A restaurant-style oyster white jjamppong made by stir-frying oysters and vegetables, then simmering with chicken stock and white pepper in water added in stages for a clean, refreshing broth.

An improvised bae jjambbong made by adding milk and oyster sauce to instant sari gomtang ramen, along with frozen seafood mix, creating a rich, deep flavor that rivals specialty Chinese noodle restaurants.