Super Easy Rice Cooker Jjampong Ramen
Enjoy a Hearty Jjampong Ramen at Home! Create a Deep Seafood Broth and Spicy Soup with Just Your Rice Cooker.
In the midst of a busy life, here’s a super simple jjampong ramen recipe that uses just a rice cooker to create a deep, rich jjampong broth, perfect to enjoy with chewy ramen noodles. You can achieve a delicious jjampong soup using only the rice cooker’s reheat function, without any separate stir-frying, making it easy even for beginner cooks.
Main Ingredients- 450g Water
- 40g Prepared Mussels
- 3 Shrimp, peeled and deveined
- 50g Oysters, cleaned
- 1 pack Ramen Noodles
Vegetables- 2 leaves Napa Cabbage (approx. 60g)
- 60g Onion
- 3 Shiitake Mushrooms (or Wood Ear Mushrooms)
- 50g Zucchini
- 50g Carrot
- 2 leaves Napa Cabbage (approx. 60g)
- 60g Onion
- 3 Shiitake Mushrooms (or Wood Ear Mushrooms)
- 50g Zucchini
- 50g Carrot
Cooking Instructions
Step 1
First, prepare the seafood. Clean and thaw the mussels, shrimp, and oysters. For the shrimp, remove the hard heads, sharp eye parts, and legs, then rinse them thoroughly. (Tip: The shrimp heads and shells contain rich umami. If you remove only the innards and cook with the shells on, the broth’s flavor will become much deeper. You can also peel them if you prefer. Adding oysters will enhance the seafood aroma.)
Step 2
Prepare the vegetables. Chop about 2 leaves of napa cabbage into large pieces and slice the onion into strips. Julienne the carrot thinly for a better texture when cooked. Place the prepared napa cabbage, onion, and carrot into the inner pot of your rice cooker.
Step 3
Add the remaining vegetables and seafood. Slice the shiitake mushrooms (or any other mushrooms you have) into appropriate sizes and julienne the zucchini. Add the prepared mussels along with these.
Step 4
Here are the seasoning ingredients. Instead of using doubanjiang and chili oil, this recipe conveniently uses ‘Lao Gan Ma Pung Wei Dou Chi Sauce’ to easily achieve a jjampong flavor. Using a commercial Lao Gan Ma sauce makes it even more convenient.
Step 5
Now, add all the seasoning ingredients to the rice cooker. (Seasoning ingredients: 2 Tbsp Lao Gan Ma Sauce, 1 tsp Red Pepper Flakes, 1 Tbsp Oyster Sauce, 0.5 Tbsp Soy Sauce, a pinch of Black Pepper, 0.5 tsp Ginger Powder, 1 Tbsp Garlic Powder, 0.25 tsp Salt). If you desire more spiciness, finely chop and add dried Vietnamese chili peppers or Cheongyang peppers. This will add a deep, spicy kick.
Step 6
Pour 450g of freshly boiled water into the rice cooker and stir well to combine all ingredients. Select the ‘Reheat’ function on your rice cooker and let it run for 9 minutes. During this process, the sweetness from the vegetables and the umami from the seafood will infuse into the broth.
Step 7
After the 9-minute reheat is complete, add 1 pack of ramen noodles to the broth. Then, fully submerge the 50g of shrimp and 50g of oysters you prepared. Select the ‘Reheat’ function again and cook for another 9 minutes. (Tip: If you omit the ramen noodles at this stage and just make the broth, it’s delicious served as an appetizer with drinks or with rice. Instead of ramen noodles, you can also use kalguksu (knife-cut noodles) or udon noodles for a wonderful jjampong soup dish.)
Step 8
After the additional 9-minute reheat, open the rice cooker to reveal a hearty and appetizing jjampong ramen. The vegetables and seafood will have combined to create a rich broth, and the noodles should be perfectly cooked.
Step 9
Enjoy your warm and spicy jjampong ramen! For extra flavor, you can garnish with chopped green onions or whisk in an egg to make it even more luxurious.
