Oyster Ramen: A Revitalizing Seafood Noodle Soup
Oyster Ramen: A Revitalizing Seafood Noodle Soup
Oyster Ramen Recipe: The Ultimate Hangover Cure & Delicious Meal
Before spring fully arrives, I’ve made a refreshing oyster ramen brimming with fresh oysters. Just adding oysters made the broth incredibly clear and invigorating! I highly recommend this as a hangover cure. Enjoy a simple yet special bowl of oyster ramen.
Main Ingredients- 1 packet of instant ramen (Nongshim Neoguri or Oyster Jjamppong recommended)
- 70g fresh oysters
- 450ml water (adjust to your preference)
- 1 Tbsp salt for cleaning oysters
Garnishes & Seasoning- 1 Tbsp chopped green onion
- 1 Tbsp thinly sliced red chili pepper
- 1 Tbsp chopped green onion
- 1 Tbsp thinly sliced red chili pepper
Cooking Instructions
Step 1
First, we’ll clean the oysters to remove any briny smell and ensure they are pristine. Place 70g of fresh oysters in a bowl and add 1 Tbsp of salt for cleaning. Using salt helps to clean the oysters effectively without breaking them apart, while removing any grit.
Step 2
Gently rub and massage the oysters with the salt using your hands. This process helps to dislodge any slime or impurities, leaving the oysters plump and firm.
Step 3
Rinse the cleaned oysters under cold running water about 3 times. Rinsing with cold water helps preserve the oysters’ fresh, oceanic flavor.
Step 4
Drain the rinsed oysters thoroughly on a sieve. It’s important to remove excess water, as any remaining moisture can make the broth cloudy.
Step 5
Now, let’s cook the ramen. Pour 450ml of water into a ttukbaegi (earthenware pot) and add the soup base and dried vegetable flakes from the ramen packet. Standard ramen packaging often suggests 550ml of water, but for oyster ramen, reducing the water quantity is key to achieving a rich and well-seasoned broth. 450ml was perfect for my taste, but feel free to adjust the water amount based on your preference.
Step 6
Place the ttukbaegi over high heat. Once the water comes to a rolling boil, add the prepared fresh oysters. Oysters can become tough if overcooked, so the trick is to cook them briefly over high heat.
Step 7
As soon as the broth returns to a boil after adding the oysters, immediately remove the cooked oysters. Briefly cooking them like this keeps them tender and delightfully chewy. (We’ll add them back as a garnish later!)
Step 8
Add the ramen noodles to the clear broth left after removing the oysters and cook them. While the noodles are cooking, use chopsticks to lift and lower the noodles repeatedly. This aeration helps the noodles become more springy and chewy. Cook for about 3 minutes.
Step 9
Once the ramen is perfectly cooked, arrange the briefly cooked oysters back on top of the noodles. Sprinkle with the chopped green onions and thinly sliced red chili peppers for a beautiful presentation and an enhanced flavor. Cooking in a ttukbaegi and serving it directly to the table creates a wonderfully appetizing bubbling display.
Step 10
Savor the plump yet tender texture of the oysters that melt in your mouth.
Step 11
Enjoy the delightfully chewy texture of the ramen noodles, another highlight of this dish.
Step 12
Above all, the star of this oyster ramen is its incredibly refreshing broth! While any ramen works, I found that using a thick noodle ramen like Neoguri paired exceptionally well with the oysters’ freshness. If you can find a store-bought oyster jjamppong ramen, it will offer an even deeper and richer oyster flavor.
