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Korean Seafood Ramen

Jjambbong Ramyun

Got frozen seafood? Then you’ve got everything you need for this bold and flavorful Korean ramyun. It’s quick, simple, and surprisingly satisfying—let’s make it!

Ingredients (1 serving)

1 pack Korean ramyun
A handful of frozen mixed seafood or shrimp
550ml water
A handful of napa cabbage
A bit sliced onion
2–3 bok choy leaves (optional)
A few thin slices mushroom and carrot (optional)
1 tsp minced garlic
1 tbsp chopped green onion
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp soy sauce

Instructions

Prep the veggies: Slice cabbage, onion, bok choy, mushroom, and carrot into bite-sized pieces.

Stir-fry: In a pan, heat a bit of oil and sauté garlic and green onion over medium heat. Add vegetables: Toss in all the veggies and stir-fry with gochugaru and soy sauce for about 1 minute.

In a pot, boil half of the 550ml water first to draw out the flavor. Add the rest: Once it boils, pour in the remaining water and the dried vegetable flakes from the ramyun.