Oyster and Abalone Soup (Gul-jjampong)
Oyster and Abalone Soup (Gul-jjampong)
Oyster and Abalone Jjampong with a Refreshing Broth
This is a recipe for Oyster and Abalone Jjampong, featuring a wonderfully refreshing and deep broth. Packed with fresh oysters and tender abalone, the combined flavors of seafood and sweet vegetables create a dish that’s perfect for a hangover cure or a special meal. Enjoy a restaurant-quality dish right in your own home!
Main Ingredients- 300g fresh oysters
- 3 prepared abalones
- 1/4 head of napa cabbage
- 1 creamy mushroom (or oyster mushroom)
- 1/2 stalk of green onion
- 1/2 onion
- A pinch of carrot
- A pinch of zucchini
- 1 potato
- 1 bouillon cube (or anchovy-kelp broth)
- A few stems of minari (water parsley) (optional)
- 1-2 Cheongyang chili peppers (to taste)
Cooking Instructions
Step 1
First, thinly slice the napa cabbage diagonally. Slicing it this way allows it to blend well with the broth.
Step 2
For the fresh oysters, add about a tablespoon of coarse salt and gently swirl them with your hands to clean. Remove any shell fragments or impurities, then drain them in a sieve. Make shallow cuts on the prepared abalones with a knife; this will make them more tender and help them absorb flavors better when cooked.
Step 3
Heat a pot over medium heat with a little oil. Add the chopped green onion and onion, and sauté until the green onion becomes fragrant. Once fragrant, add the julienned carrot, zucchini, and diced potato. Sauté together until the vegetables are slightly softened to enhance their flavor.
Step 4
Add the sliced napa cabbage and creamy mushrooms to the sautéed vegetables. Stir-fry briefly until the cabbage just starts to wilt. Be careful not to overcook, as the vegetables can become mushy.
Step 5
Now, pour enough water into the pot to cover the ingredients generously and bring it to a boil with the lid on. Once the water is boiling, add 1 bouillon cube to deepen and refresh the broth. (You can also use anchovy-kelp broth instead of the bouillon cube.)
Step 6
When the broth comes to a rolling boil, add the prepared abalones with the cuts. Cook until they are just done. Abalones can become tough if overcooked, so simmer only until they start to cook through.
Step 7
Finally, add the fresh oysters and simmer for another short while. Oysters cook very quickly, so it’s important not to overcook them. Overcooking can diminish their fresh, briny flavor and make them rubbery.
Step 8
It’s time to season the soup. Add 1.5 tablespoons of fish sauce for umami, and adjust the seasoning with salt or soy sauce if needed. (You can also use chicken stock or oyster sauce. I used fish sauce for a clean taste.) Finally, add the chopped Cheongyang chilies and minari stems, bring to a brief simmer, then turn off the heat. (Minari adds a lovely aroma; you can omit it if you don’t have it.)
