Hearty Oyster and Radish Soup (Muguk)
Hearty Oyster and Radish Soup (Muguk)
A Warming Winter Soup Featuring Oysters and Radish
Experience the delightful chewy texture of oysters complemented by the refreshing, subtly sweet umami of fresh winter radish. This soup is so satisfying, you’ll keep reaching for another spoonful! (Recipe adapted from Sumi’s Kitchen)
Ingredients- 200g Oysters
- 130g Daikon Radish
- 1/3 Green Chili Pepper
- 1/3 Red Chili Pepper
- 7 Dried Anchovies (for broth)
- 1 Leek (white part)
- 1 sheet Kombu (5x5cm)
- 2/3 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 tsp Plume Sauce (Maesilcheong)
- Pinch of Black Pepper
- 800ml Water
Cooking Instructions
Step 1
Prepare a saltwater solution by dissolving 1 Tbsp of salt in 1 liter of water. Gently wash the oysters in this brine, 3-4 times, to remove any impurities without damaging their delicate texture.
Step 2
After washing, place the oysters in a sieve to drain off any excess water. This ensures a clear and clean broth.
Step 3
Slice the daikon radish into bite-sized, thin pieces (about 0.5cm thick). Finely chop the green and red chili peppers; deseeding them beforehand is optional for less heat.
Step 4
In a pot over low heat, lightly toast the dried anchovies until they become fragrant and slightly golden. This step helps to remove any fishy smell.
Step 5
Add 800ml of water, the kombu sheet, and the white part of the leek to the pot with the anchovies. Bring to a boil over medium-high heat, uncovered, and simmer for 5 minutes to create a flavorful broth. The leek root can also be added for extra flavor.
Step 6
After 5 minutes, remove and discard the kombu and leek (and leek root). Add the sliced radish, soy sauce for soup, and plume sauce to the pot. Continue to simmer over medium heat, uncovered, for another 5 minutes, or until the radish becomes translucent.
Step 7
As the soup simmers, skim off any foam or impurities that rise to the surface with a spoon. This will result in a beautifully clear broth.
Step 8
Finally, add the drained oysters and a pinch of black pepper to the pot. Cook for an additional 4-5 minutes, just until the oysters are cooked through. Overcooking oysters can make them tough, so add them towards the end. Ensure the kombu and leek root are removed before adding the oysters.
Step 9
Ladle the soup into serving bowls. Garnish with the chopped green and red chili peppers just before serving for a pop of color and a hint of spice. Enjoy this comforting and delicious winter soup!
