윤남노! 너도 천재다!!! 슬픈 사연이 있는 [진미채 오징어짬뽕]

What it is

A home upgrade for two packs of 오징어짬뽕 ramen: stir-fry green onion, chili oil, chili powder, soup powder, and soy sauce before adding 800 ml water, then cook the noodles with a handful of 진미채 and finish with 미나리. It is for creating a concentrated, spicy seafood-jjamppong effect with extra squid flavor and a chewy texture.

Does it work?

It works best for someone who enjoys spicy, concentrated broth and contrasting textures. The chef found that 진미채 follows the noodles with an unusually chewy bite, while 미나리 adds crispness and a cooling freshness that offsets the salty richness. One commenter independently supports the combination: “Adding 진미채 and bean sprouts to ramen makes both the texture and flavor incredible.”

Watch-outs

진미채 has a distinct sweetness, so the broth may initially taste sweet; the video balances it with one tablespoon of tuna fish sauce and reduces the liquid until relatively concentrated. That can also make the finished ramen salty, making 미나리 more than a garnish. The recipe uses two noodle packs but is eaten enthusiastically as roughly one large serving, so portion expectations may vary. A commenter also notes that 진미채 is no longer necessarily a cheap ingredient.

Better pick

Bean sprouts are the only commenter-named alternative addition: one viewer recommends ramen with 진미채 and bean sprouts for stronger texture and flavor.