Oyster Jjamppong: A Taste of the Sea
Homemade Oyster Jjamppong Recipe
Introducing a recipe for Oyster Jjamppong, featuring the refreshingly deep flavor of fresh oysters. Since it doesn’t use chili powder, even children who don’t enjoy spicy food can savor this dish along with the whole family. This Oyster Jjamppong, with its abundance of seafood and fresh vegetables, makes for a truly satisfying meal. Try making this special dish at home!
Main Ingredients- 2 packs fresh oysters (rinsed and prepared)
- 1 squid (cleaned)
- 6 shrimp (peeled)
- 8 dried wood ear mushrooms
- 2 dried shiitake mushrooms
- 1 onion (thinly sliced)
- 5 cabbage leaves (cut into bite-sized pieces)
- 2 cloves garlic (minced)
- 2 servings of Jjolmyeon noodles
- 1 piece dried pollack (for broth)
- 2 pieces dried kelp (for broth)
Seasoning- 3 Tbsp oyster sauce
- 1 pinch of salt (adjust to taste)
- A little black pepper
- 3 Tbsp oyster sauce
- 1 pinch of salt (adjust to taste)
- A little black pepper
Cooking Instructions
Step 1
First, gently rinse the fresh oysters under running water. It’s important to clean them thoroughly, ensuring no shell fragments or impurities remain.
Step 2
Bring a pot of water to a boil. Once boiling, add the prepared squid and oysters and blanch them for about 1 minute. This process helps remove any gamey odors from the seafood and improves their texture. Drain the blanched seafood and rinse them under cold water, then set aside.
Step 3
Thinly slice the onion and cut the cabbage into bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them. Rehydrate the wood ear mushrooms in lukewarm water, then trim the tough stems and slice them into manageable pieces. Finely mince the garlic.
Step 4
In a deep pot, add 6 cups (approx. 1.2L) of water, along with the dried pollack and kelp. Simmer over medium heat for about 10 minutes to create a clear and refreshing broth. Once the broth is ready, remove and discard the dried pollack and kelp.
Step 5
Lightly oil a wide pan or wok. Add the minced garlic and sauté over low heat until fragrant. Increase the heat to medium-high, then add the sliced onions, cabbage, shiitake mushrooms, and wood ear mushrooms. Stir-fry quickly until the vegetables soften slightly, bringing out their natural sweetness. Finally, add the blanched squid and oysters and stir-fry briefly.
Step 6
Jjolmyeon noodles can sometimes clump together. To prevent this, place them in cold water and gently separate the noodles. This ensures even cooking and prevents them from sticking.
Step 7
In a separate pot, bring a generous amount of water to a rolling boil. Add the separated Jjolmyeon noodles and cook according to the package instructions, or until they are chewy and tender. Drain the noodles in a colander and rinse them under cold water to remove excess starch. Drain well. This step helps keep the noodles firm and prevents them from becoming mushy.
Step 8
Pour the prepared broth into the pan with the stir-fried vegetables and seafood. Add 3 tablespoons of oyster sauce for umami depth, and season with a pinch of salt and a little black pepper to taste. Adjust seasoning as needed with more salt or oyster sauce.
Step 9
Finally, add the cooked Jjolmyeon noodles to the simmering Jjamppong broth. Cook for another minute, allowing the noodles to absorb the rich flavors of the soup. This ensures the noodles are well-infused with the Jjamppong’s deep taste.
Step 10
Ladle the finished Oyster Jjamppong into bowls. Your delicious Oyster Jjamppong, brimming with the fresh flavors of the sea, is now ready to be enjoyed! It’s best served immediately while hot.
