A New Twist on Jjagyetchi: Pulmuone Roasting Jjajangmyeon
Discover a new level of flavor with Pulmuone Roasting Jjajangmyeon, perfect for making Jjagyetchi!
If you love ramen, you've probably heard of Jjagyetchi. It's a super simple yet delicious combination: jjajang ramen topped with cheese and a fried egg.
This time, I used Pulmuone Roasting Jjajangmyeon to create my Jjagyetchi, and the flavor difference compared to regular jjajang ramen was truly remarkable.
I kept wondering, "Why is it so rich and nutty?" The secret lies in the roasting process.
Understanding Roasting Enhances the Flavor:
Roasting involves stir-frying or grilling ingredients to enhance their flavor. While often associated with coffee beans, Pulmuone Roasting Jjajangmyeon applies this technique to its sauce.
This roasting process creates a deeper, nuttier taste that sets it apart from standard jjajang ramen.
The Pulmuone Roasting Jjajangmyeon I used is the Scallion Oil version:
"Scallion Oil Jjajangmyeon with a Rich Flavor, Enhanced with Triple Roasted Jjajang and Scallion Oil"
The sauce undergoes a triple roasting process: the black bean paste (chunjang) is roasted, then onions and meat are roasted separately, and finally, all ingredients are roasted together again. This intensifies the jjajang's deep, rich flavor, while the scallion oil adds a savory touch, elevating the overall taste of Pulmuone Roasting Jjajangmyeon.
Pulmuone's unique Triple Roasting method involves roasting each ingredient separately three times, preserving their original taste and aroma.
Ingredients:
- 1 package Pulmuone Roasting Jjajangmyeon
- 1 Egg
- 1 slice Cheddar Cheese
First, make a sunny-side-up egg with a runny yolk.
Jjagyetchi Recipe:
1. Boil 600ml of water. Once boiling, add the noodles and cook for 5 minutes.
2. Leave about 5 tablespoons of water in the pot, then add the roasting sauce and mix well.
3. Add the flavoring oil to the noodles and stir to combine.
4. Place the cheese slice on top of the hot noodles, then add the fried egg.
Optional: For even more flavor, sprinkle with dried seaweed flakes or chopped green chilies.
5. Sprinkle sesame seeds.
This simple ramen dish transforms into a restaurant-quality Jjagyetchi!
The cheese melts softly, and the yolk from the egg mixes with the unique nutty, rich flavor of the roasting sauce. The combination of cheese, egg, and roasted jjajang is incredibly addictive!
This isn't just jjajang ramen; it's a special dish! The deep flavor and savory taste are wonderful.
When you eat Jjagyetchi, are you Team Cheese or Team Egg?
Or, if you have other delicious combinations, please share them in the comments!
Noodle Dish
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