This recipe for Ram Don, also called Jjapaguri, is a popular Korean dish made with udon noodles and ramen noodles.
How Much Ram Do You Need To Make The Recipe?
The amount of ram needed depends on how many people are eating it.
If you’re making this as an appetizer or starter, then it should feed at least two people.
If you want to serve it as a main course, then you will probably only need enough ram for one person.
You may have some extra ram left over from another meal, so feel free to add more if you don’t think your family will finish all of their ram don before dinner time!
- 1 cup (250 mL) thinly sliced onion
- 4 cloves garlic, minced
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon sesame oil (optional)
- 1/4 teaspoon ground white pepper (ground black pepper works too!)
- 1/8 teaspoon salt (optional)
- 1/4 pound (113 g) pork belly, cut into thin strips
- 7 ounces (200 g) boneless skinless chicken breast
- 6 cups (1.5 L) water
- 10 oz.
- (300 g) dried udon noodles
- 6 oz.
- (170 g) dried ramen noodles
- Korean chili paste (gochujang), optional
- Sriracha hot sauce, optional
- Chopped scallions, cilantro, shredded nori seaweed, chopped peanuts, rice wine vinegar, lime juice, fish sauce, and Sriracha hot sauce, optional
What Type Of Ram Do You Need To Make The Recipe?
In Korea, there are two primary types of ram used in making this dish:
- Udon ram (or 홀도라 만개)
- Ramen noodle (수단구리 or 손다국이)
You will want to use either udon ram or ramen noodle depending on what kind of ram you have available at home.
You can find both udon ram and ramen noodles sold by weight online, so it’s easy to compare them before purchasing.
If you’re using udon ram, you’ll likely need about 1/3 cup per person, but if you’re using ramen noodles, you may only need enough for one serving.
The udon ram that I’ve found has been the most reliable option when making this dish, and you should try to avoid buying other brands unless they contain ingredients like sesame oil, which makes the sauce taste better.
However, if your udon ram doesn’t come pre-seasoned, you should add some salt and pepper as well as soy sauce to flavor it.
If you’re not sure how many people you’re cooking for, just start out with more than you think you might need, because once you get started, you won’t have any idea how long it takes to cook everything!
How Do You Make The Recipe?
Ram Don is easy to prepare as it uses both udon noodles and ramen noodles, so there are no special ingredients or tools needed.
As such, this recipe will take about 30 minutes from start to finish.
You may have some leftovers though, which means you should consider doubling the recipe below if you want to serve more than one person (or even making enough for your next meal).
What Is In The Recipe?
Ram Don is a basic noodle soup base that uses both Udon noodles (which are wheat-based) and Ramen noodles (made from rice).
These two types of noodles work together well because each has its own unique flavor profile.
The broth for this recipe comes from chicken stock, but it could just as easily be made with vegetable or fish stock instead.
You can add any number of vegetables like sliced carrots, onion, mushrooms, bamboo shoots, green onions, etc., depending on your taste preferences.
How Long Does The Recipe Take To Make?
Ram Don takes about 15 minutes from start to finish, but you need to have all of your ingredients on hand before starting.
The most time-consuming part of this recipe is the cooking of the noodles.
You will want to cook them separately so they are done at different times, which means having two pots going at once.
Once cooked, it’s just a matter of tossing everything together and serving immediately.
1.Preparing the noodles
Start by preparing one pot of the noodles first.
Bring 2 quarts of water to a boil over high heat and add 1 tablespoon of salt per quart of water (this helps keep the noodles al dente).
Add the noodles, stirring occasionally until they float to the top, then drain through a colander or strainer into another bowl.
Repeat this process twice more to ensure the noodles are fully cooked.
2. Cooking the beef
While the noodles cool down, prepare the other pot of meat sauce.
Heat 3 tablespoons of oil in a large skillet over medium heat.
When hot, add half of the onion, garlic, ginger, red pepper flakes, soy sauce, rice wine vinegar, sugar, fish sauce, sesame oil, and ground black pepper.
Cook the mixture over medium heat for 5 minutes, stirring constantly.
Reduce the heat if necessary — the liquid should bubble continuously.
Remove the pan from the heat when the onions begin to caramelize slightly.
Add the remaining ingredients and mix well.
Return the pan to the stovetop and bring to a simmer.
Simmer gently for 10-15 minutes, whisking frequently, until thickened.
Taste for seasoning and adjust as needed.
Set aside.
3.Assembling the dish
To assemble, combine both bowls of noodles and ladle some of the meat sauce onto each plate.
Top with vegetables and garnish with sliced green onion and cilantro leaves.
What Is The Recipe For?
Ram Don (or Jjapguree) is an easy-to-make noodle dish made primarily from udon or ramen noodles which are then mixed together with vegetables and spices before being served.
The name of this dish comes from the word “Jjap”, meaning “noodle” in Korean.
