Jjamppong Ramyun Recipe Shared by Chef Yeo Kyung-rae

Ingredients−5servings+

• Assorted seafood600g
• Cooking oil1 cup
• Green onionsa suitable amount
• Oniona suitable amount
• Minced garlic2 tablespoons
• gochugaru (Korean chili flakes)5 tablespoons
• Ramyun seasoning packets5 packets
• Water1.5 liters
• Oyster sauce2 tablespoons
• Coarse salt2/3 tablespoon
• Ramyun noodles5 packs

Directions▶ Start cooking

1. Thaw 600g of assorted seafood.
2. Add 1 cup of cooking oil to a heated pot.
3. Add roughly chopped green onions and stir-fry until golden brown.
4. Once the green onions are golden brown, add the onion and stir-fry for 1 minute.⏱ 1m
5. Add 2 tablespoons of minced garlic and 5 tablespoons of gochugaru (Korean chili flakes).
6. Add all 5 ramyun seasoning packets and stir-fry for another minute.
7. Add the thawed seafood and stir-fry.
8. Pour in a small amount of water and simmer for about 2 minutes to allow the seafood to absorb the seasoning.⏱ 2m
9. After simmering for 2 minutes, add 1.5 liters of water and bring to a boil again.⏱ 2m
10. Add 2 tablespoons of oyster sauce and 2/3 tablespoon of coarse salt to season.
11. Add 5 packs of ramyun noodles and remove them immediately once the noodles begin to loosen.
12. Finally, pour the broth over the drained noodles, and it's complete.

Tips

• Initially, add a small amount of water and simmer to ensure the seafood absorbs the seasoning well.
• Once the noodles begin to loosen, they must be removed immediately.

You might also like

Non-Soggy Japchae: Chef Kim Dae-seok's Secret Recipe4 Tips for Cooking Delicious RamyeonJjapaghetti So Good It's CrazySecret Tip for Non-Soggy Japchae: Don't Boil the Glass NoodlesEasy and Quick Janchi Guksu (Feast Noodles) with Vegetable Broth, No Anchovies![⭐️4 Million Stars⭐️] Super Simple 4-Minute Janchi Guksu in a Flash!