Sung Si-kyung's Oyster Ramyeon
A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.
Ingredients needed 2 servings
Recipe
Cooking tips
- When stir-frying gochugaru and soy sauce, lower the heat to prevent burning and to bring out the flavor.
- If oysters are added from the start, they become tough, so add them just before the noodles are fully cooked.
Recommended for
- Those who want to enjoy a refreshing and spicy broth using seasonal oysters.
- Those who want a deeper, jjamppong-like flavor beyond ordinary ramyeon.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Solo Cooking God Spicy Clam Ramen
- Raymon Kim's Nostalgic Goulash
- YOOXICMAN's Goulash
- Solo Cooking God's Meat and Seafood Jjamppong Ramyeon
- Jang Ho-jun's Manila Clam Sake-Steamed Squid Ramen
- Aha Bujang's Stir-fried Kimchi Ramyun
- Ttukdak Hyung's Crab Ramyeon
- Aha Bujang's Secret Recipe Seasoned Ramyun
- Eonam Teacher's Eoguri Ramyun
- Kim Dae-seok's Doenjang Ramen
