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6 recipes found.

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.

A refreshing and clear white jjamppong-style seafood ramyun made by generously adding oyster sauce, frozen seafood mix, and crunchy mung bean sprouts to Sari Gomtang Myeon.

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

A refreshing white jjamppong made by boiling frozen seafood and bean sprouts in a savory beef bone ramen broth, styled like a Chinese restaurant udon dish.

A rich Japanese-style seafood ramen made in just 5 minutes by adding oyster sauce, stir-fried seafood, and a thick starch sauce to instant beef bone ramyun.

A survival seafood kalguksu for solo cooks, easily made in 5 minutes with frozen mixed vegetables and frozen seafood mix.