Main ingredients 🥩
oystersnapa cabbageoniongarlicgingerdried chili pepperssoy sauceoyster sauce
Yeo Kyung-ok's Refreshing Spicy Clam Jjamppong
A refreshing and spicy clam jjamppong made by stir-frying fresh clams with sweet napa cabbage for a rich, savory broth
🙋 Recommended for
- ⭐ Those seeking a refreshing and spicy broth to clear their stomach
- ⭐ Home cooks wanting to enjoy professional-style Chinese noodle dishes with ease
- ⭐ Fans of tender, fresh seasonal clam dishes
Ingredients needed 🛒2 servings
- clams 15 pieces
- napa cabbage as needed
- onion 1/2
- garlic 3 cloves
- ginger a little
- dried chili 5 pieces
- vegetable oil 2~3 tablespoons
- soy sauce 1 tablespoon
- clam sauce a little
- salt a little
- noodles 2 servings
Recipe 🍳
- Cut napa cabbage and onion into thick strips, not too thin.
- Slice or mince garlic and ginger, and rinse clams thoroughly to remove moisture.
- Heat vegetable oil generously in a pan, then add dried chilies and fry until the spicy aroma infuses the oil.
- Add garlic and ginger, stir-fry briefly, then add prepared napa cabbage and onion. Stir-fry over high heat.
- Pour a small amount of water around the edge of the pan to create a slight charred flavor, then add more water to allow the vegetables' fragrance and broth to fully extract.
- Once the broth has developed, add the remaining water and bring to a boil. Adjust seasoning with clam sauce and salt.
- Finally, add the cleaned clams and simmer just briefly to prevent them from becoming tough.
- Serve the cooked clam jjamppong broth and solids generously over boiled noodles.
- Dice vegetables and prepare garlic, ginger, and dried chilies.
- Sauté chilies and garlic in oil to build aroma, then add vegetables and soy sauce to stir-fry together.
- Gradually add water while boiling, adjust seasoning, then add clams and briefly cook before serving over noodles.
Cooking tips 💡
- Crush dried chilies before adding to intensify the spiciness.
- Clams shrink and become tough if overcooked, so add them only at the end and simmer briefly for a tender, chewy texture.
- For extra flavor, drizzle a touch of sesame oil at the end according to preference.
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