[Lee Yeon-bok] The spicy flavor and chewy noodles are superb! Super simple stir-fried Jjamppong!

Slice 2 inner leaves of Chinese cabbage (bok choy) into slightly thick strips.

Slice 3 pieces of carrot into slightly thick strips for color.

Slice 1/4 of a large onion into strips.

Cut chives into 3-4 cm pieces (to be added later for color).

Prepare bean sprouts to be added later.

Slice green onion (1/3 stalk) diagonally.

Prepare minced garlic for stir-frying.

Prepare a small amount of pork (or seafood if desired).

Boil water in a pot to cook the ramen noodles.

Heat a pan with 1.5 tablespoons of cooking oil.

Add green onion, minced garlic, and pork to the pan and stir-fry together to prevent sticking.

Add 0.5 tablespoon of red chili powder to the pan and stir-fry to release the aroma.

Add Chinese cabbage, carrot, and onion to the pan (excluding bean sprouts and chives) and stir-fry slowly.

Add the dehydrated vegetable mix (from ramen packet) to the pan and continue stir-frying.

Once the water boils, add the ramen noodles and cook until done.

Drain the cooked ramen noodles using a strainer.

Add 2 tablespoons of ramen cooking water to the vegetable pan and stir-fry.

Add the drained ramen noodles to the pan with the vegetables and mix well.

Add the ramen soup base powder to the pan and stir-fry.

Add bean sprouts and chives to the pan, mix with the noodles using chopsticks, and stir-fry lightly. Add a little water if the noodles seem dry.

Once the bean sprouts and chives soften slightly and blend with the noodles, transfer to a plate to serve.