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23 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 high-quality jjamppong made with a store-bought jjamppong sauce kit, perfectly eliminating the fishy smell of seafood mix to bring out a smoky flavor.

A jjamppong that uses the secret seasoning 'jjamppong-dashi' and a seafood mix, stir-frying vegetables until just before charring to achieve the deep wok flavor characteristic of specialty shops.

A homemade white jjamppong with a rich, savory base made from saury bone broth, milk, and oyster sauce, topped with seafood and crisp bean sprouts for that authentic Chinese restaurant flavor.

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 super simple egg and seafood fried rice with fluffy, separate grains coated in the savory aroma of scallion-infused oil

A super simple jjamppong that creates a deep and intense fiery flavor at home by stir-frying vegetables and seafood in store-bought beef bone broth.

A crispy seafood pancake made at home with long, slender green onions and generous amounts of fresh seafood, fried to perfection just like those sold at the market.

A restaurant-style stir-fried udon with seafood and cabbage seared over high heat to bring out a smoky, savory depth.

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.