Spicy Beef Brisket Jjambbong Ramen
Spicy Jjambbong Ramen Recipe with Beef Brisket: Perfect for Hangover Cures! Making Delicious Beef Brisket Jjambbong Ramen
We’re introducing a Beef Brisket Jjambbong Ramen recipe that enhances the rich and spicy flavor of jjambbong ramen by adding generous amounts of beef brisket. This dish is perfect as a hangover cure, boasting chewy noodles and a rich broth that makes for an exceptional ramen experience.
Ingredients (Serves 2)
- 2 packs Jjambbong Ramen
- 150g Beef Brisket
- Korean Green Chili Peppers (Kkwari Gochu)
Cooking Instructions
Step 1
To make this delicious Beef Brisket Jjambbong Ramen, prepare 2 packs of Paldo Jjambbong Ramen, 150g of fresh beef brisket, and aromatic Korean green chili peppers. This recipe is designed for two servings.
Step 2
Heat a frying pan and add the beef brisket. Once the fat begins to render, use a wok to stir-fry over high heat, infusing it with a smoky ‘wok hei’ flavor. The beef brisket has enough natural fat, so no additional cooking oil is needed.
Step 3
To complement the spicy jjambbong broth, quickly stir-fry the Korean green chili peppers in oil over high heat until they are still crisp and tender. Finish with a sprinkle of black pepper for added aroma. (Be careful not to inhale the pepper!)
Step 4
Prepare 1L (500ml x 2) of water for two servings. It’s advisable to add an extra 50-100ml of water to account for evaporation during cooking. Follow the standard cooking instructions on the ramen package for the remaining steps.
Step 5
Place the chewy noodles into your serving bowls first, then ladle the spicy broth over them. Arrange the dried vegetable/seasoning packet attractively on top. Finally, garnish with the pre-fried beef brisket and green chili peppers for a hearty and delicious Beef Brisket Jjambbong Ramen!
