First, cut the white part of the green onion by the length of the pinky finger.
The green onion I have is so thick and big that I cut it in half. And soak it in water and remove the spicyness.
(I couldn't take a picture of it) Instead of this green onion, please cut green onion oil and prepare a proper amount.

I wanted to give you a cool taste, so I shredded radish and prepared it.
(You can skip it.)
I chopped onions and prepared Cheongyang red pepper to make it spicy.

Now cover the pan with cooking oil and add half a spoon of minced garlic. Stir-fry it in moderation, and when the smell of garlic comes up, stir-fry it with onions and chopped green onions.
I used the green onions I cut in the freezer.

If you stir-fry it well, add the ramen powder and powder powder and stir-fry it.
(I made it with hot ramen.)

Add 500ml of water if stir-fried while mixing well.
(Please refer to the amount of water written on the back of the ramen bag.)
And I added radish and cheongyang red pepper.

When the water boils, add ramen.
When the noodles are warmed up, stir it.
I like hard noodles, so I finished it when the noodles are cooked.

If you put the green onion that was soaked in water on top of the made green onion ramen, the Jongwon Baek green onion ramen is complete!
Green onion ramen is cooler with radish in it.
With the green onion, the deep soup doubles the taste.
I wanted to eat spicy, so I added hot ramen and hot pepper, and it was really nice because it was spicy. It's perfect for hangover.

It's a unique ramen in a different way!
It's not ramen, but Jongwon Baek's ramen recipe that makes you feel like you're eating a new dish.
Eventually, I rolled up the rice and ate it in an instant.
It's Jongwon Baek green onion ramen perfect for spicy and deep soup.