Lee Yeon-bok's Oyster Jjamppong
A premium white jjamppong where the deep flavor of fresh seasonal oysters and the sweet, fragrant taste of winter Chinese chives melt into a refreshing, spicy broth.
Ingredients needed 1 servings
Recipe
Cooking tips
- Do not cook oysters from the beginning or for too long, as they will shrink and become tough. Always add them at the very last stage when the broth is boiling vigorously, just long enough to keep their bouncy texture and rich flavor.
- Winter specialty Chinese chives have long white stems with a sweet, strong aroma that pairs perfectly with oyster jjamppong. If unavailable, use extra large-leaf napa cabbage to maintain a refreshing taste.
Recommended for
- Those seeking a refreshing, spicy soup to clear the palate on cold winter days.
- Home cooks who want to recreate the authentic taste of a high-end Chinese restaurant white jjamppong using fresh, seasonal oysters.
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