Spicy Jjambbong Fish Cake Ramen
Delicious Jjambbong Fish Cake Ramen Recipe (using Samho Fish Cakes)
Ramen is a dish in itself these days! Famous from the Park Na-rae recipe, this Jjambbong Fish Cake Ramen features a harmonious blend of deep, spicy broth and chewy fish cakes. It’s simple yet wonderfully unique.
Main Ingredients- 2 packs of Jjambbong instant noodles
- 1 pack of Samho fish cakes (including the broth)
Cooking Instructions
Step 1
First, get 2 packs of Jjambbong instant noodles and 1 pack of Samho fish cakes from a convenience store or supermarket. Jjambbong comes in a spicy version and a milder, refreshing one; feel free to choose based on your preference. Don’t discard the broth that comes with the fish cakes, as we’ll be using it.
Step 2
When cooking 2 packs of ramen, it’s a good idea to use slightly less water than usual because the fish cake broth will add richness. Typically, one pack of Jjambbong requires 550ml of water. For two packs, we’ll use a total of 950ml of water (about 150ml less than the standard amount for two packs).
Step 3
Once the water is at a rolling boil, add both the dried vegetable packet and the soup base packet from the Jjambbong noodles. Then, add the entire pack of Samho fish cakes, including their accompanying broth, into the pot.
Step 4
After adding the soup base and fish cakes, and once the broth begins to boil again, carefully place the 2 packs of Jjambbong ramen into the pot.
Step 5
Let the ramen cook for about 5 minutes until the noodles are perfectly tender and the flavors have melded together beautifully.
Step 6
Voila! Your hearty and spicy Jjambbong Fish Cake Ramen is ready to impress. 🍜
Step 7
This ramen is truly a game-changer! The deep, savory broth combined with the delightfully chewy fish cakes creates a flavor profile far beyond ordinary instant ramen. Once you’ve tried this, regular ramen might seem a bit plain in comparison. You must give it a try!
