned ham in a plastic bag and crush it with your palm.
2. Chop the onion and cabbage into thin slices of 0.5cm.
3. Chop the green onion and cheongyang red pepper 0.3cm thick.
4. Put the crushed ham and cooking oil in a frying pan and stir-fry over high heat until golden.
5. Add the cabbage, onions, green onions, cheongyang red pepper, and seasoning powder and stir-fry over high heat. Spread out the ingredients and scorch the bottom of the vegetables.
* The longer the vegetables are stir-fried, the better they taste.
* When cooking over 3 servings or if the heat is low, divide the vegetables and stir-fry them in the order of onion/ green onion and then cabbage.
6. Add the coarse red pepper powder and soup powder, and stir-fry quickly.
* Adding the coarse red pepper powder to the soup powder sachet is more convenient.
* Feel free to add more coarse red pepper powder for darker broth.
7. When the ingredients, soup powder, and coarse red pepper powder are mixed evenly, add water.
8. When the soup boils, add the noodles and boil for 3 minutes and 30 seconds.
* Adjust the boiling time according to how you want to cook your noodles.
9. First, fill the serving bowl with the noodles, then add the soup and ingredients to finish.