Spicy and Aromatic Oyster Jjamppong (Oyster Noodle Soup)
A spicy noodle soup made by simmering seasonal oysters in broth with vegetables stir-fried in chili oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spicy oyster jjamppong is loaded with seasonal oysters, giving it a refreshing, fragrant flavor of the sea. Vegetables and seasonings are stir-fried in chili oil, broth is added, and the oysters are briefly simmered at the very end to preserve their delicate aroma. It makes a hearty, satisfying one-bowl meal for cold weather.
- Servings
- 2 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Oysters100 g (1/2 cup)
- Onion1/4
- Carrot1/4
- Squash1/4
- Cabbage1 leaf
- Large green onion (daepa)1/3 stalks
- Cheongyang chili pepper (hot green chili)2
- Chili oil1 tbsp
- Broth3.5 cups (3 1/2 cups, anchovy broth or chicken broth)
Seasoning
- Chili oil1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Oyster sauce1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
- Gently swirl the oysters in light salt water to wash them, then drain.
Steps
1. Gently swirl the oysters in light salt water to wash them, then drain.
Julienne all the vegetables on the slightly thick side.
2. Heat a pan, add chili oil, and stir-fry the minced garlic to release its fragrance.
3. Starting with the firmer vegetables, add the carrot, onion, and squash, then stir-fry lightly...
4. Add the cabbage, large green onion, and hot green chili, then stir-fry...
5. Add all seasoning ingredients except the salt and stir well to blend with the vegetables.
It is convenient to combine all the seasoning ingredients in advance.
6. Pour in the broth and bring it to a rolling boil...
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140090439314
How to make chicken broth is here ⇒ http://blog.naver.com/ppunwife/140074458741
7. Add the oysters...
8. Season with salt to taste and simmer briefly to finish.
Do not cook for too long so the aroma of the oysters is not lost.
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9. I rolled the noodles by hand.
How to make them is here ⇒ http://blog.naver.com/ppunwife/170000093540
10. Add the noodles to rolling boiling water and cook until they turn translucent.
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11. Drain through a sieve.
12. Place the noodles in a bowl and ladle the jjamppong soup over them to complete.
Ppunwife's tips
- It is convenient to combine all the seasoning ingredients in advance.
- Do not cook for too long so the aroma of the oysters is not lost.
FAQ
When should the oysters be added and how long should they be cooked?
Add them at the very end after the broth reaches a rolling boil, and cook briefly over gentle heat so their unique fragrance is not lost.
How should fresh oysters be washed and prepared?
Gently swirl them in lightly salted water to rinse, then place them in a sieve to drain.
What kind of broth is best to use?
You can use either anchovy broth or chicken broth according to your preference.
Can I use store-bought noodles instead of homemade? AI-generated
Generally, you can boil store-bought Chinese-style noodles, fresh kalguksu noodles, or udon noodles in boiling water, drain well, and pour the jjamppong soup over them.
