Refreshing and Umami-Rich Oyster White Jjamppong
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Create a refreshing and incredibly flavorful oyster white jjamppong using frozen oysters, various seafood, and vegetables and mushrooms from your refrigerator. This dish offers a delightful balance of deep oyster flavor and oceanic freshness, providing a comforting and gentle meal. While a previous recipe used store-bought white jjamppong broth, this version emphasizes homemade depth by focusing on frozen oysters. Feel free to incorporate any vegetables and mushrooms you have on hand. With just oyster sauce and chicken stock, you can easily achieve a delicious oyster white jjamppong.
Main Ingredients- 10 Oysters
- 6 Shrimp (peeled and deveined)
- 300g Mixed Seafood (e.g., squid, mussels)
- 1 Bok Choy
- 1 cluster Oyster Mushrooms
- 100g Button Mushrooms
- 100g Mixed Vegetables (e.g., carrots, onions, bell peppers)
- 6 leaves Napa Cabbage
- 1 Tbsp Minced Garlic
- 1/3 Leek (or 1/2 Green Onion)
- 2 Tbsp Soju (or cooking wine)
- 2 Tbsp Oyster Sauce
- 1 Tbsp Chicken Stock
- 1 tsp Black Pepper
- 1L Broth (anchovy-kelp stock or commercial broth)
Cooking Instructions
Step 1
Prepare the Vegetables: Separate the leaves of the bok choy and wash them thoroughly. Thinly slice the napa cabbage. Tear the oyster mushrooms into bite-sized pieces. Have your frozen mixed vegetables and sliced frozen button mushrooms ready.
Step 2
Sauté Aromatics: Heat a generous amount of cooking oil in a deep pan or wok. Add the chopped leek (or green onion) and minced garlic. Sauté over medium-low heat until fragrant and lightly golden, being careful not to burn them.
Step 3
Stir-fry Vegetables: Once the leek and garlic are fragrant, add the prepared napa cabbage, bok choy, oyster mushrooms, and other fresh vegetables, along with the frozen mixed vegetables and button mushrooms. Stir-fry quickly over high heat to maintain a crisp texture. Avoid overcooking.
Step 4
Cook Seafood and Infuse with Smoky Flavor: Add the frozen mixed seafood to the pan and stir-fry briskly over high heat. Once the seafood is partially cooked, pour in the soju (or cooking wine). Using a kitchen torch or briefly flaming the pan (with extreme caution and safety measures), impart a smoky ‘wok hei’ flavor to the ingredients.
Step 5
Add Oyster Sauce: After infusing with smoky flavor, add the oyster sauce and stir well to coat all the ingredients, further enhancing their savory taste.
Step 6
Pour in Broth and Simmer: Pour the 1L of prepared broth into the pan. Bring it to a boil over high heat. (You can use homemade anchovy-kelp stock or a store-bought broth for convenience).
Step 7
Cook Oysters and Shrimp: Once the broth is at a rolling boil, carefully add the cleaned oysters and frozen shrimp. Cook over high heat until just done. Both oysters and shrimp cook quickly; overcooking will make them tough.
Step 8
Adjust Seasoning and Finish: To complement the oyster sauce and add a deep, clean umami, stir in the chicken stock. Chicken stock can be quite salty, so add it gradually and adjust to your taste. Taste the broth and add a pinch of salt if needed. Let it simmer briskly until everything is heated through.
Step 9
Serve: Your oyster white jjamppong, refreshingly mild and brimming with the essence of the sea, is now ready! Enjoy this healthy and delicious meal that will gently soothe your palate, especially when you need a break from overly stimulating foods.
