Noodles · Korean home cooking

Cheese and scrambled-egg jajang ramyeon

Name: Cheese and scrambled-egg jajang ramyeon
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Instant Korean black-bean noodle packs with included sauce; Water for boiling noodles; Eggs; Cheese slices; Neutral cooking oil; Spring onion, sliced

Melting cheese and soft, fully set scrambled eggs make instant black-bean noodles mild and comforting, with no extra chilli.

20 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Instant Korean black-bean noodle packs with included sauce2 packsOriginal quantity: about 280 g total
Substitute available
If Instant Korean black-bean noodle packs with included sauce is unavailable

Use instead
Plain instant noodle blocks plus ready-to-eat Korean black-bean sauce

Substitute quantity
2 blocks + ½ paper cup sauceReference quantity: about 200 g noodles + 90 g sauce

Cook the plain noodles to their packet time. Use the ready-to-eat sauce instead of the missing powder sachets; it may already contain salt and oil, so start with less noodle water.
Water for boiling noodles5 paper cupsOriginal quantity: 900 ml
Essential
Boil noodles in 900 ml water. Before draining, save ⅔ paper cup (120 ml) of this water; you will add only what the sauce needs.
Eggs2Original quantity: about 100 g
Substitute available
If Eggs is unavailable

Use instead
Firm tofu, crumbled

Substitute quantity
about ½ of a 300 g packReference quantity: 150 g

Heat the tofu through in the pan instead of scrambling eggs. The texture and flavour will differ; this makes the topping egg-free.
Cheese slices2 thin slicesOriginal quantity: about 40 g
Substitute available
If Cheese slices is unavailable

Use instead
Shredded mozzarella

Substitute quantity
about ½ paper cupReference quantity: 40 g

Mozzarella melts more slowly and tastes milder. Omit cheese for a dairy-free bowl; the sauce will be less creamy.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Optional
Use a nonstick pan; omit oil if it is not needed or if using an oil sachet from the noodles.
Spring onion, sliced1 stalkOriginal quantity: 20 g
Optional
Adds freshness; omit for a plainer child-friendly bowl.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Open both instant black-bean noodle packs and set aside the full sauce sachets. Save any dried-vegetable or oil sachets. Crack the two eggs into a clean bowl and beat with a fork until no separate white remains. Slice optional spring onion.
Step 1
Step 2

Heat a nonstick pan over low-medium heat with optional 1 small teaspoon of oil. Pour in the beaten eggs and move them gently with a spatula for 2–3 minutes until softly folded but completely set, with no runny egg. Transfer to a clean plate. If using tofu, crumble and heat it through instead.
Step 2
Step 3

Bring 5 paper cups (900 ml) water to a boil in a pot. Add both noodle blocks and any dried-vegetable sachets. Cook about 3–4 minutes, or one minute less than the packet time. Scoop ⅔ paper cup (120 ml) noodle water into a heat-safe cup, then drain.
Step 3
Step 4

Return the noodles to the pot over low heat and add both full sauce sachets. Add 4 level eating spoons (60 ml) reserved water for powder sauce, or begin with 2 level eating spoons (30 ml) for liquid sauce. Toss 30–60 seconds until glossy; add saved water 1 level eating spoon at a time only if needed.
Step 4
Step 5

Turn off the heat. Place two thin cheese slices over the hot noodles, cover loosely for 30–60 seconds, and stir only until the cheese melts. Do not boil after adding cheese or the sauce may split. Divide the noodles between two bowls.
Step 5
Step 6

Put half the fully set scrambled egg on each bowl and scatter optional spring onion. Serve immediately. For young children, let the noodles cool to a safe eating temperature and cut long strands if needed. Check egg and dairy labels for allergies.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Cook eggs until whites and yolks are firm for children and anyone at higher risk from undercooked eggs. Cheese and sauce sachets add salt, so avoid extra seasoning. If the cheese has already melted into a thick sauce, loosen with 1 level eating spoon of saved noodle water.