Oyster Jjajangbap: A Unique and Savory Recipe
Simple & Delicious Oyster Jjajangbap Recipe for Home Cooking
Introducing a special Oyster Jjajangbap, where the rich flavor of oysters meets the deep savoriness of jjajangmyeon sauce. This dish offers a level of richness and umami far beyond your typical jjajang, making it perfect for special occasions or as a delightful treat. Learn how to make it easily and quickly!
Key Ingredients- 4 blocks of solid jjajang sauce (adjust to taste)
- 2 handfuls of fresh oysters (be generous!)
- 5 servings of warm cooked rice
Cooking Instructions
Step 1
First, wash all your vegetables thoroughly and pat them dry. Then, dice them finely to enhance the texture and flavor of the jjajang sauce. Aim for about 1cm cubes for the cabbage, onion, and carrot. Finely chop the green onion.
Step 2
It’s important to remove any unwanted fishy smell from the oysters. Gently rinse the oysters under cold running water, lightly massaging them to remove any impurities. Repeat this process about twice until the water runs clear. Drain the oysters well in a colander.
Step 3
Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the chopped onion, carrot, and cabbage. Stir-fry for about 2-3 minutes until the vegetables soften and become slightly translucent, which will deepen the flavor of your jjajang sauce.
Step 4
Once the vegetables are lightly stir-fried, pour in 400ml of water and reduce the heat to medium. Let it simmer for 10 minutes. This step allows the natural sweetness of the vegetables to meld with the water, creating a delicious base for the sauce.
Step 5
While the vegetables are simmering, add the 4 blocks of solid jjajang sauce to the pan. Use a spatula or ladle to stir and break down the blocks until they are completely dissolved into the liquid. Ensure the sauce is smooth and lump-free.
Step 6
Lower the heat to low. Add the drained oysters to the sauce. Be careful not to overcook the oysters, as they can become tough. Simmer gently for just 1-2 minutes, stirring gently to combine. This will allow the fresh, briny flavor of the oysters to infuse into the jjajang sauce.
Step 7
Finally, turn off the heat and add the knob of butter. Let the residual heat of the pan slowly melt the butter, which will add a wonderful creamy richness and savory depth to the jjajang sauce. Stir gently until the butter is fully incorporated.
Step 8
Your delicious Oyster Jjajang sauce is ready! Serve generously over warm rice. I personally love adding a fried egg on top – it makes it even more satisfying! You can cook your egg sunny-side up or over-easy, according to your preference.
