JjaGyeChi (Ramyeon with Egg and Cheese)

Name: JjaGyeChi (Ramyeon with Egg and Cheese)
Total time: 10 min
Yield: 437.5 g
Ingredients: Fried Egg (without salt) 55 g; Cheddar Cheese Slice 18 slices; Smoked Frank Chicken Breast Sausage 120 pack; Enoki Mushroom (raw) 75 g; Raw Cabbage 100 g; Noodle Fit Jjapaguri 41.5 g; Red Chili Powder 3 spoons; Water (drinking water) 15 ml; Chung Jung One Fermented Kelp Soy Sauce (Low Sodium) 5 g; Low-Sugar Oyster Sauce 5 g

Cook 10 min Difficulty EASY 501 kcal

#JjaGyeChi #ramyeon #egg ramyeon #cheese ramyeon #easy cooking #instant ramyeon #meal #student recipe #cheese dish #egg dish

Image coming soon

Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Cheddar Cheese Slice 1 slices
Smoked Frank Chicken Breast Sausage 1 pack
Enoki Mushroom (raw) 75 g
Raw Cabbage 100 g
Noodle Fit Jjapaguri 41.5 g

Seasonings/Sauce

Red Chili Powder 3 spoons
Water (drinking water) 15 ml
Chung Jung One Fermented Kelp Soy Sauce (Low Sodium) 5 g
Low-Sugar Oyster Sauce 5 g

Nutrition summary

Carbohydrates 53.5 g 40%

Protein 35.56 g 26%

Fat 20.19 g 34%

Serving size 437.5g

Cooking steps

1

Prepare water to boil the ramen.
2

When the water boils, add the ramen noodles, seasoning powder, and garnish packet.
3

When the noodles are slightly undercooked, add an egg.
4

Once the egg is cooked, top with a slice of cheddar cheese.
5

Simmer on low heat until the cheese melts.
6

Transfer to a bowl and serve.

JjaGyeChi (Ramyeon with Egg and Cheese)

AI 영양사 앤디