Oyster Jjamppong recipe - ingredients, nutrition and when to eat it
This spicy Chinese-style noodle soup combines the clean, refreshing flavor of oysters with pork and vegetables.
This spicy Chinese-style noodle soup combines the clean, refreshing flavor of oysters with pork and vegetables. It is perfect for lunch or dinner when you crave a warm bowl of soup on a cold day.
Seafood · 25 minutes to cook
Tips: Oysters can become tough if cooked too long, so add them at the end and cook them briefly.
Tips: Red pepper flakes burn easily when fried in oil, so add the vegetables and keep the heat at medium.
Tips: Boil and rinse the noodles separately before adding them to keep the broth clearer.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Oysters — 100 g
- Chinese-style noodles — 220 g
- Pork shoulder — 50 g
- Cabbage — 60 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 10 g
- Korean red pepper flakes — 1 Tbsp
- Cooking oil — 2 tsp
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch
- Water — 500 ml