Hearty Homemade Oyster Jjamppong
Make Delicious Oyster Jjamppong at Home with Seasonal Winter Oysters, Even Better Than Restaurants!
I made a spicy and refreshing jjamppong using plump, in-season winter oysters. The deep broth flavor is exceptional.
Seafood Jjamppong Ingredients- 500g fresh oysters
- 5-6 large napa cabbage leaves
- 7 large shrimp (deveined)
- 1/2 onion
- 1 stalk green onion
- 200g bok choy
- 4 red chili peppers
- Chili peppers to taste (e.g., Cheongyang peppers)
Spicy Jjamppong Seasoning- 3 Tbsp anchovy sauce
- 3 Tbsp minced garlic
- 2 Tbsp ginger wine
- 5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp Hondashi (or other umami seasoning)
- Pinch of black pepper
- 1 liter kelp broth (dashi)
- 3 Tbsp anchovy sauce
- 3 Tbsp minced garlic
- 2 Tbsp ginger wine
- 5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp Hondashi (or other umami seasoning)
- Pinch of black pepper
- 1 liter kelp broth (dashi)
Cooking Instructions
Step 1
Gently wash the fresh oysters with a generous pinch of coarse salt, rubbing them gently with your hands. Rinse them 2-3 times until the water runs clear. Drain thoroughly. This step is crucial for removing any odor and ensuring a firm texture.
Step 2
Peel and thinly slice the onion. Cut the green onion into large, angled pieces. Larger pieces provide a satisfying bite.
Step 3
Cut the napa cabbage into large, bite-sized pieces. Slice the red chili peppers diagonally to add color. (Though not pictured, wash the bok choy and separate the leaves from the stems.) *If you have king oyster mushrooms or radish at home, adding them will make the broth even more refreshing and rich. Feel free to customize with your favorite vegetables.
Step 4
For the large shrimp, make a cut along the back to remove the dark intestinal tract. Trim the sharp tips of the head and the antennae with scissors. *Do not peel the shrimp; leaving the shells on will infuse the broth with a richer shrimp flavor. *The shrimp heads can be included in the broth to enhance its umami depth.
Step 5
In a deep pot, heat olive oil over low heat. Stir in the gochugaru and gently cook to create chili oil, being careful not to burn it. Once fragrant, add the optional zucchini, napa cabbage, and 1 liter of kelp broth. Bring to a boil and simmer to allow the vegetables’ sweetness to infuse the liquid. *If you don’t have kelp broth, chicken stock can be used for a flavor similar to restaurant-style jjamppong. For the chili oil, you can also use perilla oil instead of olive oil for a nuttier aroma.
Step 6
Once the broth is simmering, add the prepared oysters and shrimp. Season with anchovy sauce to enhance the natural savory flavors of the seafood. Cook for about 3 minutes until the seafood is fully cooked. Finally, add the Cheongyang peppers for extra heat and simmer briefly.
Step 7
Lastly, add the bok choy, chopped green onion, and Hondashi (or umami seasoning). Adjust the overall seasoning to your preference and finish cooking. Simmer just long enough for the vegetables to soften slightly.
Step 8
In a large pot, bring plenty of water to a boil for the noodles. Add either somen (thin wheat noodles) or kalguksu (thick knife-cut noodles). As the water boils, add a little cold water a few times to help the noodles cook evenly and become chewy. Boil somen for about 3 minutes, and kalguksu noodles for about 5 minutes, depending on thickness. Drain the cooked noodles and rinse them immediately under cold water to remove excess starch, then drain well.
Step 9
Serve the chewy noodles in a deep bowl. Ladle the hot oyster jjamppong broth generously over the noodles to complete this delicious homemade dish that rivals restaurant quality.
