Butter Jangjorim Ramen
An EasyHansik home-kitchen take inspired by Chef Austin Kang’s butter jangjorim ramen featured on tvN STORY Trendy Table Episode 7.
tvN STORY’s official video page identifies Chef Austin Kang’s butter jangjorim ramen in Episode 7. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 10m total (Prep 3m / Cook 7m)
📊 Difficulty: Very easy
🌶️ Spice: 🌶️
👥 Yield: 1 serving
🛠️ Tools: Saucepan
🛠️ Tools: Chopsticks
🛠️ Tools: Measuring spoons
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
1 Servings
🥬 Main Ingredients
- Instant ramen1 package
- Beef jangjorim3 oz
- Jangjorim egg1
- ScallionTo garnish
🥣 Sauce & Seasoning
- Water1 3/4 cups
- Ramen seasoning2/3 packet
- Jangjorim braising liquid1 tbsp
- Unsalted butter2 tsp
📊 Estimated Nutrition (Per Serving)
Calories
약 650 kcal/인분
Sodium
제품과 장조림에 따라 다름
Fat
약 25 g
Protein
약 25 g
👨🍳 Cooking Steps
1
Shred the jangjorim beef and halve the egg.
💡 Tip: If your jangjorim is very salty, halve the braising liquid.
2
Bring 1 3/4 cups water to a boil. Add noodles and 2/3 of the seasoning; cook 3 minutes.
💡 Tip: Move on about 30 seconds before the package cook time.
3
Add beef and 1 tbsp braising liquid. Simmer 30 seconds, then taste.
💡 Tip: If too salty, add 2 tbsp water.
4
Turn off the heat, melt in butter, then top with egg and scallion.
💡 Tip: Residual heat preserves the buttery aroma.
🌟 Pro Chef Tips
- • Salt levels vary, so start with less ramen seasoning and adjust only after tasting.
⚠️ Avoid Common Pitfalls
- ❌ Simmering jangjorim too long can toughen the beef.
- ❌ Boiling butter over high heat dulls its aroma.
🧊 Storage & Reheating
- • Serve immediately; cooked ramen noodles do not store well.
