Rich & Savory: Beef Brisket Jjajangmyeon Noodles
Elevate Your Instant Jjajangmyeon: A Delicious Recipe with Beef Brisket and Vegetables
Our family absolutely loves ramen, but we’ve been trying to cut back lately for health reasons. My youngest son, in particular, eats very little ramen due to concerns about gaining weight. However, he excitedly asked for a new jjajangmyeon ramen that’s been gaining popularity. So, I bought a multi-pack! Two went to my twins, and when two were left, I suggested we all make them together. Realizing it might not be enough for the three of us, I decided to mix it with regular ramen and add some extra ingredients. My family has developed quite the palate, and now we know that adding extra ingredients makes ramen so much tastier! Honestly, I don’t think I can go back to plain instant jjajangmyeon anymore! By adding beef brisket and onions, we created the best jjajangmyeon ramen I’ve ever had – seriously, it rivals restaurant-quality jjajangmyeon! My sons and I were raving about how delicious it was, and we finished it in no time. The beef brisket adds a wonderful savory depth, while the onions balance the richness, making this beef brisket jjajangmyeon both satisfying and incredibly tasty. Enjoy this hearty and delicious meal! Stay healthy, everyone~♡
Main Ingredients
- Jjajangmyeon Ramen: 2 packs
- Regular Ramen: 1.5 packs (adjust to your preference)
- Beef Brisket (thinly sliced): 1 cup (approx. 100g)
- Onion: 2/3, thinly sliced
- Water: 1 cup (200ml)
- Cucumber: a small amount, julienned for garnish
- Hard-boiled egg: 1, halved for garnish
Sauce & Seasonings
- Jjajangmyeon liquid sauce packets: from 2 packs (discard regular ramen soup base)
- Jjajangmyeon powder sauce packet: 1 Tbsp (includes dried vegetable flakes)
- Minced garlic: 1 tsp
- Sesame seeds: a pinch, for garnish
- Dried vegetable flakes packet (from regular ramen): 2 packets
- Jjajangmyeon liquid sauce packets: from 2 packs (discard regular ramen soup base)
- Jjajangmyeon powder sauce packet: 1 Tbsp (includes dried vegetable flakes)
- Minced garlic: 1 tsp
- Sesame seeds: a pinch, for garnish
- Dried vegetable flakes packet (from regular ramen): 2 packets
Cooking Instructions
Step 1
First, prepare the ingredients: cut the beef brisket into bite-sized pieces and thinly slice the onion. Also, julienne the cucumber for garnishing.
Step 2
Heat a little oil in a deep pan or wok over medium heat. Add the minced garlic and sliced beef brisket. Stir-fry until the beef is lightly browned and fragrant. The rendered fat from the brisket will infuse with the garlic aroma, creating a rich base.
Step 3
Once the beef brisket is partially cooked, pour in 1 cup (200ml) of water. Add the liquid jjajang sauce packets and the jjajang powder sauce (including the dried vegetable flakes). Stir well to dissolve any clumps.
Step 4
Increase the heat to high and bring the sauce mixture to a rolling boil. Boiling the sauce like this enhances its savory flavor.
Step 5
When the sauce is boiling, add the noodles: 2 packs of the jjajangmyeon ramen and 1.5 packs of regular ramen. Stir occasionally to prevent them from sticking together.
Step 6
About 1 minute before the noodles are fully cooked (when they are still slightly firm, or ‘al dente’), drain them and immediately add them to the prepared jjajang sauce. Toss quickly to coat the noodles evenly. Be careful not to overcook the noodles; they should retain a pleasant chewiness.
Step 7
Transfer the sauced noodles to a serving bowl. Artfully arrange the julienned cucumber and the halved hard-boiled egg on top as garnish. Sprinkle with a pinch of sesame seeds for an extra touch of nutty flavor. Your delicious and rich Beef Brisket Jjajangmyeon Noodles are now ready to be enjoyed!