Spicy Seafood Jjamppong with Abundant Oysters
A Golden Recipe for Spicy and Refreshing Seafood Jjamppong Made with Seasonal Tongyeong Oysters
Experience the ultimate Chinese cuisine: Samseon Jjamppong, stir-fried over high heat!
Abundant Ingredients for Spicy Seafood Jjamppong- Fresh Tongyeong Oysters 150g
- Chewy Whelk (Sora) 7-8 pieces
- Sweet Clam Meat (Dongjok) 20 pieces
- Plump Shrimp Meat 3 pieces
- Sweet Onion 1
- Crisp Cabbage, shredded 1 handful
- Fragrant Green Bell Pepper 1/2
- Fresh Bok Choy 2 stalks
- Aromatic Green Onion, chopped as needed
- Cooking Oil 3 Tbsp
- Huayou Sauce for aroma 1 tsp (optional)
- Spicy Gochugaru (Chili Powder) 1 Tbsp
- Fiery Hot Gochugaru 0.5 Tbsp (adjust to taste)
- Flavorful Chicken Stock 0.7 Tbsp
- Sweetness Adjusting Sugar 0.3 Tbsp
- Rich Oyster Sauce 0.5 Tbsp
- Flavor Enhancer (MSG) a pinch
- Aromatic Black Pepper, a few pinches
- Savory Soy Sauce 1.5 Tbsp
- Deep Flavored Chicken Broth 150ml
- Clear Water 500ml
- Minced Garlic, a little
Cooking Instructions
Step 1
Let’s start by preparing the vegetables! Slice the onion into approximately 1cm thick strips. Shred the cabbage similarly. Cut the green bell pepper into bite-sized squares. Divide the bok choy into 2-3 pieces to maintain its crispness, and finely chop the green onions to add fragrance.
Step 2
Now, it’s time to prepare the fresh seafood. Gently wash the oysters under running water. Thaw the frozen whelks, shrimp meat, and clam meat so they are ready to use.
Step 3
Now, we’ll begin stir-frying! Heat 3 Tbsp of cooking oil in a pan. Add the chopped green onions and minced garlic, and stir-fry until fragrant, creating a flavorful green onion and garlic oil. This step is crucial for the deep flavor of the jjamppong broth.
Step 4
Once the garlic aroma intensifies, add the prepared onion, cabbage, and green bell pepper. Stir-fry together to bring out the natural sweetness of the vegetables.
Step 5
Immediately add the gochugaru (chili powder) and continue stir-frying. I used 2 Tbsp of regular gochugaru and 0.5 Tbsp of Vietnamese gochugaru for an extra spicy kick. Feel free to adjust the amount to your preference.
Step 6
When stir-frying with gochugaru, heat control is key! Keep stirring constantly over medium heat to prevent burning. This ensures a deep color and rich flavor without any bitterness from the chili powder.
Step 7
Once the ingredients are somewhat stir-fried, turn up the heat to high and cook for about 3-4 minutes to infuse a smoky ‘wok hei’ flavor. At this stage, add a touch of Huayou sauce to further deepen the jjamppong’s aroma. (You can omit this if you don’t have Huayou sauce.)
Step 8
Add chicken stock for umami, sugar for a subtle sweetness, and oyster sauce for a rich, savory depth. These seasonings will create a wonderfully complex flavor profile for the jjamppong broth.
Step 9
Now, add all the prepared fresh seafood to the pan. Stir-fry quickly over high heat. It’s important to cook the seafood rapidly to prevent it from becoming tough.
Step 10
After stir-frying the seafood for about 1 minute, pour in 500ml of pre-boiled hot water. Then, add 150ml of chicken broth to create the base for the jjamppong broth.
Step 11
Once the broth begins to boil, it’s time for the final seasoning. Add about 1.5 Tbsp of soy sauce, a few pinches of black pepper for aroma, and a touch of MSG for enhanced flavor. (MSG is optional.)
Step 12
After adjusting the seasoning, add the bok choy and cook for another 1-2 minutes. Once the bok choy is slightly wilted, turn off the heat. Your seafood jjamppong and oyster jjamppong are now complete! The generous seafood and spicy broth are simply divine.
Step 13
You can enjoy this piping hot jjamppong as is, or add rice to make it a delicious jjamppong-bap. Alternatively, cook some chewy Chinese noodles and serve them alongside for a hearty jjamppong meal! Enjoy your delicious creation!
