Rich Seafood Jjamppong Ramen with Seasonal Oysters and Squid
A delicious seafood jjamppong ramen made with fresh seasonal oysters and squid.
It’s oyster season, so I made a seafood jjamppong ramen with fresh oysters and squid. I used a store-bought jjamppong ramen base and added plenty of oysters, squid, and vegetables. This recipe elevates a convenient instant ramen into a rich and flavorful meal.
Ingredients- 2 packs of Jjamppong Ramen
- 1 squid
- 100g oysters
- Pork (optional, to taste)
- 1/2 onion
- 1 handful of oyster mushrooms (or shiitake, enoki)
- 6 leaves of napa cabbage
- 1 stalk of green onion
- 1 Cheongyang chili pepper (optional)
- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 liters of water
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, let’s prepare the seafood. Clean the squid, remove the innards, peel off the skin if desired, and slice it into bite-sized strips.
Step 2
Gently wash the fresh oysters. You can add a pinch of coarse salt and swirl them to clean, or rinse them carefully under running water to remove any grit. (For more detailed oyster cleaning tips, check out my ‘Grilled Oysters’ recipe!)
Step 3
If using pork, rinse it under cold water to remove any impurities. Cut the pork into small pieces for a pleasant bite. Adding pork will deepen the broth’s flavor, but you can omit it if you prefer to focus on the seafood taste.
Step 4
Besides oyster mushrooms, feel free to use other mushrooms like shiitake or enoki, depending on your preference. For oyster mushrooms, trim the tough ends and tear or slice them into manageable pieces.
Step 5
Shred the napa cabbage into thick strips. Avoid cutting them too thinly, as this will make them mushy; a slightly thicker cut will maintain a pleasant crunch.
Step 6
Finely chop the green onion. This will be used to create an aromatic base for the broth.
Step 7
Slice half an onion into thick strips. The sweetness of the onion will add a lovely depth to the broth.
Step 8
For this recipe, I’m using a store-bought jjamppong ramen base to achieve a rich jjamppong flavor easily and quickly. Use the included noodles and soup powder as directed.
Step 9
In a large pot, heat 3 tablespoons of cooking oil over medium-low heat. Add the chopped green onion and minced garlic, and sauté until fragrant. Once aromatic, add the pork (if using) and stir-fry over high heat until the surface is cooked. The rendered pork fat will add further flavor.
Step 10
Once the pork is browned, add all the prepared vegetables – onion, napa cabbage, and mushrooms – and stir-fry quickly over high heat. Cook just until the vegetables begin to wilt slightly.
Step 11
As the napa cabbage starts to soften, add 2 tablespoons of red chili powder and a small amount of water (about 2-3 tablespoons). Stir-fry everything together, breaking up any clumps of chili powder and ensuring it coats the vegetables well.
Step 12
Stir-frying the chili powder with a bit of water prevents it from burning and helps to naturally release its oil, creating a richer, more complex broth. Using finely ground chili powder at this stage will ensure a smooth, even distribution without clumping.
Step 13
Pour in 2 liters of water and bring to a boil over high heat. Once boiling, add the Cheongyang chili pepper for a spicy kick. (Add this only if you enjoy spicy food.)
Step 14
When the water is rapidly boiling, add the ramen noodles and the soup powder from the jjamppong ramen packs. Cook until the noodles are al dente, ideally a little less than the package instructions suggest.
Step 15
At this point, adding about half a tablespoon of aged kimchi brine (mukimchi jang) will enhance the umami and refreshing taste, making it even more delicious. If you don’t have it, feel free to omit it. (I have a recipe for making aged kimchi brine on my blog if you’re curious!)
Step 16
Before the noodles are fully cooked, carefully remove them from the pot and arrange them in serving bowls. This helps keep the noodles perfectly chewy and prevents them from becoming soggy.
Step 17
In the remaining broth (without the noodles), add the prepared squid and oysters. Cook just until the seafood is done. Be careful not to overcook, as seafood can become tough if boiled for too long.
Step 18
Now, ladle the hot broth with the cooked seafood and vegetables generously over the noodles in the bowls. Your rich seafood jjamppong ramen, brimming with fresh oysters and squid, is complete! It offers a distinctly different flavor from store-bought jjamppong, with a depth and richness you can only achieve at home. It’s wonderfully savory without being overly artificial.
Step 19
Each spoonful delivers a wave of refreshing coolness and a comforting spiciness that instantly revitalizes you. A steaming hot bowl of broth is the ultimate winter comfort! This jjamppong ramen is a delightful creation, combining the appeal of instant ramen with fresh vegetables and seafood, enhanced by my personal touch to make it less artificial, less salty, and less spicy – resulting in a perfectly refreshing seafood jjamppong.
Step 20
The oysters are plump and tender, and the squid is wonderfully chewy. They absorb the flavorful broth beautifully, making them incredibly delicious. I found myself picking out and savoring the oysters!
Step 21
The noodles are wonderfully chewy and springy, maintaining their excellent texture. Ramen is always delicious! Considering how expensive a bowl of jjamppong can be these days, making it at home like this is both economical and incredibly satisfying. The fusion of commercial ramen quality with my homemade touch creates a healthier and more profound flavor.
Step 22
The broth is truly rich and refreshing! My husband loved it so much he even finished it off with a bowl of rice. Thanks to the oysters and squid, the deep, refreshing umami is simply outstanding. If you’re craving jjamppong, I highly recommend trying this method: start with a good instant ramen and add a few types of seafood and fresh vegetables.
