Spicy and Savory Jjapaguri with a Smoky Flavor
Spicy and Savory Jjapaguri with a Smoky Flavor
A Fiery, Savory Jjapaguri with a Wonderful Smoky Aroma!
This is a Jjapaguri dish that is spicy yet savory, infused with a delightful smoky flavor! It’s a unique take on the popular Korean instant noodle dish, guaranteed to tantalize your taste buds with its complex and satisfying taste.
Main Ingredients- 1 pack Jjapaghetti ramen
- 1 pack Neoguri ramen
- 10 slices thinly sliced pork belly (about 100g)
- 1 stalk large green onion
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your dish. Chop the green onion into large, chunky pieces, about 3-4 cm in length. Be careful not to slice them too thinly, as they can easily become mushy and lose their texture during the stir-frying process.
Step 2
Similarly, slice the onion to a similar thickness as the green onion. Again, avoid slicing too thinly to maintain a pleasant, crisp texture and shape after cooking.
Step 3
Heat a deep frying pan over medium heat and generously add 3.5 tablespoons of olive oil. Add the thinly sliced pork belly and stir-fry until it becomes golden brown. The rendered fat will contribute significantly to the dish’s flavor.
Step 4
Once the pork belly is partially cooked, add the sliced onions to the pan and stir-fry together. Continue cooking until the onions turn translucent and release their sweet aroma.
Step 5
After the onions have cooked sufficiently, add the large chopped green onions and continue stir-frying. Cook until the green onions are slightly softened and their fragrant aroma has infused into the mixture.
Step 6
Now it’s time to add the spicy element. Add 1.5 tablespoons of red pepper flakes (gochugaru) to the pan and quickly stir-fry with the other ingredients to release their fragrance. Be mindful not to burn the pepper flakes.
Step 7
Add 1.5 tablespoons of soy sauce to introduce a smoky and umami flavor, stir-frying to combine it well with all the ingredients. As the ingredients cook together, the smoky essence will develop.
Step 8
In a large pot, bring plenty of water to a boil and add both ramen packs (Jjapaghetti and Neoguri). Stir occasionally to prevent the noodles from sticking together. Cook the noodles for slightly less time than indicated on the package, aiming for an ‘al dente’ or slightly firm texture (‘kkodul-kkodul’). This ensures the noodles will maintain their chewy texture when stir-fried later and won’t become mushy.
Step 9
While the noodles are boiling, prepare the sauce separately. Measure out 100cc of the noodle cooking water (reserved from boiling the noodles). In a bowl, combine this noodle water with the entire seasoning packet and dried vegetable mix from the Jjapaghetti ramen, and also add the seasoning packet from the Neoguri ramen. (You can adjust the amount of Neoguri seasoning to your preference.) If you have any dried kelp flakes, you can add them at this stage as well. Mix all the sauce ingredients thoroughly until smooth and well combined, ensuring there are no lumps.
Step 10
Drain the slightly firm noodles and transfer them directly into the frying pan with the stir-fried vegetables. Pour the prepared Jjapaguri sauce over everything.
Step 11
Now, quickly stir-fry all the ingredients over medium heat for about 1-2 minutes, ensuring the sauce evenly coats the noodles and vegetables. This will result in a glossy and delicious Jjapaguri. Serve immediately while hot!