The ingredients may vary depending on what type of noodles you have at home – either regular Japanese udon or Chinese wheat flour based ramen noodles will do.
You could even mix it up by using both types of noodles if you like!
If you’re feeling adventurous, go ahead and experiment and try different combinations of ingredients such as peppers, mushrooms, spinach, scallions and more.
If you want to spice things up a bit, add some chili flakes into your mixture too!
How Many People Does The Recipe Serve?
The recipes below are intended as guidelines only.
If you have any special dietary requirements or allergies, please check with your doctor before making this recipe or any other recipe on our site.
Can The Recipe Be Made Ahead Of Time?
The ingredients are easy enough to prep ahead of time if you have them on hand already.
The only step you need to do before serving this dish is cook it.
You can make most of the ingredients ahead of time as well (the exception being the vegetables).
You can even freeze the ram don mixture once it’s cooked so you won’t forget about it later when you’re busy.
Just let it cool completely first, then transfer it into an airtight container or freezer bag.
When you want to eat your frozen ram don, just reheat it over low heat until warmed through.
What Are Some Variations Of The Recipe?
Ram don recipes vary depending on who you ask.
Some people add more vegetables than others, but one thing remains constant across all versions: no cheese or dairy products are used.
The most common variation adds either spinach or kimchi (a fermented cabbage) to the mix.
- Korean version: Spinach + kimchi(optional)
- Japanese version: Kimchi
- Chinese version: Green onion + Chinese chives
- Thai version: Cilantro, mint, basil, lime juice, peanuts, Sriracha sauce, garlic, ginger, red pepper flakes, fish sauce, green onions, and rice wine vinegar
(For those interested in making their own ramen noodles at home, check out this article.)
Where Did You Get The Recipe?
The recipe comes from Food Network Magazine by Melissa Clark.
- How long does this take to make?
- Does it taste like Ramen? What about Udon Noodles?
I found my original copy at Barnes & Noble (it was one of their cookbooks) but I’ve seen it on other websites as well.
It took me less than an hour to prepare the ingredients and assemble everything into bowls.
The time includes making my own broth, which was easy enough, but I had to wait until after work so I could have dinner ready when my husband got home.
This recipe makes two servings — one bowl each — so if you want more, just double all the measurements.
Ingredients
- 1/4 pound boneless pork shoulder, cut into bite-size pieces
- 6 cups water
- 12 ounces shiitake mushrooms, sliced 1/8 inch thick
- 5 cloves garlic, minced or pressed
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 teaspoons Chinese rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup thinly sliced green onions (about 2 bunches)
- 2 packages ramen noodles (or udon noodles)
- 1 package wonton wrappers
- 1 egg beaten with 1 tablespoon water
Directions
Combine the pork, 6 cups water, mushrooms, garlic, sesame oil, soy sauce, rice wine vinegar, salt, and pepper in a large pot over high heat.
Bring to a boil then reduce the heat and simmer for 20 minutes.
Remove from the heat and let cool slightly before using your immersion blender to puree the mixture.
If you don’t have an immersion blender, strain the soup through a fine mesh strainer into another container.
Discard any solids left in the strainer.
Meanwhile, combine the green onion, ramen noodles, and wonton wrapper in a medium bowl.
Add hot stock mixture and stir to coat the noodles evenly.
Set aside.
Preheat oven to 400°F.
Spread out parchment paper onto baking sheet and spray lightly with nonstick cooking spray.
Place 1 noodle per wonton wrapper and top with an equal amount of filling.
Press down firmly around edges to seal.
Repeat process until all the noodle packets are filled and place them on the prepared pan.
Beat remaining egg with 1 tablespoon water and brush on tops of packets.
Bake until golden brown, about 10 minutes.
Equipment
- The saucepan
Ingredients
- 1 package Chapagetti
- 1 package Neoguri
- 8 ounces sirloin
- Kosher salt
- 3 teaspoons vegetable oil
Instructions
- In a big pot or medium pot, bring 4 cups of water to a boil. Add the noodles and vegetable mixture from the packets, and cook for 2 to 3 minutes, or until the noodles are just slightly al dente (it will cook more later). Put the noodles through a sieve into a big bowl or measuring cup. Keep a cup of the starchy water aside.
- Salt and pepper the meat cubes in the meantime. In a skillet, heat the oil over a high heat. When the meat is ready, add it and fry it for 1 to 2 minutes on each side. Get rid of the heat.
- Bring the big saucepan or medium pot used to boil the noodles back to medium heat. Add the reserved water, the drained noodles and vegetables, all of the Chapagetti’s black bean paste seasoning powder, half (or more to taste—spicy!—of it’s the Neoguri’s spicy spice powder, and the cooked beef. Once everything is combined and beginning to thicken, stir for one to two minutes. Add the Chapagetti seasoning oil after turning off the heat.
- Then serve right after after transferring to separate bowls.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.