Lee Yeon-bok's Oyster Jjamppong

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.