Spicy Oyster Jjamppong (Oyster Noodle Soup)
A spicy noodle soup cooked by adding plenty of in-season raw oysters and vegetables to a rich beef bone broth.
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 →
Beef bone broth and anchovy broth are added to fragrant homemade chili oil to create a deep, rich broth. Plentiful in-season winter raw oysters and crisp vegetables bring an invigorating, spicy, and refreshing flavor. It makes a satisfying one-bowl meal and is also perfect as a hangover cure.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chinese-style noodles2 servings
- Raw oysters300 g
- Baby napa cabbage2 leaves
- Mung bean sprouts100 g
- Onion1/4
- Carrot1/4
- Bok choy2
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)2
- Beef bone broth1 pack, 500 ml
- Anchovy broth (or water)2–3 cups
Seasoning
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1 1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2–1 tsp
- Ground black peppera little
- If you do not care for oysters, you can make this with other seafood like squid or clam meat.
- For the rest of the vegetables, prepare 2 leaves of baby napa cabbage, mung bean sprouts, bok choy, onion, carrot, large green onion, and Cheongyang chili pepper based on what you have in the fridge (green cabbage, mushrooms, etc.).
- Use anchovy broth or water for any additional liquid needed.
Steps
Prepare the ingredients
I prepared a generous 300g (about a cup) of cleaned raw oysters.
For the rest of the vegetables, you can prepare 2 leaves of baby napa cabbage, mung bean sprouts, bok choy, onion, carrot, large green onion, and Cheongyang chili pepper based on what you have in the fridge (green cabbage, mushrooms, etc.).
I prepared Chinese-style noodles and 500ml (2 1/2 cups) of beef bone broth for a deep broth flavor. Use anchovy broth or water for any additional liquid needed.
Slice the ingredients
Slice all the ingredients not too thin to preserve a good chewy texture, and finely chop the large green onion and Cheongyang chili pepper.
Make the chili oil
Coat a pan with cooking oil, add 1 tbsp minced garlic and 1 tsp minced ginger, and stir-fry briskly. Once the aroma starts to release, add 3 tbsp gochugaru and stir-fry carefully so it does not burn.
Frying the garlic chili oil first before simmering removes the raw taste of the gochugaru and makes the broth flavor much better.
Stir-fry the vegetables
Add the onion, baby napa cabbage, bok choy, and carrot, and toss a few times.
Add 1 tbsp regular soy sauce to season, and stir-fry so the ingredients get coated with the chili oil.
Simmer
Now pour in the beef bone broth and anchovy broth, add 1 1/2 tbsp oyster sauce and 1 tbsp mirin together, and bring to a boil.
Boil gently until the ingredients soften, then add the oysters...
Simmer until the oysters are thoroughly cooked. Taste the broth, and if it is bland, adjust by adding 1/2 tsp to 1 tsp salt.
At the end, add the mung bean sprouts, large green onion, Cheongyang chili pepper, and a little ground black pepper. Simmer only briefly without overcooking so the texture remains intact, then finish.
Boil the noodles
Add the noodles to rolling boiling water and boil according to the time printed on the package (4 minutes...).
Boil while loosening the noodles with chopsticks so they do not stick, then rub and rinse them in cold water to make them chewy and bouncy.
Just before serving, rinse them under hot water, drain well, and place them in bowls so you can enjoy them piping hot.
Finish the dish
Place the noodles in bowls and generously ladle the broth and toppings over them.
Ppunwife's tips
- Frying the garlic chili oil first before simmering removes the raw taste of the gochugaru and makes the broth flavor much better.
- Boil while loosening the noodles with chopsticks so they do not stick, then rub and rinse them in cold water to make them chewy and bouncy.
- Just before serving, rinse them under hot water, drain well, and place them in bowls so you can enjoy them piping hot.
- It is much tastier if you boil the mung bean sprouts very briefly at the end so they do not wilt too much.
FAQ
Can I use other seafood instead of oysters?
If oysters are not to your liking, you can make this using other seafood such as squid or clam meat.
Is there a trick to keeping the noodles bouncy and hot?
After boiling the noodles, rub and rinse them vigorously in cold water, then briefly warm them with hot water right before putting them in bowls so you can enjoy them hot and chewy.
Can I replace the broth with just water instead of beef bone broth? AI-generated
Generally you can cook it using only water or anchovy broth, but combining beef bone broth brings out a deep, savory umami in the soup.
